Tea oil duck recipe
Raw materials: white duck a about 1250 grams of sugar 10 grams, 20 grams of refined salt, ginger 2 slices, 2 sections of onion, 5 cloves of garlic, 9 grams of monosodium glutamate, tea oil
Spices raw materials: 2500 grams of fennel, 2500 grams of fennel rosella 100 grams of Qianlixian 250 grams of cinnamon, 1000 grams, 2500 grams of licorice 1000 grams, 2500 grams of licorice, 500 grams of pepper, 500 grams of Angelica dahurica, 500 grams of Yamana, 500 grams of ginger, 500 grams of cardamom, 450 grams of cloves, 500 grams of fragrant sand, 250 grams of incense, Chuan Gui Zhi, Duchess, Wellingtonia Wuga Pi, sandalwood, incense, sandalwood, clove secret packet of 15 grams
How to make duck with tea oil
Duck with tea oil practice one
1, the duck slaughtered and washed, from the right wing under the opening to take out the viscera, washed and drained.
2, the beginning of the time we need a thin bamboo tube, and then the end of the knuckle into the body of the duck, and then from the opening just now, will be shaoxing wine and scallions and ginger and raw duck oil and peppercorns, salt and chicken broth to put in, and then look for a leatherette paper, will be the opening of the place blocked up.
3. Tie a fine hemp rope 3 centimeters above the duck's shoulder.
4. Then twist the duck's head parallel to the duck's shoulder and tie the duck's head with the duck's wings together with fine twine.
5, hot pot, pour the right amount of water into the pot, and then the inside of the water boil boil, and then the boiling water will be the body of the duck for the broth, wait until the duck skin taut, it will be fished out, dry for use.
6, the caramel, sugar, shaoxing wine with hot water to dissolve and mix.
7, in the duck body evenly smeared layer of caramelized sugar water, the duck will be hung in a ventilated place to blow dry for 3 hours.
8, pot on the fire, put peanut oil, duck into the pot, until the oil temperature rises to 60% hot (about 150 ℃), warm up 15 minutes from the fire.
9, and then put it on the fire for heating, until the duck skin slowly show jujube red when you can get out of the pot, and then brush a layer of tea seed oil on the top of the duck body, and then put it into the hot frying pan, and then the duck skin deep-fried into a crispy state on the good.
10, then pull out the bamboo joints, remove the twine, leather paper, the duck belly marinade poured into a bowl to be used.
11, food, the first slice of duck skin on the table, and then on the duck breast, with sweet sauce, lotus leaf clip clip food. The rest of the duck legs, bones chopped into pieces, with the duck halogen simmered together into a thick white soup, as soup dishes to eat.
Tea oil duck practice two
1, each making a duck, 25-30 grams of ingredients.
Listed as: marinate 100 ducks on 50 kilograms of water, with four pounds of ground spices, into the barrel and mix well, on the fire, after the fire boiled, turn to a small fire to cook 1.5-2 hours, do not have to cover, cook to the remaining thirty pounds of water off the fire, and then filtered through a fine sand cloth to throw away the waste products.
2, each duck with a small half of garlic, a section of green onion, ginger a piece. Beat, shredded, into the barrel according to the "ingredients for each duck" 20 grams of refined salt, 9 grams of sugar, 10 grams of monosodium glutamate, into the barrel of boiled materials and mix well and standby.
3, the first batch of ducks into the barrel of the knife marinated for 10 minutes into another barrel, according to the batch put, stomach up, and then the rest of the raw materials into the marinade for 10 hours into the taste, halfway through the reverse two or three times, the top of the flip to the bottom to keep the taste consistent.
4, such as summer, marinate the duck in batches for 5 minutes, put it in another bucket, belly up, and then pour the rest of the ingredients into the marinade for 1-2 hours, and then put it into the refrigerator.