Smoked chicken leg(xun ji tui )

Smoked chicken leg

Introduction:

"Fumigation" is a cooking method in which the cooked raw materials are heated in an iron pot with tea, sugar, rice, bagasse, five spice powder, tangerine peel and a variety of spices by using gas as the main heat conduction medium, so that the raw materials have the color of strong alcohol, aroma and jujube. The fumigant is placed in a pot with a lid, while the fumigation products are placed on the fumigation rack on the top of the fumigant. After the fire is heated, the fumigant will not burn completely and smoke. The aroma of the fumigant will come into contact with the raw materials and penetrate into the raw materials. The meaning of fumigation is to make the raw materials absorb the aroma, so that the dishes have a mellow smoke aroma, not for fumigation. Therefore, it is necessary to switch to slow fire after burning the smoked pot with high fire, and the raw materials will be scorched with high fire; the smoked product is the most ideal color of jujube red. [smoked chicken leg] is characterized by its red color, attractive appetite, soft and tender taste, and strong aroma. It is a top-grade dish for entertaining relatives and friends. "

Production steps:

Step 1: wash 1 chicken leg.

Step 2: prepare the smoked materials: sugar, tangerine peel and tea. According to their own preferences, you can also add other materials.

Step 3: to smell: will be washed chicken legs, cold water into the pot, and add the right amount of cooking wine, boil out, rinse clean.

Step 4: Cook: put water in the pot, add ginger, scallion and appropriate amount of salt, bring to a boil, add the washed chicken legs and cook for about 15 minutes. It's better to cook until it's done.

Step 5: take out the cooked chicken legs, apply soy sauce, salt and monosodium glutamate on the surface while it is hot to make them taste good.

Step 6: put the iron pot on the stove, put a layer of napkin on it, and then put in the fumigant.

Step 7: put on the grate and put the pickled drumsticks in.

Step 8: cover the pot and increase the heat.

Step 9: cook until yellow smoke comes out from the edge of the lid and wait for about 1-2 minutes. Turn off the fire and remove the cover after the smoke has dispersed.

Step 10: after removing the cover, check the color of the smoke. If the color is light and the taste is light, you can turn it over and smoke it again. Generally, it's best to be in place at one time.

Step 11: get out of the pot and serve.

Materials required:

Chicken leg: 1, about 300g

Ginger slices: right amount

Scallion: right amount

Cooking wine: moderate

Salt: right amount

MSG: right amount

Sugar: 10g

Tangerine peel: 50g

Tea: 15g

Note: 1, smoking is only color, smoked into jujube red is good. 2. The flavor of smoked food can be divided into two times. If the main ingredient is small, it can be pickled in the early stage. If the volume is too large, it should be seasoned again and served with saucer.

Production difficulty: ordinary

Process: fumigation

Production time: one hour

Taste: spiced

Chinese PinYin : Xun Ji Tui