Pot-stewed chickens

Abstract

The invention provides pot-stewed chickens including the components: a main ingredient comprising 10 chai chickens with the weight of 10000 grams; spices comprising 100 grams of szechuan pepper, 150 grams of fructus foeniculi, 100 grams of illicium verum, 50 grams of Chinese cinnamon, 15 cloves, 4 slices of radix angelicae, 4 slices of sand ginger, 6 tsaoko amomum fruits, 5 nutmegs, 20 cardamoms, 3 blocks of galanga, 5 slices of myrcia, 4 pieces of angelica sinensis, and 4 pieces of dried ginseng; and seasonings comprising 500 grams of cooking wine, 350 grams of refined salt, 50 grams of white spirit, 1 bottle of light soy sauce, 5000 grams of salad oil, 25 grams of malt sugar, and 50000 grams of a marinating soup. The problems that a traditional process is tedious in operation and inconvenient to use are solved, and the prepared pot-stewed chickens have bright yellow color and luster and delicious taste, are crisp and soft and have bones removed after being put in mouth, and have the health function.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to a preparation process of stewed chicken. Background technique

[0002] At present, the stewed chicken sold in the market has a darker color, does not taste crisp and boneless, tastes not delicious at the entrance, and has no health care effect; and it is made according to the traditional technology, which is cumbersome, inconvenient to operate, and poor in technology. Contents of the invention

[0003] The invention solves the problems of the prior art and provides a stewed chicken with simple production process, convenient use, bright red color, delicious taste and health care function.

[0004] The invention provides a kind of stewed chicken, it is characterized in that, its formula comprises:

[0005] Main ingredients: 10 chickens, weighing 10,000 grams;

[0006] Spices: 100 grams of peppercorns, 150 grams of cumin, 100 grams of star anise, 50 grams of cinnamon, 15 cloves, 4...