Hangzhou Sauce Duck is a Han-style delicacy commonly eaten by people in Hangzhou, Zhejiang. Hangzhou Sauce Duck is made from mature ducks raised in that year as raw materials. Hangzhou Sauce Duck has been specially marinated. Its meat is red in color, aromatic and oily, and full of aftertaste. It can be used as a home-cooked dish on people's tables or as a delicacy to accompany wine.

How to cook Hangzhou Sauce Duck with unique aromatic and oily flavor

How to make Hangzhou Sauce Duck? What is the cooking method of Hangzhou Sauce Duck? Hangzhou Sauce Duck is a Zhejiang cuisine As a traditional Han-style dish, duck is an excellent delicacy on the table and an excellent food for people to supplement. The nutritional value of duck meat is similar to that of chicken. However, according to traditional Chinese medicine, most of the food ducks eat is aquatic, so its meat is sweet and cold in nature. It enters the lung, stomach and kidney meridian, and has the functions of nourishing, nourishing the stomach, tonifying the kidneys, removing tuberculosis, bone steaming, edema, and relieving dysentery. , relieving cough and reducing phlegm.

The fatty acids in Hangzhou Sauce Duck have a low melting point and are easy to digest and absorb. It is rich in vitamins. Duck meat is suitable for people with heat in the body, weak constitution, loss of appetite, fever, dry stool and edema. It is more beneficial for people to eat it. Hangzhou Sauce Duck is purple-red in color, fresh, fragrant, fat, tender, salty and sweet. So what are the specific steps for making Hangzhou Sauce Duck? Let’s find out together.

Hangzhou Sauce Duck

Ingredients: one fat duck (about 2500 grams), 50 grams of refined salt, 15 grams of white wine, 10 grams of white sugar, 1500 grams of light soy sauce, fire 0.25g of saltpeter, 5g of green onions and 5g of ginger.

Method:

1. Slaughter the duck, wash it, cut off the duck's paws, and hook the duck's nostrils with a small iron hook. Hang in a ventilated place to dry. Mix the refined salt and saltpeter evenly, rub the outside of the duck evenly, place it in the jar, cover it with a bamboo grate, and compact it with large stones.

2. After marinating for 36 hours at 0℃, turn the duck over, marinate for another 36 hours before taking it out of the tank, and pour out all the brine in the belly. Put the pickled duck into the jar, add soy sauce to submerge it, put bamboo counters on it, and compact it with big stones.

3. After 48 hours at a temperature of about 0℃, turn the duck over and soak it for another 48 hours before taking it out of the tank. Then drizzle the duck with soy sauce brine until it turns dark red, take it out and drain it, and dry it in the sun for two or three days.

4. Place the sauced duck on a large plate, pour the Shaoxing wine on the duck, add sugar, green onions and ginger cubes, put it in a steamer and steam it over high heat until there are fine cracks on the duck wings. When cooked, pour out the brine in the abdomen, cool and cut into pieces and serve.

Hangzhou Sauce Duck has the effects of nourishing yin and clearing heat, replenishing blood and promoting water circulation, nourishing the stomach and promoting body fluids, and relieving cough and self-consciousness. The duck meat in Hangzhou Sauce Duck is very suitable for people who have heat or internal heat in the body. Hangzhou Sauce Duck is more suitable for people with weak constitution and dry stool. Hangzhou Sauce Duck is made from naturally raised duck meat in the Hangzhou area. It is fresh and tender, rich in nutrients, and has many benefits for the human body.