Generally, it is better to make sauced duck in1February. In fact, sauced duck is very easy to cook. Choose a good fat duck, dry it in the shade for one day after exposure, and filter out excessive water. Generally speaking, ducks should be flat, similar to salted ducks in Nanjing. Behind it is the brine in the porcelain jar and the brine soaked in the old osmanthus soy sauce. Some of the sauced duck products are yellow, some are thick black and some are latosolic red. Then dry in the sun.
Introduction of sauce duck:
Hangzhou sauced duck is one of the specialties of Hangzhou. It is made of fat ducks that were farmed in those years and carefully pickled before sauce. Its preparation method is simple, and it is a common dish in cold dishes. The taste of Hangzhou sauced duck belongs to pickles. The duck is salted first, then sauced. It is a famous dish with traditional flavor in Hangzhou. It is reddish in color, fragrant and oily, salty and fresh.