Tear the greedy duck by hand and fry it in a pressure frying pan. The duck's crisp meat and tender bones are delicious for miles. The key technology of making gluttonous duck lies in the blending and curing of spice water, but duck skin is easy to oxidize and turn black during cooking, so it should be processed quantitatively according to its own sales. As long as you master the pickling and frying technology of Chanzui duck, match the proportion well and pay attention to the operation essentials, you can succeed.

Raw materials:

10 frozen fresh duck (about 1 1 kg).

Seasoning:

20kg of perfume water, 45g of flavoring agent, carved wine 100g, a little white wine and salt.

Formula of perfume:

Ducks need to be marinated with spice water before frying, taking 20 kilograms of clear water as an example. Pour water into the brine, and add seasoning package (60g of star anise, 50g of pepper, 50g of angelica dahurica, 50g of cardamom, 50g of fennel, 50g of fragrant leaves, 50g of dried chilli,15g of licorice and 65438g of clove, 45g of kaempferia kaempferia, 40g of nutmeg and Alpinia katsumadai, 35g of dried tangerine peel, 25g of radix aucklandiae, 75.

When the halogen barrel is lit, boil the water and stew for 2 hours. Then, add 1 kg salt, 350g monosodium glutamate and 350g sugar, stir well, let it cool, and then pour in a bottle of yellow rice wine. These perfume water can be reused for 3-4 times.

Proportion of flavoring agent:

Jiaoethyl maltol 10g, I+G powder 10g, Tenebrio molitor 5g, duck lean meat powder 5g, duck sesame oil 10g.

Production method:

(1) material selection:

Choose frozen fresh duck and eviscerated duck (Liuhe brand frozen duck or Hong Xin frozen duck), let them thaw naturally, and then soak them in clear water for 8 hours. When soaking, add a little salt (5 kg water, 30 g salt). Salt has strong permeability, which can fully suck out duck blood, then wash it twice with warm water to remove blood stains and fishy smell, and drain it for later use.

(2) curing:

Ducks need to be marinated in spiced water before frying. Put the soaked duck in spice water 12 hours (spice water can be reused for 3-4 times). Then take out the soaked 10 ducks (about 1 1 kg), control the water content, put them into a large pot, add 45g of flavoring agent and 0/00g of Carved Wine/kloc-0 in turn, stir the ducks, and marinate them evenly, then add a little white wine and marinate for one hour.

(3) electric pressure cooker frying:

The electric pressure cooker should be filled with duck oil to drown the ducks. Turn on the electrical switch. When the oil temperature rises to 100℃, first put the duck head on the edge of the strainer in the pot, put the duck body in the oil, and then put the duck head close to the body. This is mainly to facilitate the duck to fish out. Cover the pressure cooker, fry for 10 minutes, turn off the fire, deflate, open the lid, and then take out the ducks one by one with a stainless steel colander and put them on the plate.

Key operation points:

1. Ducks must be soaked in light salt water until their bodies turn white, and then washed with water to remove blood stains to ensure that the perfume water is clean.

2. Because the duck is directly fried, it must be soaked with spices until it tastes delicious, and the seasoning should be added when it is about to be marinated, otherwise the marinated time will be too long and the flavor will be lost. When frying, pay attention to the order in which the ducks are placed. Put the duck body first and then the duck head to facilitate cooking.

3. Duck is fried with duck (duck oil dripped during roast duck, of course, salad oil can be used at first. When fried in a pressure cooker, the oil generally does not turn black, and this oil can be used repeatedly. If it is left for a long time, the color will turn brown. It is best to sell it out on the same day.