China's four famous roast chicken 1 Goubangzi smoked chicken, why have they been circulating for so long, but the taste is extraordinary?

Seasoning (four portions): 4800g of salt, 400g of monosodium glutamate, 0/50g of angelica dahurica, dried tangerine peel, Amomum tsaoko, Gardenia, dried ginger/kloc, 0/00g of clove, cinnamon, star anise, pepper, magnolia flower/kloc, 0/00g of galangal, Amomum villosum, cardamom, kaempferia kaempferia and white pepper.

Marinating: Boil 200 kg of cleaned broth, sprinkle with a portion of spices and boil for 5 minutes, then put 100 pieces of chicken breast down into the soup bucket, put it all away, then boil it, cover it with an iron symbol, press on a heavy object, turn to medium heat to keep it slightly boiling, uncover the symbol after 50 minutes, and turn the chicken upside down, that is, turn it down from the chest to the back of the chicken, and boil it again. Out of the pot: salvage the floating residue on the noodle soup, remove the manipulator, hook the chicken with a hook, gently brush off the residue on the chicken with a broom, control the soup in the cavity, and put it into a basket to drain the water.

Maintenance of soup stock: 1. When the soup stock is burned to 80-90, remove the residue and skim the oil slick to stop the fire. There is no need to add water, because the water in the chicken itself will penetrate into the soup, so the amount of soup will not be reduced too much. 2. When cooking Goubangzi smoked chicken for the first time, you can change it into broth or thick soup. The amount should be as good as the raw materials, but the amount of seasoning should be doubled. When the second pot is marinated, spices are added according to the standard formula.

Smoking: 1. Put 100 soup-controlled chicken back into the smoking rack and push it into the smoking stove. 2. Burn the iron plate at the bottom of the smoking room red, sprinkle with 250g cotton sugar, close the oven door after the sugar catches fire, and start counting after the white smoke turns yellow for about 3-5 minutes. At this time, open the oven door, take out the smoking rack, and clean up the residual fluff on the surface of Goubangzi smoked chicken with a spray gun.

Production key: 1. When making Goubangzi smoked chicken, the spice powder does not need to be put into the material bag, and the broth can be directly sprinkled. Its advantage is that the fragrance of spices is more full and uniform. After cooking a pot of chicken, you should salvage it and discard it, and you can't use it again. 2. In the process of cooking chicken, turn over the pot on time to ensure that the maturity of the upper layer chicken and the bottom layer chicken is consistent and the taste is more uniform.

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