Halogen process

1, simmering soup: stainless steel bucket into the water 30 pounds, down into the tube bone (or chicken and duck bones) 20 pounds simmering 4 hours, simmering until the meat and bone detachment, meat, crispy, fish out the bones, add 5 pounds of cooking oil, 600 grams of dried chili peppers, peppercorns 500 grams of halogenated duck 200 grams of spices, boiled to a fire to simmer for another 4 hours, and then add the mixed sugar 500 grams of small fire! Simmer well into the base soup.

2, to the base soup seasoning: the base soup boil, add 1 kg of dried chili peppers, 800 grams of dried peppercorns, 750 grams of soy sauce, Lee Kum Kee oyster sauce 1 kg, 500 grams of Lee Kum Kee seafood sauce, 250 grams of marinated duck sauce, Sichuan sweet sauce 700 grams of sugar 200 grams of sugar color, double caramel coloring 50 grams of chicken powder 50 grams of monosodium glutamate 300 grams of beer 500 grams of ginger and green onions, boil and then turn to 90 degrees. Wen heat, keep the temperature at about 90 degrees simmering for 4 hours.

Luowei narrator

1, mixed sugar that is, white sugar, rock sugar, honey according to the ratio of 5:2:0,6 mixed to join. This ratio can be adjusted according to the taste of local diners, if the local people do not like to eat sweet, you can reduce the amount of white sugar, increase the amount of maltose, because maltose sweetness is not high, mainly play the effect of color.

2, in the simmering soup into the dried chili peppers, peppercorns is in order to make the soup with the original spicy flavor, similar to the soup of the base flavor, and in the seasoning again into the dried chili peppers and peppercorns should be more than the amount of base flavor, in order to give the raw materials to raise the degree of spiciness and numbness.

3, seasoned with a little sugar color, in addition to play an auxiliary role in raising the color, the main role of the flavor, because the sugar color has a kind of light burnt taste, which is the black duck flavor needed.

4, this process must be used in the fire, the water waves can never top the oil layer, otherwise the flavor overflow, it is difficult to ensure the flavor of the finished duck, this is very important.

5, simmering with the fire there is an advantage, the water temperature of about 90 degrees, the upper oil temperature of about 80-90 degrees, and chili peppers and peppercorns floating in the oil layer, is equal to the low oil temperature and slow immersion frying for such a long time, chili peppers in the capsaicin, peppercorns in the linen and the flavor of the herbs can be fully immersed in oil out of the soup and the soup underneath the fusion, and then through the brine into the duck. So the spicy flavor of the black duck comes mainly from the peppercorns and chili peppers, rather than the Jingwu duck neck, whose spiciness comes mainly from the pepper extract and chili pepper extract, but it can also be put less as a supplement.

6, here double caramel pigment is a kind of food coloring, is to make the black duck coloring of the main substances, do the old soya sauce should be added to this pigment.

3, brining.

Surface bubbling immediately turn off the fire

Roasted duck into the simmering soup (at this time the temperature of the soup is 90 degrees), under the amount of ethyl maltol, burn about 7-8 minutes, at this time you can see small bubbles seeping out of the surface of the oil, which is the temperature of the soup reaches more than 90 degrees, 100 degrees or less, you have to immediately turn off the fire.

Luowei narrator

Ethyl maltol is best dissolved in boiling water before use, using a ratio of 0.3%. , i.e. 1000 grams of duck into 0.3 grams of maltol.

4 Soaking.

Soak 8 hours brine 10 minutes

Turn off the heat and put the duck in the brine broth to soak, generally soak for 5 hours in summer, soak for 8 hours in winter, soak the duck, soak the duck brine broth boiled, and then into the duck brine on medium heat for 10 minutes to fish out that becomes.

Luowei narrator

Duck soaked for a long time, it will inhale a lot of oil and flavor juice, if eaten directly, not only the texture of greasy, soft, and skin wrinkled, bad appearance, so to open the pot to brine a little more, the duck contraction of heat, excess juice from the duck body within the precipitation of the duck, the duck meat hair Chai, starting fragrance, skin glossy, glossy. Note that the brine should first be fished out of the duck, brine broth boiled and then into the duck, if the duck is placed inside the direct boiling, in the process of continuous heating, the duck meat is burned soft and burned rotten.

Recycling of brine soup

In the next brine duck, because most of the aroma of the seasoning in the brine soup has been absorbed by the first batch of ducks, so to the brine soup to supplement the seasoning. The method is: after fishing the first batch of ducks, chili peppers and peppercorns to stay in the soup, the medicine package to fish out and save, to be the next brine, and then into the medicine package with the brine. To 12 raw ducks (each 2, 6 pounds), for example, the next brine soup should be supplemented with dried chili pepper section 200 grams, pepper 00 grams, spices (i.e., the above introduction of duck spices) 30 grams, 50 grams of monosodium glutamate, 350 grams of sugar, 200 grams of sweet sauce, WenHuoJi 2 hours, pay attention to not more than 90 degrees, and then brine the second batch of ducks. Old soup within the chili and pepper every brine 3 batches of duck for a change, spice package can be repeated 6-7 times.