The practice and ingredients of the street smoked chicken rack, the practice of the Northeast smoked

1. Prepare materials:

Chicken bones, cooking wine, salt, cumin powder, light soy sauce, white vinegar, sugar, pepper.

Second, the production steps:

1. Wash the chicken skeleton and prick a few more holes in it with a fork or toothpick to make it more flavorful.

2. Prepare light soy sauce, cooking wine, white vinegar, sugar, salt, pepper and chili powder.

3. If you have it, you can also add some marinade powder.

4. Oven tools.

5. Spread a layer of tin foil on the baking sheet, put the chicken rack, brush with oil, and sprinkle with barbecue ingredients.

6. Put it in the oven and bake at 230 degrees for 20 minutes.

7. Take it out and turn it over, brush with oil and sprinkle with ingredients and bake for another 15 minutes.

9. Finally, the chicken rack is baked.

Ingredients: 1 rooster, cumin powder, 50 grams of chili pepper, refined salt, star anise, triadow, cumin, Sichuan pepper, and white brine oil.

Method: 1Slaughter the chicken, remove the hair pile and internal organs, rinse the blood water, mix it with water in the pot, add refined salt, star anise, triadow, cumin, pepper, and white marinade to boil until cooked, remove it, and dry the water.

2.Put cumin and chili peppers in the chicken, and put a wire rack on top. Place the pot on top of the fire, roast until the smoke starts, then put the chicken on the net, cover and smoke, and pay attention to turning it in a timely manner during the smoking process, and take it out when the chicken is smoked until the butter is shiny.

When eating, you can not only put the whole chicken into the table, but also cut into strips of 5 cm long and wide centimeters, put them on a plate and put them together into a whole chicken dish, and pour sesame oil and white marinade.

The chicken rack meat is less and has been processed by others, and it is not delicious to eat it when it is boiled, but there are many people who love to eat the smoked chicken rack, especially in those barbecue stalls, and the Northeast people buy this cutely. But do you know if it's clean or not? Come on, everyone, teach you how to smoke chicken racks in the Northeast, hurry up and take a look!

01 Don't be in a hurry to do it after buying the chicken rack, thaw it first and then clean it with water, boil a pot of boiling water in the pot, put a few chicken racks in it and blanch it, let the chicken on the chicken rack change color and then take it out to control drying.

02 Add water to the pot, add some green onions, ginger slices, garlic slices, star anise, light soy sauce, boil and put the chicken rack in it to cook, about ten minutes.

03 Put a piece of tin foil for cooking in the pot, put salt, sugar, star anise and tea leaves on it, then put the steaming grid, and then put the chicken rack on top of the boiled and fished out to control the dry water.

04 Cover the pot and simmer slowly over low heat, about ten minutes, smoke is coming out of the pot, turn off the heat immediately, and it will be fine in about fifteen minutes. Take it out and sprinkle some cumin pepper noodles and eat it.

1. Ingredients: 1 fresh chicken rack, 10g green onion, 5g ginger, 30g sugar, 10g tea, 1 bag, 20ml soybean oil, 10ml cooking wine.

2. Put the fresh chicken rack into a pot of cold water and boil, cut off and remove the blood foam.

3. Cut the green onion into sections and cut the ginger into foam for later use.

4. Add water to the pot, add the material bag, green onion and ginger, cooking wine, bring to a boil over high heat and add salt. (The taste of the chicken rack is not fragrant lies in cooking, more salt can be added, and the selection of the package is very important).

5. Cook over low heat for about 15 minutes, and let the chicken rack soak in the soup pot for a while.

6. Dry the chicken rack for a period of time, and put sugar, tea and soybean oil in the iron pot.

7. Set up a curtain in the pot, put the chicken rack, cover the gap between the lid and squeeze a burlap to boil the sugar over high heat, smoke it in a few minutes, and then you can eat it out of the pot.

Prepare the materials:

Chicken skeleton, cooking wine, salt, cumin powder, light soy sauce, white vinegar, sugar, pepper 1, wash the chicken skeleton, use a fork or toothpick to prick a few more holes on it, so that it is more flavorful 2, prepare light soy sauce, cooking wine, white vinegar, sugar, salt, pepper, chili powder 3, if you have it, you can also add some marinade powder.

4. Oven tools.

5. Spread a layer of tin foil on the baking sheet, put the chicken rack, brush with oil, sprinkle barbecue ingredients 6, put it in the oven, and bake at 230 degrees for 20 minutes.

7. Take it out and turn it over, brush with oil and sprinkle with ingredients and bake for another 15 minutes.

9. Finally, the chicken rack is baked.

2 chicken racks Ingredients: 1 green onion (only use green onion), ginger, coriander (put a bundle as thick as your thumb, at least 2 sticks), thirteen spices, cooking wine, salt, sugar (1 and a half spoons), the thinnest chili noodles (1 and a half spoons), appropriate amount of salt and sesame seeds.

Method: Chop the chicken rack into pieces of appropriate size and put it in a container, add chopped green onion and ginger, thirteen spices, cooking wine and salt and stir evenly for about 20 minutes;

Cut the coriander into centimeters or so of coriander foam, sugar and chili flakes in a small bowl and set aside;

Take a large spoon with a pointed bottom, add a little oil to heat, pour the sugar and chili noodles into it and fry it slightly, pour the chicken rack in, stir-fry 2 3 times and add coriander. After adding the coriander, stir-fry all the food evenly and then cover the pot, turn the heat down slightly, stir-fry every 3 minutes or so, about 10 15 minutes, add cumin and sesame seeds to get out of the pot.

Suggestions: 1. Put more salt than usual, you can taste it first, slightly salty is the best;

2. Put more sugar and chili noodles, my personal taste is heavier, generally it is an ordinary small bowl of rice at home with 7 points full (of course, half chili noodles and half sugar);

3. It is best to roughly remove the yellow oil block on the chicken rack, because there will be a lot of oil in the process of chicken rack frying, but there is no need to pick any left, otherwise the unique fragrance of animal fat will be gone;

4. When heating, just add a little salad oil to the pot, mainly to fry the sugar and chili noodles, because the chicken rack will be oiled when stir-frying;

5. Actually, my favorite dish is coriander, all the flavors are just right and delicious, but I also tried to add more, but I found that the spicy and fresh were taken away by the coriander flavor;

6. Don't put water when stir-frying, add a little chicken essence to enhance the flavor.

Ingredients: chicken rack.

Ingredients: cumin, green and red peppers, dried red peppers, shredded green onions, shredded ginger, garlic slices, salt, sugar, soy sauce, chicken essence, sesame seeds, Sichuan peppercorns, seasonings.

1: Wash the chicken rack

Put water in the pot, a little salt, Sichuan pepper, ingredients, green onions, ginger Put the washed chicken rack in the pot and boil 2: After the chicken rack is cooked, let it cool and break it open.

3: Heat oil in a pot, pour in sugar, pour in the chicken rack and stir-fry to hang the sugar color (it doesn't matter if it's a little more, it's more delicious when it's sweet).

Then add sesame seeds, dry red pepper and stir-fry slightly, then pour soy sauce, a little salt (or not) chicken essence and stir-fry.

4: Finally, add cumin, green and red pepper shreds, and coriander together and stir-fry slightly