The first method: Materials: 6 duck heads Ingredients: coriander Seasoning: peanut oil, cooking wine, soy sauce, oyster sauce, tempeh (temporary soybean soy sauce), salt, star anise, cinnamon, tangerine peel, Sichuan peppercorns, dried chili, ginger, garlic Method:
1.
Remove the fine hair from the duck head and wash it clean.
Wash the coriander and set aside.
Blast ginger and garlic.
2.
Add a little peanut oil, sauté peppercorns, dried chili peppers and tempeh until fragrant, add water, add ginger, garlic, star anise, cinnamon, tangerine peel, soy sauce, oyster sauce, salt, and cook for a while to release the flavor.
3.
Put the duck head in, pour in the cooking wine and cook over low heat for 15-20 minutes.
Arrange on a plate, add coriander, and pour in marinade.
The second method: Materials: 1.
1 duck (about 3 pounds), washed and brine ingredients: 1.
Water 5 liters 2.
Salt 1.5 pounds 3.
sugar 1 pound 4.
For brine bags, you can go to a traditional Chinese medicine store and ask the clerk for help, or you can buy ready-made brine bags.
If you are not too bothered, you can buy your own spices. The ingredients include cumin, pepper, star anise, cinnamon, licorice, grass fruit, cloves, etc. The amount can be based on personal preference, but be careful not to use too many cloves. You can add more cumin.
.
Dips: 1.
Appropriate amount of white rice vinegar 2.
Appropriate amount of minced garlic 3.
Chop 1 Chaotian pepper. Method: 1.
Boil the water, put the brine ingredients in a fish bag, and put them into the pot together with other brine ingredients 2.
First cook on high heat for 15 minutes, then turn to low heat and cook for about two or three hours to allow the brine to taste 3.
Mix all the ingredients in the dip and put it in the refrigerator for a while 4.
Put the duck into the cooked brine, cook over high heat until just boiling, then turn to low heat and cook for about an hour (depending on the size of the duck) 5.
If you can pierce the duck leg with a toothpick, it means it is cooked and can be sliced ??and eaten. 6.
You can also soak the duck body in ice water before slicing it, which is less oily 7.
If you use dipping sauce, the flavor will be better. 1. Preparation recipe of brine: 25 grams of cinnamon, 15 grams of cumin, 15 to 25 grams of licorice, 10 grams of sannai, 10 grams of sweet potato, 3 to 5 grams of Chinese prickly ash, 20 grams of Amomum villosum, 10 grams of cardamom.
5 grams of grass fruit, 15 grams of cloves, 5 to 15 grams of ginger, 100 grams of green onions, 150 grams of Shaoxing wine, 100 grams of rock sugar, 350 to 500 grams of monosodium glutamate, 15 grams of refined salt, 350 to 500 grams of fresh soup, 5000 grams of refined oil, 50 grams of gauze bags, 2 pieces, 1?
Divide the star anise, cinnamon, cumin, licorice, sannai, manganese, pepper, amomum villosum, cardamom, grass fruit, cloves, etc. into two parts, put them into loose gauze bags and tie the bag tightly with a string; wash the ginger and pat it
Break; the onions must be washed and tied to the roots.
2. Roast the large pieces of rock sugar on the fire, then place it on the cutting board and gently crush it, then put it into the pot with the refined oil, stir-fry over low heat until it turns dark red, add 500 grams of boiling water and stir
Evenly, it will become sugar color.
3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and green onion, add refined salt, monosodium glutamate and sugar color, then add the spice bag, bring to a boil and then use low heat to slowly simmer until the fragrance overflows.
Serve as fresh brine.
Brine recipe. All prawn experts are welcome to come and fill the brine.
Brine Collection (Excerpt) Production/Liu Yongxiang, Taizhou, Jiangsu Ingredients: 250 grams of scallion oil, 200 grams of sesame oil, 15 kilograms of water.
A: 150 grams each of carrots and celery, 100 grams of garlic, 10 grams of dried chili peppers, 25 grams of coriander, and 50 grams each of green chili peppers, ginger, green onions, and onions.
B: 4000 grams of pork ribs, 1200 grams of old hen, 400 grams each of ham and pig skin.
C: 15 grams each of star anise and cinnamon, 10 grams each of bay leaves, peppercorns, and fennel, 20 grams each of tangerine peel, grass fruit, galangal, and nutmeg, 10 grams each of cardamom and long pepper, 3 monk fruit, each of cloves and lemongrass
5 grams, 8 grams each of kaempferol and amomum villosum.
D: 250 grams of MSG, 200 grams each of Hainan Tianchuangwang, salt, rock sugar, Huadiao wine and fish sauce.
Preparation: 1. Put ingredient B into boiling water and boil over high heat for 10 minutes, take it out, then add 15 kilograms of clean water to boil over high heat, then reduce the heat to low, and continue to cook for 2 hours, filter and get the clear soup.
2. Wash ingredient A and wrap it with gauze for later use; soak ingredient C in clean water for 10 minutes, wash, take it out and wrap it in a gauze bag for later use.
3. Put the wrapped ingredients A and C into the cooked clear soup and bring to a boil over high heat. Switch to low heat and simmer for 40 minutes until the aroma of spices comes out of the soup. Then add ingredient D and add scallion oil and sesame oil to taste.
That’s it.
Features: Bright red color, fresh, salty, slightly sweet and slightly spicy flavor.
Application: During the use of brine, chicken feet, beef, pig feet, goose wings, rabbit legs, etc. should be braised alternately to make the brine taste better.
Production key: Raw material C needs to be soaked and cleaned to remove impurities.
When adding ingredient D, seasoning needs to be careful, the taste cannot be biased, and too much lemongrass cannot be used in ingredient C.
Since the spices have a bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately.
When marinating large items such as beef and rabbit legs, the beef and rabbit legs should be marinated in salt, monosodium glutamate, and cooking wine in advance.
Production/Zhao Jing, Wuhan, Hubei Flavor type: spicy, salty, slightly sweet.
Ingredients: 1500g each of A old chicken, pork belly, Jinhua ham, 2500g elbow bone.