It takes eggs, chicken feet, chicken legs, chicken necks and other chicken as the main raw materials, supplemented by a variety of precious Chinese herbal medicines and seasonings, and is made by traditional techniques. The finished products mainly include hillbilly eggs and hillbilly chicken feet [1].

Because Wenzhou businessmen pretend to be authentic hillbilly flavor, most of the pot-stewed dishes made by Wenzhou businessmen are marked with the words hillbilly, which makes many people mistakenly think that this is a brand.

Select chicken feet as raw materials, adopt scientific methods, introduce advanced equipment, and combine the traditional process with a long history.

Hillbilly chicken feet

Hillbilly chicken feet

Refined, with the advantages of hygiene, convenience and delicacy. It is an ideal food for traveling at home, entertaining guests and giving gifts to relatives and friends.

Formula editing

Broth formula

2 kg of spice, 0/00 kg of water/kloc, 0/00 kg of salt/kloc, 0.3 kg of monosodium glutamate, 0/0 kg of chicken skeleton/kloc, 24 kg of pig bone, 2 kg of fat (mashed), onion, ginger and garlic 1 kg.

Technology: Cook with warm fire for 3 hours (mainly the last 50kg soup), and filter with emery cloth to get the old soup.

Formula of chicken feet with sauce

1.2% maotai-flavor Liao Wang (fried chicken and melon, monosodium glutamate 0.2%, salt 2%, sugar 3%, nitrite 5g/ 100kg, V20g/ 100kg trimer100/1.

process technology

(1) Wash the raw materials and soak them in soup at 80℃ for 20 minutes.

② frying: frying in oil at 140- 170℃ for 1 and 2 minutes.

(3) Sauce making: put the fried wax gourd into a pot, keep the temperature at 85℃ for 30 min, and add 0.5% caustic soda for soaking 1-2 hours.

(4) taking out and cooling.

Raw materials: grass chicken 1 piece (about 1500g), ginger 60g, onion 150g, aged wine 100g, cinnamon 50g, dried tangerine peel, clove 30g, cinnamon 30g, nutmeg 20g, kaempferia rhizome 10g.

Method:

(1) Grass chickens are slaughtered, molted, eviscerated, claws cut, beaks and shells washed. Set the pan on fire, add vegetable oil to 50% heat, fry in oil pan until golden brown, and take it out;

(2) washing and breaking ginger; Stir onion into juice; Divide the above spices such as star anise, cinnamon bark, clove and cinnamon into two parts, wrap them in gauze, put them in a pot, and boil them in water for 2-3 hours until the fragrance is exposed;

(3) Boil the fried chicken in the old bittern soup, simmer with slow fire for 1 hour, and take it out. After cooling, soak the chicken in the soup for 5 hours until the chicken skin is crisp.

Features: bright red color, crisp and slag-free, strong spicy taste and strong fragrance.