白斩文昌鸡制作过程

无我之我

<div style="FONT-SIZE: 14px;"><div id="text34340920"><div id="tpid34340920"><div id="spid34340920">鸡是海南农家鸡，二斤多，还鲜活乱跳。不过难不倒俺，小学五年级俺就会杀鸡了。 <br/><br/>　　左手拎住鸡脚和翅膀，拇指和食指夹住鸡头，右手撸去鸡脖子上一小片毛，手起刀下，横割一刀，放血，把鸡丢入滚水褪毛。（弥勒菩萨） <br/><br/><a href="http://bbs.qq.com/allphoto.shtml?url=http://news.hainan.net/Editor/UploadFile/2006w10r23f/20061023141941658.jpg" target="_blank"><img alt="" src="http://news.hainan.net/Editor/UploadFile/2006w10r23f/20061023141941658.jpg" border="0"/></a>
                                        <br/><br/>将精钢锅满七分水，剁二块姜成姜片，3调羹精盐。 <br/>　　 <br/>　　大火烧开。 <br/><br/><a href="http://bbs.qq.com/allphoto.shtml?url=http://news.hainan.net/Editor/UploadFile/2006w10r23f/20061023141941193.jpg" target="_blank"><img alt="" src="http://news.hainan.net/Editor/UploadFile/2006w10r23f/20061023141941193.jpg" border="0"/></a>
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                                        <br/><br/>将鸡放入沸水中，小心地翻两次身，以让鸡全身都能均匀地过到滚水。 <br/>　　 <br/>　　特别是鸡腔内的滚水，一定要保持与鸡身外的温度一致。 <br/><br/><a href="http://bbs.qq.com/allphoto.shtml?url=http://news.hainan.net/Editor/UploadFile/2006w10r23f/20061023141941519.jpg" target="_blank"><img alt="" src="http://news.hainan.net/Editor/UploadFile/2006w10r23f/20061023141941519.jpg" border="0"/></a>
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王老五

<p>有蘸料的挑配就更完美了</p><p>据说白斩鸡焯好之后 要放到凉水里过一遍&nbsp; 以使味道更鲜嫩</p><p>不知道真假</p>