Peony chicken composition 500 words

Today we go to grandma's house to cook kiln chicken. Just as we passed by, we saw a piece of smoke. My mother said it had already started. I rushed over and saw that all the things were dry mud, pieced together into a big mud kiln, and then put firewood in the ground until the black mud burned red, so that the flooded chicken could be put in and the delicious kiln chicken could be eaten in 20 minutes.

1. Slaughter the chicken, drain the blood, remove the hair, cut it from the chicken food bag with a knife, take out the internal organs along the chicken spine, wash the blood with clear water, and hang it in a ventilated place to dry.

2. Mix the soy sauce, sand tea sauce, barbecued pork juice, monosodium glutamate and Shaoxing wine evenly. Spread the chicken everywhere. Mashed garlic meat was put into the abdominal cavity of the chicken, and then the head, neck and feet of the chicken were transferred into the abdominal cavity of the chicken for sorting, first wrapped in 10 * 40cm tin foil, and then wrapped in 40X60 kraft paper.

3. Use pebbles (or brick corners) to build a kiln shape. When the wood burns to the high temperature of the stone, exit the unburned wood and wrap the chicken in paper (the paper should be wet). Then mash the kiln stone, cover the pot for half an hour, take it out, peel off the kraft paper and tin foil, and put it on a plate.

Flavor characteristics:

According to legend, a long time ago, there was a scholar in Xiao Yun who went to Beijing to take the exam, and he failed in Sun Shan, feeling disheartened. On my way home, I was robbed by bandits. Because the scholar has a thin face, I dare not beg from others. Hunger is unbearable. At this time, I just picked up a pheasant wounded by a hunter, so I built a kiln with small stones and collected firewood to make a fire. I wrapped the pheasant in wet mud, put it in a kiln for barbecue, and peeled off the mud when it was cooked. The strange smell smells. A whim, hopeless career, why not do business. So after returning to my hometown, I started my own "kiln chicken". Because kiln chicken has a unique taste, fresh meat, abnormal aroma and prosperous business. In the past, roast chicken was repeatedly developed, improved and made by chefs. Now choose the local chicken, add seasoning, wrap it tightly with tin foil, and then put it in the kiln for barbecue. The chicken cooked in this way is not only tender and delicious, but also golden in color and unique in taste.

Basic elements:

Choose local live chickens and spread the sauce evenly on the chicken. After curing for a period of time, the chicken should be wrapped tightly in paper.