Stir-fried duck is a famous dish in Jiangsu and Zhejiang provinces of China, which belongs to Zhejiang cuisine and is popular in Zhejiang, Shanghai and southern Jiangsu. Named for its yellow and black color, it is fresh and fragrant, crisp and tender, and also has the effects of clearing away heat and toxic materials, nourishing yin and reducing fire, stopping dysentery and nourishing.
Hangzhou Jiangya
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.
Jiangxi spiced Jiang duck
In addition, there is a kind of spiced sauced duck in Jiangxi. Spiced sauced duck is a famous dish with good color and flavor, belonging to Jiangxi cuisine. This dish is golden red in color, crisp and fragrant in skin, fresh and rotten in meat and rich in sauce flavor. This is a delicious food with wine. The salted duck contains 45% water, 26% protein, 0/9.3% fat, 4.5% carbohydrate and 5.7% minerals. Has the effects of benefiting the spleen and stomach and relieving fatigue. Suitable for eating less stupid, fat and thin.
Second, the most authentic way to sauce duck
Practice of Hangzhou sauce duck
Materials: striped duck (1, about 1500g), scallion (20g), ginger slices (20g), cinnamon (20g), fennel (13g), red rice (8g), yellow wine, crystal sugar (13g).
Exercise:
1. Slay ducks on an empty stomach. After washing, cut open the anus to dig out the internal organs, take out the trachea and esophagus, cut off the duck's paw after washing, hook the nostril with a small iron hook, soak it in soy sauce and hang it in a ventilated place to dry.
2. Mix the refined salt and mirabilite evenly and rub them on the duck's body, then put 5g ingredients into the duck's beak and slaughter mouth, screw the duck's head to the chest and put it under the right armpit, put it into a jar, put it on a bamboo frame, compact it with a big stone, marinate it at a temperature of about 0 degrees for 12 hours, then take it out of the jar and pour out the brine in the abdomen.
3. Put the duck in a jar, soak it in soy sauce, then put it on a bamboo frame, compact it with a big stone, soak it at about 0 degrees for 24 hours, and then take it out of the jar and soak it for 24 hours. Then put a thin hemp rope in the duck's nostril, tie the knots at both ends, and then bend a bamboo 50 cm long into an arc, extend it into the stomach from the incision in the abdomen, and open the duck's cavity to both sides. Then add 50% water to the marinated soy sauce, boil it in a pot, skim off the floating foam, put the duck in, pour the brine on the duck with a spoon, drain it until the duck turns red, and dry it in the sun for two to three days.
4. Before eating, put the duck into a big plate (without water), sprinkle with Shaoxing wine, sprinkle with white sugar, onion and ginger, steam it in a cage with high fire until there are fine cracks on the duck wings, pour in the brine in the belly, cool and cut into pieces.
Tips for making sauced duck
1, ducks had better be tender and easy to cook.
2. Wash the duck's blood with boiling water, and rub the inner wall of the duck's abdomen with salt 15g to make it tasty.
3. It is best to wrap the spices with tea or gauze to avoid scattering all over the floor.
4. When the duck is in the pot, turn it into a small fire, not a big one. One is to cook the duck, and the other is to keep the duck skin intact. When the duck is cooked, the soup will drown it. If you are not satisfied, you can add boiling water, often turn the duck over and pour the soup on it until it is cooked and tasty. Don't leave when collecting juice, shake the pan from time to time to prevent it from sticking. Don't throw out the remaining soup. You'd better chop up the duck and pour it on it.
5. After the duck is fished out, it is cooled and then cut to keep the duck shape intact.
6, this dish is generally cold food, like to eat hot, you can chop it and heat it in the microwave oven.
The practice of sauced duck
Ingredients: duck1500g, ginger 5g, sweet noodle sauce 5g, dried chili 5g, onion 5g, fennel seed 2g, cinnamon 5g, soy sauce 20g, cooking wine100g, pepper 2g, star anise 5g, lard100g, salt/.
Exercise:
1. Return the duck to slaughter: pour one or two glasses of wine before slaughter, cut off the hairs that are easy to heal, cut off from the back of the tail, take out the internal organs and wash them, cut off the mouth and feet, and marinate them with refined salt, soy sauce and cooking wine 10 minute.
2. Preparation of ingredients: Use clean gauze to wrap anise, cinnamon, dried tangerine peel, fennel seeds, pepper and other spices into sachets for later use.
3. Fried duck: stir-fry the wok on a big fire. When the lard is cooked to 70% maturity, fry the duck in the pot until golden brown, and drain the oil.
4. Stewed duck: Leave a little oil in the original pot and get angry. Stir-fry the sweet noodle sauce in the pan, scoop in a proper amount of water, add sachet, ginger, onion, dried red pepper, cooking wine and duck, season with medium heat, and then take out the duck.
5. Dish: Take a waist dish, put the neck bone at the bottom, then cut the duck into pieces with a length of 3.6 cm and a width of 1.8 cm, arrange them in a pattern, and pour sesame oil on them.
Tips for making sauced duck
1. When the duck is slaughtered, it should be cut from the back of the tail and the nails and feet should be cut off.
2, duck fried color.
3. Due to the frying process, it is necessary to prepare1000g cooked lard.
4, simmer for 2 to 3 hours, and put a grate at the bottom of the pot.