Ingredients: 10 frozen fresh duck.

Seasoning: 20 kg of spices, carved wine100g, a little white wine and a little salt.

The secret recipe of spice preparation: ducks need to be soaked in spice water before frying, taking 20 kg of water as an example. Pour water into the brine, and add seasoning package (60g of star anise, 50g of pepper, 50g of angelica dahurica, 50g of cardamom, 50g of fennel, 50g of fragrant leaves, 50g of dried chilli,15g of licorice and 65438g of clove, 45g of kaempferia kaempferia, 40g of nutmeg and Alpinia katsumadai, 35g of dried tangerine peel, 25g of radix aucklandiae, 75.

working methods

1. Ducks must be soaked in light salt water until their bodies turn white, and then washed with water to remove blood stains to ensure that the perfume water is clean.

2. Because the duck is roasted directly, it should be soaked with spices until it tastes delicious, and the seasoning should be added when it is about to be marinated, otherwise the marinating time will be too long and the flavor will be lost. When roasting, pay attention to the order in which the ducks are placed, first into the duck body, and then put the duck head, which is convenient for roasting.

Hand-torn duck is made of high-quality local duck, refined with natural spices, with unique taste, transparent fragrance, delicious color and non-greasy taste.

Braised duck in orange juice

Introduction: Orange duck has become a classic dish in Changsha. Most of the "shanzhai" orange-flavored ducks are just ducks fried with orange peels and leaves. They look like authentic orange-flavored ducks, but they are not palatable and have no orange flavor. The real orange flavor of duck meat is blended into the meat, and the original flavor of duck meat is retained. This orange flavor is the flavor of orange itself, not the flavor of orange essence. The dry flavor of "orange duck" duck meat can be shredded by hand after marinating, frying and frying, which has many key points.

Practice; Special orange-flavored brine 15kg (the amount of brine is 20 ducks), 70g of secret orange-flavored sesame oil, 5g of dried red pepper, 8g of fresh dried tangerine peel and ginger slices and 2g of white sesame seeds.

Preparation of special orange bittern (20 ducks);

1, take star anise 100g, cinnamon 80g, clove 30g, fragrant leaves 120g, Amomum tsao-ko 80g, cardamom 100g, galangal 80g and licorice 200g, wash them, and soak them in water to remove the color (because the color of spices is very dark, they can be directly removed without decoloration.

2. Add 30 kg of clean water to the pot, add old chicken, pig's feet, lean meat, roasted pork bones and spices to make a white soup (when there are 20 kg left), add tender sugar and Redmi for color matching, and add rose wine 1 bottle, soy sauce 1 bottle, salt 13 bottle and chicken powder 65438.

Note: This brine can pickle 20 ducks at a time. After marinating for three times, you need to add orange sesame oil and seasoning again. Because the duck will also produce grease when marinated, after the brine is reused 10 times, there is too much grease in the marinated soup, and some duck oil can be skimmed.

Preparation method of secret orange sesame oil;

Take 2 kg of salad oil, add 50g chopped green onion, diced green onion, garlic and coriander, stir-fry until fragrant, make vegetable sesame oil, and then remove the residue. Dice half a catty of fresh orange peel, heat the cooked vegetable sesame oil to 20%, fry the orange peel with low fire (at least 15 minutes), and pour it into the oil basin for later use when the orange smell overflows (filter out orange peel particles in the orange peel sesame oil when using).

Production method:

1) Take 1 old duck, cut into pieces, wash the blood with clear water, soak it in clear water to remove fishy smell, and control the moisture.

2) Put the duck pieces into the orange-flavored brine and cook them on low fire (about 40 minutes) until they are tasty.

3) When picking vegetables, put the cooked duck pieces into 50% hot salad oil, pull the oil for half a minute, and take out the oil control.

4) Put orange sesame oil into the pot, add dried red pepper, fresh orange peel and ginger slices to stir fry until fragrant, add duck pieces to stir fry evenly, and sprinkle with sesame seeds to serve.