How to make a Texas pheasant?

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Production methods: (1) select chickens. It is best to use a new breed of chicken of the year of 1 to 1.5 kilograms. All seasons can be processed, but the quality of processing after the Mid-Autumn Festival is better. (2) Slaughter. Slaughtered in the neck and open in the abdomen. After removing the viscera and washing with clean water, cross the legs to the anus, advance the wings into the anus through the edge of the neck, cross the plate in the iliac crest, and form a lying body with double wings. (3) Coloring and frying. After the chicken plate is thoroughly cooled, smear sugar colored with sugar and put it in boiling peanut oil for 1 to 2 minutes. It is advisable to use the chicken body golden yellow to prevent overheating and frying yellow and black. (4) Ingredients boiled. Each 200 chickens, weighing about 150 kg, with pepper 50 grams, 100 grams of star anise, 50 grams of dried tangerine peel, 50 grams of grass carp, cinnamon 125 grams, 125 grams of sticks, 75 grams of Shanna, 50 grams of grass, 125 grams of white peony , 25 grams of cloves, 50 grams of meat, Amomum 100 grams, Fennel 50 grams, ginger 250 grams, 4 kilograms of soy sauce, about 3.5 kilograms of salt. Put the Fennel, pepper, and crushed Amomum into the gauze bag, together with other accessories into the pot, place the fried chicken in orderly and put it into the pot, and then put the soup (the last time cooking chicken soup And half of the new soup, the amount of soup is higher than the upper chicken body standard, and then press the iron operator and stones on the top to prevent the chicken body from rolling when the soup is boiling. Bring to a boil for 1 to 2 hours (approximately 1.5 hours for new chickens and 2 hours for old chickens), then use a small fire to boil. The chicken body is now shrinking and there is a layer of oil on it. New chicken quail 6~8 hours. The old chicken can be 8 to 10 hours.
(5) Roasted chicken. When boiling, add boiling soup to boil, remove iron and stone, use boiling and buoyancy, and use a hook and spoon to remove the chicken. In order to prevent peeling, turning, broken legs, when the pan out action should be light, position should be accurate, in accordance with the arrangement of chicken hooks to catch the head, in the soup by buoyancy slowly mentioned in the colander, smooth end to keep the chicken The integrity of the body, after the pan is finished.
The standard of high-quality pheasants is: complete winged legs, complete chicken skin, beautiful appearance, golden reddish color, flashing light, hot to shake off bones, cool to mention, flesh can be separated, cartilage joints Crispy, such as powder, muscle chewing, food like noodles. Qian'an City Agricultural Information Center


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