Xiangxiang 10g, Cinnamomum cassia 20g, Illicium verum 20g, Alpinia officinarum 20g, Piper longum 5g, dried areca nut 40g, cardamom 30g, Rhizoma Kaempferiae 50g, Radix Scrophulariae1/g, Flos Caryophylli 15g, fennel 30g, etc.
Quzhou duck head
2. Materials for making soup stock (When making soup stock, pour all the soup stock materials into 40 kilograms of water, including Quzhou duck head buns. Bring the fire to a boil, reduce the heat, cook for 4 hours, and then take it out. So after the slag cooled 12 hours, the new soup was finished. If it is not enough, white water must be added to the new soup. ) 36 kg of soup marinates 20 kg of duck goods.
1. Water 40 kg 2. Chicken bone and pig bone are 7 kg 3. Salad oil 2 kg 4. Pixian watercress 1 bottle 500g (Pixian watercress is fried with 2kg salad oil) 5. Fujian pepper king 2 kg 6. Amomum villosum 4 1g 7 Shannon seed 36g 8. Cardamom 36g 9. Octagonal 36g 10. Zanthoxylum powder 36g 1 1. Chicken essence 280.
18. Stir-fry 800g of sugar color (800g of white sugar, base oil, small torch, pour the white sugar into it, keep turning to prevent the paste pan from frying until the white sugar melts and bubbles, and then pour 100g of water to boil).
2. Marinating: The following grams of ingredients are calculated according to the weight of the duck you marinate each time. For example, salt 4g/ kg 20 kg duck needs 80g salt, Fujian pepper king 13g/ kg sugar 16g/ kg fragrant rapeseed, cardamom, star anise 1g/ kg liquor 3g/ kg salt 6g/ kg pepper 0.5g/ kg pepper powder 1g/ kg chicken.
Chinese Baijiu
Spiced duck goods: sugar 1g/ kg, liquor 1 1 g/kg, salt 3g/ kg, pepper 4g/ kg, chicken essence 0.5g/ kg, monosodium glutamate 7g/ kg, maltol 5g/ kg, 0.2g/ kg.
Quzhou duck head liaobao
Marinating sequence: first, boil the soup with low fire for 20 minutes, remove the floating foam on it, then turn off the low fire and put it into the material bag. Turn off small 8 after boiling. After a few minutes, add salt and white wine to the duck neck, turn on the high fire and turn off the fire for 7 minutes, put the duck head on the fire and turn off the fire for 15 minutes, put the duck gizzard and collarbone on the fire and turn off the fire for 12 minutes, and then add chicken feet and duck feet cooked with maltose (sweet and spicy with pepper powder).