15 kg of water (medicinal materials)

Fennel 20g star anise (star anise) 80g pepper 15g dried tangerine peel 10g licorice 30g clove 10g Amomum villosum 5g angelica dahurica 5g cardamom 5g cinnamon 10g cinnamon 10g fragrant leaves 2g galangal 10g shahong 10g.

condiment

Shaoxing Carved Flowers 2 bottles of honey 120g (maltose can be put), salt 0,8-1 kg (more in summer, less in winter), monosodium glutamate1kg, chicken essence 0,5 kg of sesame oil (sesame oil), fresh ginger, garlic, mushrooms, green onions 50g, a little rock sugar, and sugar in some places.

(Add 2-3 bottles of beer to the beer duck, or spray beer on the duck several times when roasting)

Manufacturing steps;

1; Raw materials (frozen Huaying duck and cherry duckling, weighing 2-3 kg) are washed repeatedly and completely thawed.

2; To cook soup, first put the medicine bag in water for half an hour, then boil until the water boils and add the above seasoning. The medicine bag can be boiled several times and discarded when it smells tasteless. )

3; Soak, the soup should be completely cooled, and the duck soup should be soaked for 3-4 hours. If the temperature is too high in summer, it can be kept warm in an ice bag to prevent deterioration. )

4; Epithelial color (roast duck should be epithelial color, fried duck should be directly fried) (calculated by 5 kg of clear water) 2 kg of maltose or honey, 0.5 kg of Zhejiang vinegar 65438+0.5 kg of Shaoxing wine, add maltose after boiling water, melt Shaoxing wine and Zhejiang vinegar, blanch the duck repeatedly with boiling water to remove the oil on the epidermis, and then soak it in epithelial water for many times (the epithelial water should be boiled).

5; Air drying; The lecherous ducks on the table should be hung up and dried with an electric fan.

Baking step

Roast duck; First, preheat the oven. When the temperature rises to about 150 degrees, hang the duck and roast it. The roasting temperature is about 200-220 degrees and the time is 40-50 minutes (depending on the size of the duck). Pay attention to the color change of duck skin during baking, and control the time and temperature.

Fried duck; Put oil in the pot until the oil boils, and put the duck in. The temperature is set at 160- 180 degrees, 12- 15 minutes.

Ethyl malt powder can be added to the above formula to make the flavor stronger.

Remarks; Dipping sauce

(a catty of boiled water) salt 50g monosodium glutamate 200g sugar 450g (can be increased or decreased according to local tastes) soy sauce 50g soy sauce 50g spiced powder 50g fresh spicy powder 100g hot sauce 3/ 1 50g bottle of sesame oil, boil with boiling water, and then add salt, sugar, monosodium glutamate and other ingredients.