Hunan soy sauce plate duck to Changde most authentic, Changde soy sauce plate duck and Tai Tianhe soy sauce plate duck is the most authentic.
Sauce plate duck is based on duck, sauce, through the killing of duck, hair, rubbing salt, salted, re-cured, and finally with the grain grass fire, sprinkle chaff shells, to be the first burning smoke dissipated, the duck repeatedly smoked until the golden brown is a gourmet food.
Sauce plate duck finished color deep red, crispy skin and meat, rich sauce, taste long, with blood, gas, spleen, stomach, beauty effect, is popular in the north and south of the Yangtze River, a traditional flavor of the famous food.
Practice:
Select duck: the raw material of the duck, the better the duck is fat, and the better to not lay eggs and not change hair.
Curing:
1. Kill the duck hair, remove internal organs, slaughter the wing tip, duck feet, from the breast cut open and wash, and then lifting drip dry water.
2. Rub salt. The refined salt in the pan fried dry, and add 0.125% of fennel, fried until the water evaporates, remove and grind fine. Subsequently weigh the duck and use 6.25% of its weight in dry salt. 3/4 of the salt was loaded through the neck incision and rubbed repeatedly to ensure that the salt adhered evenly to all parts of the abdominal cavity. The rest of the salt should be rubbed outside the body, mainly on the pectoral muscles, calf muscles and mouth. After rubbing the salt in order to yard in the tank, after 12 hours of salting, remove, lift the hind wings, open the anus, so that all the brine in the cavity outflow, which is called buckle brine. Then stacked in the tank, after about 8 hours for the second buckle brine.
3. Re-curing. After the second buckle brine, the pepper, five spice powder, fire nitrite (pinacolite), sugar mixed evenly, smeared on the duck, meat thick more smear. Nanjing flavor should be smeared with sweet noodle sauce, Hunan flavor plus chili powder, and then placed in the cylinder Philippine impregnated ten hours, turning once in the middle, if the duck is large, marinated for a longer period of time.
4. Duck out of the tank after lifting the drip dry brine, with hot gauze to dry the duck body inside, and then two gabions into a cross-shaped support in the duck belly, pressed into the plate, drying water.
5. Use the grain grass to lead the fire, sprinkle chaff shells, to be the first burning green smoke dispersed, the duck repeatedly smoked to the golden brown that is.