First, the characteristics of finished products Complete body shape, fried evenly, crisp bones, fragrance, fresh and delicious, unique flavor, young and old. Second, the processing technology (1) Select and renovate the raw materials Select a tender chicken weighing about 1 kilogram, put the blood on the net after slaughter, and then remove the hair and wash it. In the light chicken hips open, remove the viscera, and then wash, the chicken legs, chicken wings, drain water after modeling. Wash the light chicken on the chopping board, with the abdomen up, cut the ribs and the vertebrae with a knife, and then use a suitable sorghum stalk to stretch the abdominal cavity according to the size of the chicken. A small round hole is cut at the tip of the chicken's lower abdomen, and the two legs are inserted into the hole; the two wings are inserted into the mouth. Into a semicircular shape with two tips, wash it and drain it. (2) Ingredients and preparation (calculated with 100 chickens weighing about 100 kg) 1.5 kg of sugar, 50 g of soy sauce, 1.5 kg of salt and rice wine, 1 kg of sesame oil, 20 g of Chinese zanthoxylum, aniseed, cassia bark, 3 g cloves, anise , Pork, Amomum each 15 grams, a little onion, ginger. Among them, pepper, aniseed, cinnamon, cloves, fennel, minced pork, and amomum are each required to be ground and finely ground, and then put into a fine cloth bag to be tightly packed. The other ingredients do not need to be processed. When the chicken embryo is to be boiled, the “perfume bag†is added to the pan while stirring to melt. (3) Fry the light chickens washed and dried to be evenly coated with sugar (the ratio of water to sugar is 3:1), then fry them in a frying pan, so that the whole body is thoroughly crushed and the skin is golden yellow. But don't fry crisps to prevent deformation. (d) Cooking and brushing oil The fried chicken embryos are discharged in the iron cage (to prevent charring) in the pan, and then the prepared “perfume bag†is mixed with sugar, soy sauce, salt, rice wine, and sesame oil. Ingredients such as onion ginger and ginger are pressed on the iron cage, and the appropriate amount of water (the chicken embryo is submerged slightly) is used to boil. Then simmer for about five hours with a slight fire, should be observed at any time, so that meat rotten bones, just right, fragrance fragrance, and then wok. When making the wok, the action should be light and light, to ensure that the chicken body is complete and beautiful. After cooking, spread cold, brush with sesame oil, so that the chicken skin is red and the chicken is tender and tender. Third, pay attention to matters If the family produces a small amount of boneless pheasants, the ingredients should be reduced in proportion to the amount of the above ingredients. Objective To evaluate the methods and the effects of an Airway Management nursing team in clinical practice Airway Devices,Laryngeal Mask Airways,Extraglottic Airway Devices,Supraglottic Airway Devices Zhejiang Hisern Medical Device Co., Ltd , https://www.hisernmedical.com