Main ingredients: a fat duck (weighing about 2500 grams). 50 grams of refined salt, 15 grams of white wine, 10 grams of sugar, 1500 grams of light-colored soy sauce, 0.25 grams of fire nitrate, 5 grams of green onion, 5 grams of ginger.
Hangzhou sauce duck characteristics:
Meat color jujube red, fragrant oil, rich aftertaste. Teach you how to do Hangzhou sauce duck, how to do Hangzhou sauce duck is delicious will be slaughtered, washed and chopped out of the duck palm with a small iron hook hook duck nostrils. Hang it in a ventilated place to dry. Will fine salt, fire nitrate mix, the duck body outside the uniform rub all over, placed in the tank, above the bamboo grates cover, large stone compaction. In the 0 ℃ temperature pickling 36 hours, the duck turned over, and then pickled for 36 hours can be out of the tank, pouring out the belly of the brine. Repeat the pickled duck into the tank, add soy sauce submerged, put on the bamboo calculator, compacted with a large stone. In the temperature of about 0 ℃ for 48 hours, 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. 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 when it is ripe, pour out the belly of the marinade, cooled down and cut into pieces on the plate that is.