A unique method of making chicken bones

Recently, I came across a "boneless chicken" shop in Shenyang's market, and it was surprisingly busy compared to other roast chicken stalls. People were queuing up to buy this unique dish, which costs 16 yuan per kilogram. The taste was truly remarkable, with a flavor that stood out from the usual roasted chicken. I decided to look into how they made it and found the process quite intriguing. The final product is a whole chicken, perfectly fried, crispy, and boneless, with a delicious aroma, fresh taste, and a unique flavor that appeals to both young and old. The preparation method involves several detailed steps: First, they select tender chickens weighing around 1 kg each. After slaughtering and removing the blood, they clean the chicken thoroughly. They open the light chicken's hips, remove the internal organs, and wash them again. The legs and wings are then shaped and dried. On the chopping board, the chicken is placed with its belly up, and the ribs and spine are carefully cut with a knife. A small hole is made at the tip of the lower abdomen, and the legs are inserted into it. The wings are placed into the mouth, forming a semi-circular shape. After washing and draining, the chicken is ready for the next step. Next comes the seasoning. For 100 chickens (about 100 kg total), they use 1.5 kg of sugar, 50 g of soy sauce, 1.5 kg each of salt and rice wine, 1 kg of sesame oil, 20 g of pepper, star anise, cinnamon, 3 g of cloves, fennel, minced pork, and cardamom, each 15 grams. The spices like pepper, star anise, cinnamon, cloves, fennel, minced pork, and cardamom are ground into a fine powder and placed in a small cloth bag. The rest of the ingredients are used as is. When boiling the chicken, the spice bag is added along with the other seasonings. After the chicken is washed and dried, it is coated evenly with a sugar-water mixture (ratio 3:1) and deep-fried until golden brown, but not too crispy to avoid deforming the shape. Once fried, the chicken is placed in an iron cage to prevent burning. Then, the spice bag is mixed with sugar, soy sauce, salt, rice wine, and sesame oil, along with some crushed onions and ginger, and placed on top of the chicken. Water is added just enough to cover the chicken slightly, and it is simmered gently for about five hours. The cooking process needs constant attention to ensure the meat becomes tender while the bones remain intact. Once done, the chicken is removed, cooled, and brushed with sesame oil to give it a glossy red skin and a tender texture. If making a smaller batch at home, the ingredients should be adjusted proportionally. Don’t just copy the quantities directly, as it might not work well for smaller amounts. This method really shows how traditional techniques can create something special, and it’s fascinating to see how such a simple dish can become so popular.

Disposable Urinary Nursing

Excretion is an important part of metabolism, however, due to various reasons, many patients will not be able to auto- urinate normally and smoothly. So we need to help urinate manually. Catheterization is a very common practice of nursing operations after closely observed and documented.
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