Wansucanyin This will bring you the recipes of Zhou Heiya in Wuhan, and friends who need it will remember to collect it.
Raw materials:
10 white striped duck
Marinade:
Mi Yao San (30g of Zanthoxylum bungeanum, 20g of Illicium verum, 0/5g of Kaempferia Kaempferia/kloc-,0/5g of Cinnamomum cassia/kloc-,0/5g of fennel/kloc-,0/5g of Amomum tsao-ko/kloc-,0/0g of Amomum villosum/kloc-,2g of Amomum villosum, and 0/0g of Amomum tsao-ko. ) 80g, 3kg of boiled water, 220g of salt, 90g of monosodium glutamate, 3g of acesulfame, 50g of duck essence, 0/00g of onion, ginger and garlic, and 0/00g of cooking wine.
Clear stew bottom:
3 kg of clean water, 2 kg of bone (or chicken and duck bone), 500 g of edible oil, 0/20g of dried pepper, 0/00g of pepper, 0/00g of duck stew spice (pepper100g, cinnamon10g, dried tangerine peel10g). Nutmeg12g, angelica dahurica 8g, cardamom 6g, bitter orange 8g, fermented grains10g, fragrant rapeseed 20g, fennel16g, licorice13g, Amomum villosum 80g, and fragrant leaves/kloc-0. After mixing the above medicinal materials in proportion, they can be divided into small portions according to the amount of marinating each time, and wrapped in gauze for later use. 80 grams
Marinated soup seasoning:
200g of dried Chili, 400g of dried Zanthoxylum bungeanum (Sichuan), homemade sauces (soy sauce130g, Lee Kum Kee oyster sauce 200g, Lee Kum Kee seafood sauce100g, post-pig sauce 50g, Sichuan sweet noodle sauce140g, sugar color 40g, double caramel pigment.
Production process of black duck:
Primary processing of whole duck-pickling-skin drying-baking-marinating-soaking.
Production method:
1. Primary processing:
Live ducks were slaughtered, depilated, washed, paws chopped off, tongues pulled out, internal organs taken out from the abdomen, washed inside and outside, washed repeatedly with clean water, and changed water three times.
2. Pickling:
Take 10 ducks as an example (each duck weighs about 2.6 kg). Take 80g of powder and put it into a big pot or pickling bucket, pour in 6.6kg of boiling water, and keep stirring until the fragrance of powder is fully dispersed. Add 550g of salt, 90g of monosodium glutamate, 3g of acesulfame, 50g of duck essence, 0/00g of onion, ginger and garlic and 0/00g of cooking wine, and stir until all seasonings are completely dissolved in water.
3. Dry skin:
Take the salted duck out, hang it with a hook to drain the water, and then blow dry the water on the skin with a high-power fan (about 10 minute).
4. Baking:
Put 5 kg of fruit charcoal into the roast duck oven for full combustion. When the smoke becomes smaller, hang the dried duck into the roast duck oven, open the vent at the top of the roast duck oven, keep the moderate temperature of about 180 degrees, bake for about 60 minutes, and take it out for use.
5. Make marinated soup:
1) Boil the bottom soup:
Put 30 kilograms of clean water in a stainless steel barrel and 20 kilograms of bone (or chicken and duck bones) and cook for 4 hours until the bones are separated and the meat is crisp and rotten. After taking out the bone, add 5 kg of cooking oil, 600 g of dried pepper, 500 g of pepper and 200 g of braised duck spice. After boiling, turn to slow fire and cook for 4 hours, then add 500 grams of mixed sugar and cook evenly to make soup.
2) Seasoning base soup:
Boil the soup base, add 1 g dried Chili, 800 g dried Chili, 50 g homemade soy sauce, chicken powder, 300 g monosodium glutamate, 500 g beer and an appropriate amount of ginger onion, boil, turn to slow fire, and keep the temperature at about 90 degrees for 4 hours.
6. marinating:
Turn off the fire immediately when the water is bubbling. Put the roast duck into the cooked soup (the temperature of the soup is 90 degrees at this time), add appropriate amount of ethyl maltol and cook for about 7-8 minutes. At this point, small bubbles can be seen oozing from the oil surface. At this time, when the temperature of the soup reaches above 90 degrees 100 degrees, turn off the fire immediately.
7. Soak:
After turning off the fire, soak the ducks in the marinade, usually for 5 hours in summer and 8 hours in winter. After soaking, take out the duck, boil the marinade of the duck, and then put it in the marinated duck 10 minutes to take it out.
Key points of production:
1, pay attention to choose ducks over one year old. Old ducks are the best. They taste delicious and chewy.
2. Ducks will be stained with dregs after being fished out, and I won't wipe them off when I make them. If you have higher requirements on the appearance of purchased ducks, you can also rinse your skin with clean water and then blow dry.
3. It is very important to use slow fire in the process of making brine soup, and water waves must not break the oil layer, otherwise the fragrance will overflow. Cooking with slow fire has another advantage. The water temperature is about 90 degrees, the upper oil temperature is about 80-90 degrees, and pepper and pepper float in the oil layer, which is equivalent to soaking and frying with low oil temperature and slow fire for such a long time. Capsaicin in pepper, sesamin in pepper and the fragrance of herbs can be fully leached with oil, mixed with the soup below, and then pickled into ducks. Therefore, the spicy taste of black duck mainly comes from pepper and pepper, not pepper essence and pepper essence like Jason Wu duck neck, but it can be supplemented less.
4. Before use, it is best to melt ethyl maltol with boiling water, and the use ratio is 0.3%, that is, 0.3 g maltol is put into 1000 g duck.
Ducks will inhale a lot of oil and flavor juice after soaking for a long time. If eaten directly, it will not only taste greasy and soft, but also wrinkle the skin and make it look bad. Therefore, it is necessary to boil the pot and pickle it again. The duck will shrink when heated, and the excess juice will be separated from the duck. Duck meat will be greasy and fragrant, and the skin will be smooth and shiny. When paying attention to the brine, you should first fish out the duck and boil the brine soup before entering the duck. If you cook the duck directly in it, the duck meat will become soft and rotten during the heating process.
Recycling of brine soup;
In the next braised duck, most of the spices in the stewed soup have been absorbed by the first batch of ducks, so it is necessary to supplement the spices in the stewed soup.
The method is as follows: after the first batch of ducks are caught, the peppers and prickly ash are left in the soup, and the medicine bag is taken out for pickling, and then the medicine bag is added for the next marination.
Take 12 raw ducks (2.6 kg each) as an example. When marinating for the next time, 200g of dried chili,100g of chili, 30g of spices (i.e. marinated duck spices mentioned above), 50g of monosodium glutamate, 350g of mixed sugar and 200g of sweet noodle sauce should be added to the soup, and the soup should be stewed for 2h, preferably at a temperature not exceeding 90 degrees. Change the pepper and pepper in the stock once every three batches of ducks, and the spice bag can be reused for 6-7 times.
If the quantity in the store is not large, and it is not necessary to pickle every day, special attention should be paid to the maintenance of pickled soup, which must be cooked every 24 hours. At the beginning, the products made in the soup lacked aftertaste because of the lack of umami flavor. After the braised duck is repeatedly circulated, the taste of the soup will become stronger and stronger, the aftertaste will be more full and the taste will be better.
Marinating all kinds of duck accessories;
There are two differences between braised duck accessories and whole duck:
1. Pickling: All duck accessories only need to be pickled with salt and soy sauce for 12 hour. Every gram of product is marinated according to the proportion of 8 grams of salt and 8 grams of soy sauce, and it is marinated directly in the delicious marinade after baking.
Second, use medium fire instead of small fire when marinating. Moreover, due to the different marinating time, duck accessories can not be soaked in the original pot, but should be operated as follows: scoop out a pot of marinade in advance and let it cool. When the marinating time is up, take it out and soak it in the soup, and eat it half an hour later.
Duck meat or duck accessories have been tasted during the curing process, so the salty taste must not be too heavy when mixing the cured soup. Because the salinity of condiments, especially sauces, varies from place to place, it is best to take the salinity of marinated soup as the standard in actual operation (directly tasting the salinity of soup is the same as that of ordinary marinated soup), and it must not be too salty, because ducks will constantly savor it in the brewing process.
Baking and marinating time of black duck series products;
Duck neck: baked 15 minutes, marinated for 35 minutes on medium fire.
Duck head: Bake for 6 minutes and marinate for 25 minutes on medium fire.
Duck wings: baked 12 minutes, marinated on medium fire 10 minutes.
Duck gizzards: Bake for 6 minutes and marinate for 40 minutes on medium fire.
Duck feet: Bake for 5 minutes and marinate for 30 minutes on medium fire.
Duck heart: Bake for 6 minutes and marinate for 20 minutes on medium fire.
Duck rack: Bake for 6 minutes and marinate for 30 minutes on medium heat.