Duck meat, small onions, ginger, sugar, yellow wine, soy sauce, salt

Making process

1. Slaughter the duck, wash and chop out the duck palms with a small iron hook hook the duck nostrils. Hang in a ventilated place to dry.

2. will be fine salt, fire nitrate mix, the duck body outside the uniform rubbed all over, placed in the tank, above the bamboo grates cover, large stone compaction. In the 0 ℃ temperature marinade 36 hours, the duck turned over, and then marinated for 36 hours can be out of the tank, pour the belly of the brine.

3. compound the pickled duck into the tank, add soy sauce submerged, put on the bamboo calculator, compacted with a large stone. After 48 hours at about 0 ℃, turn the duck over and dip it for another 48 hours out of the tank.

4. Then the duck with soy sauce brine dripping to dark red when fished out and drained, two or three days in the sun. Sauce duck on a large plate, the Shaoxing wine poured on the duck, put on the sugar, scallion, ginger, on the steamer with a high-fire steaming to the duck wings on the fine cracks when it is ripe, pour out the belly of the brine, cooled down and cut into pieces on the plate that is.