Duck 1 (about 1500g), ginger slices 30g, onion segments 100g, refined salt 120g, sodium nitrate 2g, cooking wine 60ml, rose wine 20ml, beer 250ml, light soy sauce 250ml, rock sugar 50g, dried pepper 25g. 6 grams of fennel, 5 grams of dried tangerine peel, 5 grams of Amomum villosum, 5 grams of cardamom, 5 grams of long pepper, 5 grams of angelica dahurica, 5 slices of fragrant leaves, 3 grams of licorice, 1 Siraitia grosvenorii, 50 grams of Redmi, 100 ml of peanut oil, 25 ml of sesame oil and 30 ml of red oil.

working methods

Wash the ducks after slaughter, chop off their paws, gut them from the back, wash them inside and outside, then unfold them, buckle them on the chopping board and crush them with heavy objects.

Take a pot and add 15g ginger slices, 50g onion segments, 100g refined salt, 30g cooking wine, dried peppers, prickly ash, sodium nitrate, rose wine, etc. Then add a proper amount of clear water, stir well, put the duck in a pot, soak it until it tastes good, and take it out.

Preheat the oven to 200 degrees for 5 minutes.

Spread the duck cavity with two pieces of bamboo, drain the water, then use the handle of the grill to send the duck to the baking tray, and use the slow baking booth to bake the skin until it is crisp and yellow, then take it out.

Add star anise, pepper, cinnamon, fennel, tangerine peel, Amomum villosum, cardamom, long pepper, angelica dahurica, cinnamon, licorice, grosvenor momordica, etc. Packaging into gauze bag to make seasoning bag; Then put Redmi into another gauze bag and make it into a Redmi bag.

Put the pot on the fire, add peanut oil and heat it, add the remaining ginger slices and shallots and stir-fry until fragrant, add clear water, and add the remaining cooking wine, refined salt, beer, soy sauce and crystal sugar. , and add seasoning package and red rice package. After the fire boils, skim off the floating foam, then put the roast duck in the pot, marinate it slowly with low fire until cooked, and take it out.

Remove the ginger onion, spice bag and Redmi bag from the marinade, thicken the marinade with strong fire, pour the marinade evenly on the duck, and brush sesame oil on the surface of the duck after it cools down, thus obtaining the "salted duck".

Chop "salted duck" into strips, put it in a dish and restore it to duck shape, then mix it with red oil and marinated duck juice to make red oil marinated sauce, and pour it on the duck pieces in the dish.