1. Pretreatment of duck clavicle
The amount used in our store is relatively large, and it is usually frozen. The first step when we buy it back is to thaw it. We just need to soak the duck clavicle in cold water for an hour. Remember to change the water three times in the process of soaking, so that the blood inside is almost soaked out, and then put it in the leaking box to control the water. Then wash the duck clavicle with cooking wine and water, then take it out and put it in boiling water. Boil for about three minutes, clean and set aside.
Second, the spice package.
6 grams of Amomum tsaoko, 0/0g of cinnamon/kloc, 0/0g of anise/kloc, 0/2g of angelica dahurica/kloc, 0/0g of white button/kloc, 8g of fennel, 8g of licorice, 7g of nutmeg, 5g of clove, 4g of rapeseed, 5g of vanilla, 5g of kaempferia rhizome and geranium.
Rinse the above seasoning with clear water, put it into seasoning bag, and then put it into boiling water. After boiling for three minutes, take out cold water, rinse and set aside.
Third, boil soup.
Preparation materials: chicken rack 4 kg, pig bone 1.5 kg, water 20 kg. Chop all the above materials, boil them in boiling water for three minutes, then blanch them to remove the blood from the materials.
Boiling: put 20kg of water into the pot and add the newly processed ingredients. When the fire boils and simmers for 4 hours, you can see that the soup will gradually turn milky white. Then we filter out the residue and the rest is the best old soup. About 20kg of water can make 15kg of soup stock. Please pay attention to the small fire when cooking the soup stock, and don't be impatient. Soup cooked on a small fire is more delicious.
Fourth, stir-fry sugar color
200g rock sugar, water100g.
The method is as follows: break the rock sugar, put a little oil in the pot, add the rock sugar, and stir-fry slowly with low fire until the sugar turns from white to yellow. When the sugar oil turns yellow and bubbles, continue to stir-fry from the fire, and then get angry. When the sugar oil turns from yellow to dark brown, heat a little water, and then stir-fry with low fire until the paste smell is removed, which is the color of the sugar.
Here are two knowledge points, please pay attention.
A- oil temperature
There must not be too much fried sugar oil. If there is too much grease, it will adhere to the surface of sugar solution, which is not conducive to observing its color. Here is a practical way to distinguish. Stir counterclockwise in the pot with a spoon, which is different from the conventional clockwise, but the melting effect is particularly good, and it is easier to observe the change of sugar solution.
B- foaming pouring time
This is one of the difficulties in frying sugar. As long as you master the foaming and pouring time skillfully, you can solve this problem well. Don't get soaked and then fall down to make it thin before entering the water. This will make you old and bitter. This foaming time is fleeting. Only with more practice can you master it firmly!
Five, brine modulation (special for spicy duck)
Seasoning: chicken powder 100g, monosodium glutamate 80g, salt 200g, soybean oil 300g, maltose 50g, sweet noodle sauce 20g, bean paste 25g, ginger slices 40g, seasoning package 1, pepper 80g, dried pepper 150g, and sugar color 1.
1, take 1 5kg stock, put it in a pot, add spice packets, ginger slices and soybean oil, add the remaining seasoning,1serving of sugar, pepper and dried pepper, turn off the fire for 30 minutes, remove all the materials, filter off the residue in the brine, and then.
Here are some knowledge points for your memory.
I just need to leave 12 hours when I do this for the first time, and I won't need it in the future. The brine behind is insufficient, less than 15 kg. Just add the broth and season. These are all the same.
Tips:
1. Duck meat itself has a certain fishy smell, and the most important way to remove the fishy smell is to remove the blood from duck meat, which is a basic work that should be paid attention to when cooking poultry.
2. If you want to change the taste, you can choose to add white wine or red wine to the beer, so that the taste level will be fuller and you can boldly try different ways.