Which of the following cooking skills is national?

Dezhou paji is a national non-legacy project.

Texas braised chicken pays attention to one feature, rotten meat and bones. Separation of flesh and blood, soft and rotten meat, tender and pure meat. Even the bones are crispy when chewed. It really smells good to wear, and it is a good thing to drink and eat. As a traditional famous food in China, Dezhou Braised Chicken has been listed as a "national intangible cultural heritage".

Dezhou paji is a tribute, and its production is very particular. The old masters who do braised chicken have decades of production experience. They selected local Lu Hua chickens raised with corn as raw materials, and added 10 various spice formulas. First, they have to cook with strong fire, then simmer with low fire, and stew for 6- 10 hour according to the age and tenderness of the chicken. After a long period of stewing, the braised chicken can be separated from the flesh and blood with a gentle shake, and it is extremely lubricated.

manufacturing method

Ingredients: chicken 1 chicken (weighing about 1000g), Tricholoma mushroom 5g, ginger 5g, soy sauce 150g, salt 25g, peanut oil 1500g (weighing about 100g), spiced 5.

1. Kill and pluck live chickens, gut them and wash them with water. Insert the left wing of the chicken from the incision under the neck, so that the tip of the wing protrudes from the inside of the mouth and is nailed to the back of the chicken; Pin the right wing of the chicken on the back of the chicken. Then gently break the cross of the leg bone with the back of the knife, put two claws into the abdomen and dry the water.

2. Mix caramel with 50g of water and spread it evenly on the chicken.

3. Put the oil in the wok to 80% heat, fry the chicken until golden brown, remove and drain the oil.

4. Bring the pot to a boil with high fire, add water (submerge the chicken), add the fried chicken, spiced buns, ginger, salt and mushroom soy sauce, bring to a boil, skim the floating foam, and cook for half an hour on low fire until the chicken is crisp and rotten. Pay attention to keep the chicken skin intact and the whole chicken intact when fishing.