1, stirring rod.
2. Bamboo baskets (or plastic baskets).
3, colander (big eyes, thin).
4, chopping block, kitchen knife.
5. Stainless steel barrel (basin) with a diameter of 45cm.
6, clip.
7. Oven or oven (the oven is a circular hanging oven, the oven is a square electric oven, and gas or coal can also be used).
8. Honeycomb coal stoves (energy-saving, gas stoves, natural gas stoves or electric stoves are also acceptable).
List of condiments in Zhou Heiya (see below for details):
1, seasoning:
Salad oil, rock sugar, white sugar, edible iodized salt, Fujian pepper, high-quality pepper, monosodium glutamate, chicken essence, Haitian soy sauce (for pickling and color matching), Haitian soy sauce (for halogen seasoning), rock sugar, white wine and God of Wealth oyster sauce.
Seafood sauce, ribs sauce, caramel pigment.
2, spices:
Zanthoxylum bungeanum 1 kg, Zanthoxylum bungeanum 250g, Illicium verum 30g, Angelica dahurica 30g, Amomum villosum 30g, Amomum tsaoko 25g, Areca catechu 20g, Fragrant Fruit15g, Cinnamomum cassia 28g, Amomum cardamom, Alpinia officinarum 20g, Nutmeg and Glycyrrhiza uralensis 18.
G, Amomum villosum 22 g, clove 16 g.
Zhou Heiya's manufacturing process has five steps:
Zhou Heiya's manufacturing method steps 1, bleaching.
Wash duck neck, duck feet and other raw materials for many times (soak in cold water for about 40 minutes in summer, change water for more than 3 times, soak out the blood inside, put it in a basket to drain the water, and soak in warm water in winter 1 hour or more). Thawing duck intestines
Then put it into a dense basket, knead it with salt alone and rinse it with water.
The second step of Zhou Heiya's production method is pickling.
Add all the raw materials into salt and soy sauce, mix well and marinate for 12 hours or more. The purpose of pickling is to make it taste basically, remove the fishy smell, make the meat firm and hard, and improve the taste (the proportion of duck meat products per kilogram is
8 grams of salt and soy sauce). You can also put a little ginger and onion in the pickling process.
The third step of Zhou Heiya's making method is baking.
Bake the pickled products. At present, the baking is to dehydrate the raw materials to make the meat firm and dry.
The fourth step of Zhou Heiya production method, halogen.
In a large pot (barrel) with a diameter of 45cm, put 2/3 water, add 1 kg pepper and 250g pepper, then add 30g star anise, 30g angelica dahurica and 30g cardamom, 25g tsaoko, 20g areca nut,15g fragrant fruit and cinnamon.
28 grams of peel, 20 grams of cardamom and galangal, 0/8 grams of nutmeg, licorice, 22 grams of Amomum villosum and 0/6 grams of clove. Cover the pot and cook over high fire for 2-3 hours to reduce the water content in the pot 1/3 (the process of cooking soup)
In the meantime, don't always open the lid, or the fragrance will evaporate easily. Add 750g of salt, 500g of monosodium glutamate, 65438 kg of salad oil and 65438 kg of rock sugar (it can be adjusted appropriately, and some places don't like sweets, so it can be reduced appropriately.
Sweet), sugar 400g, chicken essence 250g, soy sauce 50g.
The fifth step of Zhou Heiya's production method, soaking.
After the soup is made, according to the processing time of the product, add the duck series raw materials and cook them on high fire (8 g of white wine, 0/8 g of salt, 0/0 g of monosodium glutamate 1 0 g of chicken powder and crystal sugar are added to each/0 kg of duck series raw materials).
g)。 After cooking, turn off the heat and stew for 3 minutes (pepper and pepper are usually changed every 2-3 times). Cooking time may be different according to the texture and origin of raw materials, subject to the actual situation.
Remove the processed raw materials from the stock and let them cool. Soak in the cooled broth for more than 30 minutes (add 10g of Caishen oyster sauce, seafood sauce, ribs sauce and 5g of caramel pigment per kg of broth).
Take it out.
Matters needing attention in Zhou Heiya production method:
1, the effect of using the soup stock is that the longer the time, the more aftertaste and the stronger the fragrance.
2. If the quality of spices purchased is not good, or they are put too much, it is easy to suffer.
3, too many peppers, easy to get bitter.
4. the old soup is used for a long time, and it is easy to stick to the pot when the soup is thick. You can precipitate overnight, take out the top 2/3, pour out the bottom 1/3, and add water to taste.
5, raw materials need to be cleaned every time, otherwise the product will have a fishy smell.
6. Products produced in the first few times,