Carved chicken

Cuisine: Su cuisine taste: salty and fresh price: 40-80 yuan features: unique preparation method, color like amber, delicious and famous. Ingredients: 1 hen 1250g, honey 30g, pig fat 75g, oyster sauce 50g, ginger 35g, carved wine 100g, onion strips 35g, light soup 125g and monosodium glutamate 5g. Production method: 1. Slaughter the chicken, put it in a boiling water pot for about 2 minutes, take it out to remove the fluff and dirt, then roll it again, take it out and air it until the skin is dry. 2. Apply oyster sauce first, and then apply bee to the skin; Slice the pork fat, put the remaining oyster sauce, honey, monosodium glutamate and two soups in a bowl and make a sauce. 3. Heat the wok with strong fire, stick the pork fat slices on the bottom of the wok, and fry until there is oil secretion. Put the eggs on the meat surface, fry until the legs and sides are slightly yellow, add ginger and onion, mix well, then add Huadiao wine, slightly fry, drain the juice, cover and boil with strong fire, that is, leave the end away from the fire, and return to the oven after the temperature drops slightly, and repeat this for 8 times. Among them, turn the chicken body three times, that is, each side needs to be removed from the fire mouth twice; It takes about 12 minutes to stew the fire repeatedly, and the last time it leaves the fire mouth, it takes 3 minutes before uncovering the cover, removing ginger, onion and oil residue, taking the chicken out, cutting it into pieces, assembling it into chicken shapes when putting it on a plate, and pouring the original juice on the noodles. Tip: Carved chicken is stewed and roasted repeatedly for 8 times, which takes about 12 minutes. It tastes good, but the meat is crisp and tender, which is authentic.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)