Cockfighting practice

Ingredients: hen1500g

Seasoning: pepper10g, star anise10g, 20g of salt, 60g of yellow rice wine, 70g of onion and 50g of ginger.

Features:

The chicken skin is from Huang Liang, and the meat is tender.

Exercise:

1. Hens were slaughtered, unhairing, eviscerated, cleaned and pawed, and the lower part of wings was cut off. A crescent mouth with a length of 4.5 cm was opened from the right arm, and three ribs were inferred from the fingers. The index finger is stirred around the five internal organs and taken out;

2. Then open the mouth from the back of the neck, take out the crop and rinse it clean;

3. Two thighs are broken from the roots and tied with ropes;

4. Illicium verum is wrapped with gauze;

5. First put some pepper and salt in the chicken belly, shake it and let the salt and pepper soak evenly;

6. Fold the washed lotus leaves into pieces 6 cm long and 3 cm wide, and insert them from the knife edge to support the chicken tail;

7. Hold the lotus leaf at one end and the chicken back at the other end, and wrap the chicken with straw poles;

8. Set the white brine soup in the pot on fire and boil it to remove the foam. First, wash the cockfighting, tie the skin tightly, then put it in a pot, add star anise, yellow wine, onion and ginger, and bring the soup to a boil. Move to slow fire for about half an hour and then take it out.

Tips for making cockfighting:

1. Choose fat and tender live hens to ensure fresh and tender meat;

2. Knife workers should be careful. The appearance of cockfighting is very important. Chicken should be round and then cut.