Hangzhou Duck in Sauce is a kind of Han cuisine often eaten by people in Hangzhou, Zhejiang Province. Hangzhou Duck in Sauce is made from mature ducks raised in the same year as raw materials. Hangzhou duck in sauce is specially marinated, the meat color is jujube red, fragrant and oily, rich in flavor, can be used as a common dish on people's dinner table, and can also be used as a good food with wine.
How to cook Hangzhou duck with soy sauce
How to cook Hangzhou duck with soy sauce? How to cook Hangzhou duck with sauce? Hangzhou sauce duck is a traditional Han Chinese flavor dishes of Zhejiang cuisine, duck is for the table of superior dishes, but also people into the excellent food. The nutritional value of duck meat is similar to that of chicken. But in the view of Chinese medicine, ducks eat food for aquatic organisms, so its meat sweet, cold, into the lungs, stomach and kidney meridian, nourishing, nourishing the stomach, tonifying the kidneys, in addition to the consumption of hot bones, eliminating oedema, stopping dysentery, cough and phlegm and other effects.
Hangzhou sauce duck in the fatty acid melting point is low, it is easy to digest and absorb, which is rich in vitamins, where there is heat in the body of the people suitable for eating duck, weak, loss of appetite, fever, dry stools and edema of the people to eat it more beneficial. Hangzhou sauce duck color purple red, fresh, fragrant, fat, tender, salty and sweet to taste. So what are the specific production steps of Hangzhou duck sauce? We'll take a look at it.
Hangzhou sauce duck
Preparation ingredients: a fat duck (about 2500 grams), 50 grams of refined salt, 15 grams of white wine, 10 grams of sugar, 1500 grams of light soy sauce, 0.25 grams of fire nitrate, 5 grams of green onion, 5 grams of ginger.
Practice:
1, the duck slaughtered, washed and chopped out of the duck palm with a small iron hook hooked duck nostrils. Hang in a ventilated place to dry. Will 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.
2, in the 0 ℃ temperature of the marinade for 36 hours, the duck will turn over, and then pickled for 36 hours out of the tank, pouring the belly of the brine. Repeat the pickled duck into the tank, add soy sauce submerged, put on the bamboo calculator, with a large stone compaction.
3, 48 hours at about 0 ℃, the duck turned over, and then soaked for 48 hours out of the tank. Then the duck with soy sauce brine drenched to dark red when fished out and drained, in the sun for two or three days.
4, the 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 have a fine crack that is ripe, pouring out the belly of the marinade, cooled down and cut into pieces to serve on the plate that is complete.
Hangzhou sauce duck has nourishing yin and clearing heat, blood line water, nourish the stomach, the effect of the cough from the shock, Hangzhou sauce duck in the duck is very suitable for the body has heat, fire people to eat. Duck in Hangzhou sauce is more suitable for people who are weak and have dry stools. Hangzhou duck with sauce is made from the natural rearing of duck meat in Hangzhou, tender flavor, rich in nutrients, and has a lot of benefits for the human body.