Main ingredients: a white duck (or an old duck).
Pepper and salt spice ratio: 500 grams of refined salt, 10 grams of pepper, 5 grams of anise, 5 grams of cinnamon, 2 grams of sesame leaves.
Marinade spice ratio: 10 grams of Angelica dahurica, 5 grams of anise, 5 grams of cumin, 5 grams of kelp, 5 grams of cardamom, 3 grams of orange peel, 1 gram of allspice.
Brine ingredients: broth (12 pounds of water), 120 grams of salt, 30 grams of rock sugar, 10 grams of chicken essence, a green onion knot, 5 grams of ginger, 100 grams of yellow wine or cooking wine.
Salt water duck production steps:
One, fried pepper salt:
Dry pot into the refined salt 500 grams, and then into the spices: 10 grams of peppercorns, star anise 5 grams, 5 grams of cinnamon, 2 grams of leaves, with a small fire will be the salt frying flavor, frying no moisture, yellow can be turned off the fire, standby.
Two, duck embryo processing and marination:
(1) raw materials and primary processing
White striped duck a or an old duck, try to choose a slightly larger, because the duck is too small has a fishy flavor, and the taste is not good. Put it into the water to soak, change the water repeatedly, soak off the blood, fish it out, drain the water, and wait for use.
(2) pickling method:
The clean duck embryo, each catty of meat with roughly 40 grams of salt, the duck embryo whole body coated, rub a layer of salt, especially thick meat, duck breast, duck legs and other parts, be sure to more coated with pepper salt. After coating, the duck head and neck folded in the direction of the back, rolled up with plastic wrap, wrapped a little tighter, this is more conducive to marinating flavor, and the juice will not be lost.
Wrapped and put in the refrigerator to marinate for more than 4 hours. If you don't have time to make them, marinating them for two or three days is not a problem.
Three, the marinated duck embryo, tear off the plastic wrap, rinse with cold water, especially inside the hall, standby.
Four, brine production:
Pot add 12 pounds of broth or water, plus 120 grams of pepper, 30 grams of rock sugar, 10 grams of chicken essence, and spice packet a, one onion knot, 5 grams of ginger slices, with a large fire to boil, simmering for 30 minutes, that is, the brine of salt water duck.
4, brine open pot state, carry the duck head by hand, put the stomach up into the pot, so that you can better make the duck abdominal cavity into the hot brine, to be brine into the abdominal cavity, and then put forward to control the clean brine. And so on repeatedly in the brine duck embryo hot 3-4 times, the purpose of doing so is to make the duck embryo inside and outside the heat evenly, later can be better mature.
Put the scalded duck embryo directly into the brine, pay attention to the pressure of the abdominal cavity of the air out. Then add 100 grams of cooking wine or yellow wine, with a large fire to boil, change into a small fire to simmer for 25 ~ 30 minutes after the fire off, after the fire off, do not fish out, let the duck embryo soaked in the juice to the natural cooling of the fish out, chopped into pieces, poured with a little bit of marinade can be eaten.