There are many ways to make sauced duck. Many famous foods are made from duck meat, such as sauce duck and Beijing roast duck. Sauced duck is one of the famous foods in Hunan, and many people like to eat it. Here are some ways to make sauced duck.

How to make sauced duck 1 Remove the paws, wing tips and buttocks, take out the internal organs and lay them flat as much as possible.

Stir-fry the salt and fennel with low heat until slightly yellow, and then smear them on the ducks.

Dried salted duck can be shaped with two chopping boards, and the top can be pressed in a pressure cooker for more than ten hours. Let it set in the refrigerator in summer.

After the duck is washed and dried, in order not to deform, it can be tied with thread and shaped, and baked in the oven 180 degrees for 40 minutes.

Stir-fry ginger slices, pepper and pepper in a hot pot, add soy sauce, soy sauce, cooking wine, salt and sugar to enhance the flavor, and two spoonfuls of sweet noodle sauce. After listening to beer, add seasonings such as star anise, cinnamon and fragrant leaves, then pour in appropriate amount of boiling water, keep boiling for 10 minutes, then put the duck in the oven, cook for an hour, and then soak it for an hour or two to taste.

The only sad thing is that the duck that was pressed all night was deformed when it was cooked.

Authentic dried salted duck needs air drying, but the recent weather doesn't allow it, so I controlled the water for four or five hours to dehydrate the surface (it can also be air dried in the refrigerator). If it is cooked in winter, it can be air-dried for two or three days.

It's nice to be like this.

The second method of making sauced duck

It's best to take the duck's guts out of its back, clean them and chop off its feet. I told the duck killer to chop off his back, and as a result, people cut off his abdomen with a knife, leaving only a little skin. Later, when washing, the skin was completely broken and became two and a half ducks.

After the duck is completely drained, sprinkle salt evenly inside and outside. The duck I bought this time is very small, and I used about 30 grams of salt. If it is about 5 kilograms, it is recommended to use 40 grams of salt.

Wipe the inside and outside with soy sauce, which is mainly used for coloring, and then wipe it with Jiang Mo to remove the fishy smell. Then sealed in a dense bag and marinated in the refrigerator for 24 hours.

Prepare spices for pickling. The following pictures are from top to bottom and from left to right: The first picture shows the common lo-fi flavors, including pepper, star anise, cinnamon, geranium, pepper and dried tangerine peel.

The small picture is cardamom.

The small picture shows licorice, clove and fennel.

The fourth small picture is the sandman. All small spices are packed in spice boxes.

After the duck is taken out of the refrigerator, the Jiang Mo on it is wiped off, and then it is baked in an oven preheated to 190 degrees for 30 minutes. Ducks can be roasted for about 10 minutes. About 20 minutes in the middle, take it out and brush it with honey once, and then continue baking until the time.

After the roast duck is cooked, boil a pot of water, add the spices, a spoonful of sweet noodle sauce, salt, soy sauce and a small piece of rock sugar in step 4, and cook for about 15 minutes. After the duck is roasted, immediately put it into the boiling salt water pot, turn off the fire, marinate for about 15 minutes, and then take it out. You can cut it directly when you eat it.

How to make sauced duck 3. Wash it.

Put a little oil in the hot pot.

Put the duck leg in the pot, peel it and fry it over medium heat.

Fry the skin until golden, and pick it up. At this time, there will be more than half a bowl of oil in the pot, and half of it will be gone (too many leaves for cooking).

Add soy sauce, soy sauce, cooking wine and salt to the oil in the pot.

Add another piece of ginger candy and turn on a small fire. Stir with dry chopsticks until it bubbles.

Add the freshly fried duck leg and peel it.

Cover and simmer for 5- 10 minutes.

(This process will be repeated after 1 times)

Open the lid and turn it over! Pour the sauce on the duck leg with a spoon, repeat it several times, then cover it and stew it (the step just mentioned)

Pick it up, cool it, cut it into pieces and plate it.

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The sauce at the bottom of the pot is ok.