The ingredients used in the three-layer chicken set are said to be hens, turtledoves and sparrows, but nowadays in order to protect wild animals, three types of birds are generally used: hens, baby chickens and pigeons.

Debone the three ingredients as a whole, then blanch them separately and put them together in a casserole, simmer for an hour over medium heat, and simmer for two hours.

It is not until the meat is crispy and the soup is rich in color that it is considered successful.

In the past, eating a three-tiered set of chickens was a sign of the upper class.

Until now, this famous dish, known as the signature of Hunan cuisine, is not very popular.

Not only do restaurants not like to do it, but customers don't like it very much.

The famous dishes of the Republic of China have fallen to the present, and the situation has gradually become very embarrassing.

According to Yuan Desheng's introduction, there are various reasons why this dish has fallen to the current point.

The first is that the practice is too cumbersome.

A single whole chicken can stump many chefs, and it is even more difficult to remove the bones of all three types of birds.

Especially for pigeon bones, the average knife chef is not very good, let alone those apprentices.

Moreover, Hunan cuisine pays attention to the rice, which requires fireworks, and it is really not suitable for Hunan cuisine masters to make such fine dishes.

The second is that it takes too long.

Not counting the time to debone, it takes three hours to cook and stuff alone, which is really unacceptable to modern people who pay attention to efficiency.

The third and most important point is that it does not match the overall temperament of Hunan cuisine.

Due to the geographical location, the climate of Hunan is mild and humid, so people like to eat chili peppers to refresh their minds and get wet. Therefore, in the Hunan cuisine system, spicy taste is a very important part, which can be said to be the main axis throughout the cuisine.

Especially since the development of the present, Hunan cuisine gives people the feeling that it is sour, hot and refreshing, spicy and appetizing, and each dish can be called an artifact for rice and a rice killer.

Everyone likes to eat, and restaurants like to make it.

As a result of this cycle, almost all of the surviving Hunan dishes in the restaurant are mainly spicy.

Even if it is Mao's braised pork as a Hunan cuisine pressing table dish, some dried chili peppers will be put into it during the production process, making the whole dish taste slightly spicy.

In this case, the three-layer chicken without any chili peppers and a bland taste looks out of place.

Modern life is stressful, and everyone rushes to other things after eating, and there is not much time to serve a dull dish.

And in the past, I made a three-layer set of chicken, mainly for tonic.

But now, there are too many tonic ingredients to choose from, and chicken and pigeon meat, which are home-cooked ingredients, seem somewhat mediocre.

Rich people can't look down on it, and ordinary people are troublesome, this is the status quo of three-layer chickens.

The reason why Yuan Desheng chose this dish today is that he also has the intention of revitalizing Hunan cuisine tonic dishes.

Through this dish, Hunan cuisine can not only be used for rice, but also has its own research in terms of dietary therapy and dietary supplements.

After chatting about the three-layer set of chickens, I began to prepare to shoot the video.

The first is to put all the ingredients on the table and move the camera to take a close-up and use it as a material.

Then, Yuan Desheng appeared again, introduced the past and present life of this dish, and began to make it.

The ingredients used in this dish are hens, baby chickens, and meat pigeons, and the ingredients are: ginger, green onion knots, salt, and cooking wine.

After introducing the video, Yuan Desheng said: "The dish I made today belongs to the basic version of the three-layer set of chicken, and according to the physical condition of the eater, we can add red dates, wolfberry, ginseng, astragalus and other tonic ingredients or Chinese herbs as appropriate, and eat it with chicken and pigeon meat, and the tonic effect is very good." ”

After the opening remarks, the bonelessing of the three birds began.

All three ingredients are freshly slaughtered, thoroughly cleaned, and ready to be made just waiting to be deboned.

The first to shed bones is the hen.

This is relatively simple, because the skeleton is large enough, as long as you have the strength and a certain amount of skill, you can pull out the chicken bones.

As long as the bones on the legs and wings are removed, the remaining vertebrae and ribs are easy to do, because as long as the skin is not broken when dismantling, it is completely possible to cut off the bones and part of the flesh.

After the vertebrae are removed, the whole hen is like a deflated ball, and the chicken is completely invisible except for the head and neck.

Carefully pull out the trachea on the neck, and then remove the lower part of the neck, and make an opening in the sac.

This is not only convenient to balance the heat flow when blanching, but also to let the heads of the chickens and pigeons stick out from here when the chickens are set, so as to achieve the effect of three heads in one body.

After the deboning is complete, the hen is soaked in clean water.

The chicken is more difficult, because the bones of the chicken are small and finely broken, and it is easy to remain in the chicken's body.

In addition, the meat of the chicken is delicate, so you should pay attention to it when you are deboning, because if you are not careful, you may pull the whole chicken leg or chicken wings off.

Like the hen, the chicken also debons the lower half of the neck and opens the sac.

After the chicken is deboned, it is time to meat the pigeon.

Compared to chicken, pigeon meat is more tender and firm, the bones are harder, and the connective tissue on the bones is stronger.

In addition, the pigeon is small, and the kitchen knife cannot penetrate deep into the abdominal cavity to remove the vertebrae, so the only way to do this is to use a smaller boning knife.

When Yuan Desheng deboned the chicken, Xu Zhuo didn't pay much attention to it, because he knew these himself.

But when it came time to debone the pigeons, Xu Zhuo was energetic.

After all, this is a completely new field for him, and although he can't learn it completely, at least he can learn a lot.

For an elderly man in his seventies, it is indeed a bit difficult to debone a pigeon, especially if you don't cook this dish often.

So after the pigeon was deboned, fine beads of sweat appeared on Yuan Desheng's head.

He pinched the two bones of the pigeon with both hands and leaned in front of the camera, showing off his superb knife skills.

After the camera paused, Yuan Desheng said to Xu Zhuo: "Wait and see, your grandfather will definitely make similar dishes in response to me." ”

Xu Zhuo was a little puzzled: "Why?"

"He'll think I'm provoking his knifework. ”

Among the eight major cuisines, the one who doesn't eat knife work the most should be Hunan cuisine, so a Hunan cuisine master shows knife work, in the eyes of Lu cuisine master, this is not a provocation?

Xu Zhuo: ......

I don't really understand what you seniors think.

It's good to be brave and fierce at such an old age, is the square dance not good-looking, or is mahjong not fragrant?

After the three ingredients are deboned, do not rush to do it, soak it for half an hour first, soak the blood in the meat as much as possible, and then blanch it to clean up the impurities in the meat skin.

However, it should be noted that the three ingredients are not different in quality, so they should be blanched separately.

"Blanch the water separately, this is too troublesome, isn't it?"

Yuan Desheng looked at Xu Zhuo and replied with a smile: "If it doesn't bother, can this dish decline?"

————————

There is one more chapter, don't panic.