Where can I teach how to make jar chicken?

Secret flavor, jar to make container style special method: slaughter the chicken, remove the internal organs, wash and wait for dozens of Chinese herbal medicine seasoning to make brine, please search Shenzhen Shenzhou snack training pour into the jar and put the chicken into the jar for a few hours. Features:

It is nutritious, has a long aftertaste, is fragrant and appetizing with 100 meters, and has yellow color and tender meat. China Guangdong Shenzhen Shenzhou Snack Training Center Training Project: Chongqing Hot and Sour Noodles, Sichuan Malatang Barbecue, Shaanxi Liangpi, Radish Beef Offal, Iron Plate Tofu, Taiwan Bubble Milk Tea, Brine Cold Salad, Steamed Lotus Leaf Chicken, Sichuan Brine Cold Salad, Teppanyaki, Jingwu Duck Neck, Chaozhou Casserole Porridge, Chongqing Hot Pot Technology, Mille-Feuille, Rice Noodles, Guilin Rice Noodles, Chongqing Chicken Pot, Jingwu Duck Neck, Zhuge Grilled Fish, Wanzhou Grilled Fish, Wuhan Spicy Shrimp, Thirteen Spiced Crayfish Western Fast Food, Colorful Dumplings, Fancy Fried Rice, Guangdong Health Soup, More than 90 snack training programs such as crispy pepper and salt strips, crispy boy chicken frozen sugar water, etc.

An established snack training institution! It is recommended to go and actually inspect it!! I just like the smell of them anyway!!

Shenzhen Shenzhou snack training there is a school jar chicken, an old snack training institution! It is recommended to go and actually inspect it!! I just like the smell of them anyway!! Address: 4-6 floors next to Daxin Shopping Plaza, Bantian Market, Buji Town, Longgang District, Shenzhen].

The famous Jiangsu cuisine, the materials are fine, the heat is exquisite, the color of the finished dish is orange and bright, fragrant and fragrant, crispy and boneless, the jar chicken of Shenzhen Shenzhou Snack Training tastes authentic, I recommend Shenzhen Shenzhou Snack Training to you, it is recommended to go to the actual investigation!! I just like the smell of them anyway!! Address:

4-6 floors next to the Daxin Shopping Plaza in Bantian Market, Buji Town, Longgang District, Shenzhen, which is really good. ]

1 light tender oily chicken (weighing about kilograms) 100 grams of cooked cloud legs, 100 grams of fresh mushrooms, 50 grams of dried scallops.

Seasoning 900 grams of raw oil (actual consumption of about 70 grams), 150 grams of cooking wine, 20 grams of salt, 6 grams of monosodium glutamate, 5 grams of green onion and ginger, 25 grams of soy sauce, 25 grams of sugar.

1) Remove the fluff of the fried chicken, chop off the claws and head, remove the bones, chop it into large pieces (about 50 grams), smear it with a little soy sauce, put it into a fried spoon with 8 hot oil, fry and color, and remove it.

2) Cloud legs cut into domino-sized pieces. Scallops, peel off the old meat and put it in a bowl, add cooking wine, green onions, ginger and an appropriate amount of water, steam them in the upper drawer, remove the green onions and ginger and set aside.

3) Stir the green onion and ginger in hot oil until fragrant, add the chicken pieces and stir-fry well, cook in cooking wine, add salt, sugar, monosodium glutamate, soy sauce and an appropriate amount of water, boil and put the chicken pieces and soup in the jar.

4) Immediately stack the cloud legs, scallops and mushrooms on top of the chicken pieces in three parts, cover with a lid, simmer over low heat for 50 to 60 minutes, and remove them.

Ingredients: a Zhanjiang tender chicken (about 700 grams), 50 grams of wild pepper.

Seasoning: 10 grams of star anise, cinnamon, pickled pepper, 200 grams of refined salt, 5 grams of monosodium glutamate, green onion and ginger.

Preparation method: 1. Slaughter the Zhanjiang chicken, remove the internal organs, cut it into strips 3 cm long and cm wide, blanch it in hot water for 5 seconds after washing, and remove it for later use.

2. Pour water into the pot, add pickled pepper, star anise, green onion, ginger, cinnamon, wild pepper, salt, monosodium glutamate to make brine, pour it into the jar after boiling, cover the altar cover, and soak the chicken in the jar for 2-3 hours while it is hot.

The selected chickens are bled and plucked, eviscerated, washed and dried. Then, the shape of the chicken (depending on the shape of the chicken) is evenly brushed with a layer of honey to color.

Fry in the pan, the amount of oil must be loose, the oil temperature should not be too high, and the chicken skin should be removed when it is golden brown.

It is stewed, the longest time, and the proportion is not easy to master. Use Tengchong's homemade casserole (note: about 20---80cm high, depending on the size of the chicken) and then put in brine.

The brine is prepared with more than ten flavors of Chinese herbal medicine, and the medicine can not be packed into the pot in bulk, but should be packed into a gauze bag, with cool ginger, cinnamon, grass fruit, dry ginger, etc