If you want Zhou Heiya to taste delicious, you must pickle it first. First, it can make the taste heavier, and second, it can remove the fishy smell. The ingredients are as follows: ginger slices15g, onion segments 50g, refined salt100g, cooking wine 30g, dried peppers, prickly ash, sodium nitrate, rose wine and rock sugar, wherein more peppers and prickly ash can be put according to their own tastes. Because dried peppers and prickly ash are not easy to penetrate into meat, it is recommended to use Chili oil (both water-soluble and oil-soluble), and prickly ash can also be changed into powder or oil. This way, the taste is better. If black is heavier, you can use more soy sauce (Haitian soy sauce is very black and strong). The curing time depends on the amount, and the ratio above is about 1000 grams. It usually takes more than 5 hours. This is the time to marinate the whole duck. If it is a small piece, reduce it according to the situation.

2. Zhou Heiya's baking method.

After curing, drain the water and put it in the oven. If it is a whole duck, it is necessary to spread the belly of the duck with a bamboo stick, so that it is heated evenly. The purpose of baking is to make the meat chewy, and to get rid of the oil in the meat. To what extent is it roasted? Generally, it is roasted until the duck does not drip oil. According to the difference of duck meat, it should generally be about 2 hours. It is also important to control the heat. Don't burn it. Roasted duck meat can be preserved for a long time, and it is convenient to marinate it whenever you want it.

3. Brine making in Zhou Heiya.

Zhou Heiya's marinated duck is the same as Jingwu duck, and the marinated soup is basically the same, except that there are more rock sugar, and those red pigments are not needed. The formula is as follows:

400g of dried chili, ginger100g, scallion120g, star anise 20g, rhizoma anemarrhenae10g, cinnamon 8g, fennel10g, tsaoko10g and pepper/kloc. Nitrate 1 g, cooking wine100g, fresh soup 5000g, refined oil 2000g.