Spicy chicken and preparation method thereof
A production method and technology of spicy chicken, applied in the direction of food science, etc., can solve the problem of not being able to highlight the layering of chicken, and achieve the effect of rich taste, improved uniformity, and easy operation
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[0024] refer to figure 1 , a specific embodiment of the present invention comprises the following steps:
[0025] A. Weigh the following raw materials by weight: three yellow chicken 50%, peanut oil 12%, rapeseed oil 7%, cooking wine 1%, green onion 1%, ginger 0.2%, garlic 0.3%, three naphthalene 0.4%, star anise 2%, bullet 1% head pepper, 2% lantern pepper, 2% millet pepper, 0.2% bay leaf, 0.2% soy sauce, 0.25% white vinegar, 0.3% white sugar, 0.5% white wine, 0.2% pepper, 0.1% pepper, 0.2% cinnamon, Anise 0.1%, Zanthoxylum bungeanum 0.1%, Clove 0.5%, Ganxiang 0.1%, Tangerine peel 0.2%, Celery 0.2%, Coriander 0.5%, Lycium barbarum 0.3%, Polygonatum 0.2%, Salt 1.5%, the rest is water, for later use ;
[0026] B. Deboning the three-yellow chicken, removing impurities and washing it together with wolfberry and Polygonatum odoratum; cutting the washed chicken into small pieces with a volume less than 10 cubic centimeters;
[0027] C. Take the pot to boil water, put the chicken...
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