Method:BBQ




Mother stock supplementary material

The tender young cockerel 1 1250 grams, the ginger 30 grams, the egg white sticks 100 grams, the pig net oil 500 grams, the soy sauce 30 grams, the pig fat lean meat 100 grams, the Shao liquor 15 grams, the bean sprout 100 grams, the Sichuan salt 5 grams, sweet and sour greens 100 grams, sesame oil 25 grams, pitted Chinese dates soaked in hot water hot pepper 4, pig carburetion 30 grams, onion 50 grams


Boils the system method

1st, after the chick slaughters lets blood, unhairs, the internal organs, the foot, the wing, the pin bone, the neck bone, the clean is clean, drainings does the moisture content. With the soy sauce, the Shao liquor, the ginger onion and the Sichuan salt wipe uniform the chicken body inside and outside, soaks gets interested.
2nd, the pig fat lean meat slivers the filament, the bean sprout cleaning slivers the short section, soaks the hot pepper to sliver the silk. The wok sets at on the strong fire, delimits with the pig carburetion the shredded meat disperses, the bean sprout, soaks the hot pepper silk to put in again fries uniform, squeezes in the chicken endo-abdominal by the jaw opening.
3rd, the pig net oil cleaning air dries the shop in the document, removes nearby the net oil the stem. After chicken plate good, suspends on the pig net oil, after wrapping first, starts to smudge the egg white to stick, hands over the mouth place to smudge sticks steadily, altogether wraps three net oils. Then with slightly roasts the fork the chicken fork on, spreads egg white to stick again.
4th, roasts the pond on fork's chicken in the charcoal to upturn roasts golden yellow, after treating the chicken ripe, outside takes down two net oils, to sliver the length 4 centimeters, the width 1.5 centimeters pieces, most in the level Bao Ji net oil does not need, to suspend at a plate's end, the chicken body rubs the sesame oil, the boning cuts grows 4 centimeters, the width 1.5 centimeters strip to put suspends among the plate, the chicken endo-abdominal's pig meat stuffing takes out suspends plate another end. Around the plate inlays the sweet and sour greens namely to become.


Craft key

1st, the charcoal roasts the pond: But self-restraint. Becomes the width 0.5 meter in the lee side with the brickwork, the length 67 centimeters, 4 bricks high " pool ", fills up the ash, the charcoal 2.5 kilograms after the pond the heat, moves puts Yu Chi all around, puts on the fire fork's on chicken to bake directly.
2nd, when roasted chicken about both sides change, and pokes the hole with the bamboo slip on the chicken body, puts in the chicken the blood fishy smell, waits the net oil to roast to " enters the skin " to discharge oil, the whole body assumes golden yellow, chicken thoroughly ripe for.
3rd, the tradition eats the law: Most in the level Bao Ji net oil, the skeleton endo-abdominal bean sprout does not use continually.


Flavor characteristic

Includes roast chicken other name " the fork roast chicken ", is " the Chongqing three packages " one, is Sichuan's traditional famous cuisine. ¡°wraps the fever " is distinguishes between general baking, does not cause the mother stock to receive the fire directly, but on the mother stock outsourcing pig net oil, through its heat conduction, causes the chicken to be mature. At the same time, bakes this vegetable, but must use Sichuan famous to narrate the government office bean sprout and the pig shredded meat with fries the stuffing, when pours into the chicken abdomen, the heating, the bean sprout fresh taste permeating chicken, causes the mellow Sichuan taste to be brighter, Cheng Caihou, the net crisp is fragrant, the chicken is fresh and tender, meat stuffing mellow US, matches the sweet and sour greens to eat together, the flavor is especially good.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.