| 摘要 |
PURPOSE: A producing method of charcoal-broiled silky fowl is provided to remove the unique bad smell of the silky fowl, and to offer the savory flavor to the silky fowl. CONSTITUTION: A producing method of charcoal-broiled silky fowl comprises the following steps: cutting the silky fowl into leg parts, chest parts, and wing parts including bones, or separating the flesh from the silky fowl to prepare material meat; mixing 2-4 parts of ground onion by weight, 2-4 parts of ground spring onion by weight, 0.5-1.5 parts of ginger juice by weight, 2-4 parts of red pepper powder by weight, 1-3 parts of alcoholic drink by weight, 3-5 parts of starch syrup by weight, and 0.5-2 parts of fruit juice by weight to obtain first sauce; inserting the cut silky fowl into the first sauce, and aging at 2-6 deg. C for 12-36 hours; firstly cooking the aged silky fowl; mixing 0.5-3 parts of silk worn or cicada larva powder by weight, 0.5-1.5 parts of edible oil by weight, 1-3 parts of glutinous rice red pepper paste by weight, and 0.5-1.5 parts of starch syrup by weight to obtain second sauce; mixing the cooked silky fowl with the second sauce; and cooking the silky fowl mixed with the sauce using charcoal fire. |
