Zhou Heiya is a kind of duck made of special spices. Its belt is spicy, spicy with hemp, hemp with fragrance, and its fragrance is bone-deep, which often makes people salivate and forget to eat it. Here's how the spices in Zhou Heiya are made.

1. Zhou Heiya formula

1. Seasoning:

Edible iodized salt, rock sugar, white sugar, pepper, king pepper, high-quality pepper, monosodium glutamate, chicken essence, Haitian soy sauce (used for pickling and color matching) and Haitian soy sauce (used for marinating and seasoning), crystal sugar, white wine, Caishen oyster sauce and seafood sauce, ribs sauce caramel pigment

2. Flavoring:

Chili, Pepper (preferably seedless), star anise, angelica dahurica, cardamom, Amomum tsao-ko, betel nut, cinnamon, cardamom and galangal, and appropriate amounts of nutmeg, licorice root, Amomum villosum and clove

3. Ingredients of the marinated soup:

duck neck Chili powder (two tablespoons), pepper powder (two tablespoons), Pixian bean paste, star anise and Amomum tsao-ko Soup stock of oyster sauce, salt, sugar, corn oil, ginger slices and garlic slices

II. Method of making Zhou Heiya

Production process of Zhou Heiya: marinate and bake marinated marinades

1

Bleach

Wash duck neck, duck feet and other raw materials for many times (soak in cold water for about 4 minutes in summer, change it with clean water for more than 3 times, and soak out the blood inside. After the duck intestines are thawed, put them into a dense basket, knead them with salt alone, rinse them with clear water

2

Marinate them

Add all the raw materials in salt and soy sauce, mix them evenly and marinate them for more than 12 hours. During the pickling process, you can also put a little ginger and onion

3

to bake

the pickled products. Dehydrate the raw materials to make the meat firm and dry

4

Halogen

In a large pot (barrel) with a diameter of 45cm, put in 2/3 of water, add pepper and pepper, and then add star anise, angelica dahurica, Amomum cardamom, Amomum tsao-ko, betel nut, fragrant fruit, cinnamon, cardamom, galangal, nutmeg, licorice, etc. Cover the pot and cook for 2-3 hours with high fire. In the process of cooking soup, don't always uncover the pot cover, otherwise the fragrance will easily evaporate. Add salt, monosodium glutamate, salad oil, rock sugar, white sugar, chicken essence and soy sauce. Not liking sweets can reduce the amount of sugar.

5

Soak

After the soup is prepared, according to the processing time of the product, add duck series raw materials and cook them with high fire (for every kilogram of duck series raw materials, add 8 grams of white wine, 18 grams of salt, 1 grams of monosodium glutamate, chicken powder and crystal sugar). After cooking, turn off the fire and stew for 3 minutes (Chili and pepper are usually replaced once every 2-3 times). The cooking time may be different according to the texture and origin of raw materials, which is subject to the actual situation. Remove the processed raw materials from the soup stock and cool them. Put it into the cooled soup stock, soak it in cold water for more than 3 minutes (1 grams of God of Wealth oyster sauce, 1 grams of seafood sauce and ribs sauce, and 5 grams of caramel pigment are added to each kilogram of soup stock), and then take it out.

3. The spice formula

1, star anise 5g, pepper 2g, fragrant leaves 3g, dried tangerine peel 25g, Amomum tsaoko 3g, clove 1g, licorice 15g, Siraitia grosvenorii 3, galangal 25g, cardamom 25g, nutmeg 25g

2, onion 2g and ginger 3g. 25g of dried shredded chili

3, 1g of rock sugar, 5g of white soy sauce, 15g of fish sauce, 15g of Shanxi aged vinegar, 2g of Lee Kum Kee soy sauce, 25g of osmanthus juice, 3g of Kikkoman soy sauce, 5g of carved wine, 15g of rose wine, 1g of straw mushroom soy sauce and 4g of refined salt. Pack half of all the raw materials in the material B into the material bag (all dried chili shreds) for later use

2. Add 5kg of water to the soup barrel, put the material D on high fire for 3 minutes, and turn it to low heat. When there is 1/3 of the soup in the soup barrel, take out all the raw materials, filter the soup with a fine sieve, and salvage the soup oil for later use

3. Put the salad oil into a wok and heat it to 3%.