First take the water to cook a little bit, and then put a little bit more fragrant spices, such as ginger, garlic and anise, especially thirteen spices can not be less, so it is delicious.
How to make Hangzhou duck with sauce?
Main ingredients
Duck
Accessories
Soy sauce
Cumin
Cloves
Cinnamon
Icing sugar
Wine
Scallions
Garlic
Salt
Steps
1. Duck in sauce, duck is a must.
Duck, plucked and washed. Use salt to evenly coat the duck, inside and out.
2. Coated with good salt duck mounted in a ventilated place (or in the sun), air-drying 12 hours, only until the duck is completely dry.
3. Prepare cloves, cumin, cinnamon, rock sugar, soy sauce.
4. Put all of step 3 in a pot that can fit the whole duck and pour in the soy sauce.
5. Boil the soy sauce over high heat, and soak the whole air-dried duck in the soy sauce for 12 hours.
6. Soak the duck and air-dry it for another 12 hours.
7. Drizzle with appropriate amount of cooking wine, duck skin evenly coated with granulated sugar, put onion, garlic paste. Wrap it in a bag and put it into a steamer and steam it for half an hour over high heat. Can be out of the pot to enjoy.
How to steam duck in sauce is delicious? Put what seasoning?
Lu'an City, Anhui Province, known as the "hometown of duck" reputation. The duck in the sauce is one of the traditional foods. ≮ Gourmet ingredients ≯ 100 fat duck, soy sauce 3 kg, salt 7 kg, sugar 5 kg, 300 grams of cinnamon, 300 grams of fresh ginger, 100 grams of peppercorns, 100 grams of peel, 20 grams of cloves, 20 grams of sand nuts. ≮ Gourmet practice ≯ 1, selection: 1 ~ 2 years old, weighing 1.5 ~ 2 kg of duck as raw materials. Slaughtered and washed, remove internal organs, drain the water, that is, for the duck blank. 2, making brine: 12.5 kg of water, small fire boil, add 750 grams of red powder, sugar 7.5 ~ 10 kg, 250 grams of Shaoxing wine, 100 grams of fresh ginger, mixed in a pot, boiled into a marinade standby. 3, pickling: duck blanks in the container, in the body surface and cavity sprinkle some brine after less time to shake out. Marinate for 1~2 hours in summer and 2~3 days in winter. 4、Brining: Boil the old soup before cooking the duck and add the ingredients. In addition to each duck cavity put cloves 4 ~ 5, sand nuts, scallions, fresh ginger, Shaoxing wine a little, into the boiling broth. First boil over high heat, add Shaoxing wine, then change to a gentle fire for 40 to 60 minutes, two wings small bloom when you can start the pot. Fish out the duck in a container, dry 15 ~ 20 minutes, the system of marinade sprinkled poured on the duck body into. ≮ Gourmet characteristics ≯ color orange, shiny, rich aroma, salty with fresh, duck *** also inserted a large red pepper, just like a colorful and fragrant works of art. Suzhou soy sauce duck practice Raw materials: a duck 100 soy sauce 5 kg salt 7.5 kg sugar 5 kg cinnamon 0.3 kg fennel 0.3 kg cloves 0.03 kg nut 0.02 kg red currant rice 0.75 kg onion 3 kg ginger 0.3 kg Shaoxing wine 5 kg nitro 0.06 kg (melting system of brine 2 kg) Practice: 1, raw materials selection. Loumen duck or Taihu Lake duck is appropriate, live duck in 1.5 kilograms above the first-class processing. 2, slaughter. Live duck slaughter, bleed to the end, dehairing services net (do not leave small hair), and then washed, soaked in water for half an hour, and then scrape the belly, chaotic belly openings up to a maximum of 4 cm in length, dig out the viscera, wipe clean the blood in the cavity. (Duck lungs must take net). 3, marinated. No viscera of the light duck into the drum, sprinkle some brine or salt nitrate water (with nitrate according to national standards), each duck rubbed on a little salt, also sprinkled a little salt in the belly, after that is shaken out. According to different seasons to master the salting time, in the summer to 1 ~ 2 hours, winter can be pickled 2 ~ 3 days or so. 4. Cooking. Before boiling duck. First of all, the old broth boiling, while the above spices into the pot, each duck belly put 4 ~ 5 cloves, a little sand nuts, and then into the 20 grams of weight of a green onion knot, ginger 2 slices, 1 ~ 2 tablespoons of Shaoxing wine, and then all the duck into the boiling broth in the first with a large fire, add Shaoxing wine 3.5 kilograms, and then with a small fire burn 40 ~ 60 GongZhong, see the duck two wings of the small bloom, that is, the line of the pot, will be put on a plate of duck cooled but 20 minutes later! The duck will be put on the plate and cooled for 20 minutes, then dripping with the special marinade, that is, the finished product. Sauce duck marinade frying method with 50 kilograms of old juice (marinade), first open with a small fire, and then change to medium heat. Add 3 kilograms of red oil rice (red currant to be ground into a fine powder the finer the better), 40 kilograms of sugar, 1.5 kilograms of wine, 0.4 kilograms of raw bleak, and often use a shovel in the pot to keep turning to prevent potpourri. Frying time varies with the old juice soup thickness, to be boiled to the juice to hair thickened when it is ready, the quality of the brine to coat the duck body, and hang up, not diarrhea for the best. (One pot can be used for 800 ducks.) Hangzhou Duck with Sauce Hangzhou-Jiaxing Lake and Ningshao Plain are intertwined with water network, densely covered with rivers and lakes, and rich in resources such as mud snail, fish and shrimp, which have superior natural conditions for raising ducks. Shaoxing ducks with a history of more than 500 years and Beijing white ducks with a strong and tender body are grown all over the province. "Hangzhou Sauce Duck" selects the year of raising mature fat ducks, through the first marinade after the sauce carefully made, its meat color jujube red, fragrant and oily, full of aftertaste, is a good dish with wine. Ingredients: one net duck (weighing about 1250 grams), ginger 5 grams, 350 milliliters of soy sauce, 50 milliliters of wine, 3 grams of cinnamon, 15 grams of green onion, 250 grams of sugar. Practice: 1, duck fasting slaughter, wash all in the *** after gutting the viscera, remove the trachea, esophagus, and then wash all after chopping off the duck palms, with a small iron hooks in the nostrils, hanging in the ventilation place to dry. 2, will be salt and fire nitrate mix, in the duck body outside the uniform rub again, and then in the duck's beak, slaughter the opening into each 5 grams of mixing, the duck head twisted to the chest into the right armpit, flat into the cylinder, above the bamboo frame, stone compaction, pickling in the temperature at about 0 degrees for 12 hours that is out of the cylinder, pouring all the brine in the belly. 3, the duck into the tank, add soy sauce to the degree of immersion, and then put on the bamboo frame, with a large stone compaction ...... >>
Hangzhou sauce duck how to eat
your way right, steamer 40 minutes
Steamed soy sauce duck practice, steamed soy sauce duck how to do delicious, steamed soy sauce duck home practices
Ingredients
Main ingredients
Soy sauce duck 500g
Seasoning
Ginger
Moderate <
How to Steam Duck in Sauce
1. Prepare a duck in sauce, wash it clean
2. Cut it into small pieces, put it into a plate, and put in the right amount of ginger and shaoxing wine, and then put it in a pot to steam
3. Turn on the fire to steam for twenty minutes
How to Steam Duck in Sauce
Duck in Sauce in Microwave Sauce
Duck half washed and drained. drained, pot with 150ml of water, soy sauce, soy sauce, star anise, cinnamon, ginger, sesame oil, butter, onion knots simmering into a thick marinade (not use star anise cinnamon available five spice powder), the basin will be marinated in duck 4-5 hours, the longer the better, or even marinate for one or two days. Even the marinade into the microwave oven, covered with a large pot, strong power heating for 5 minutes, turn the duck and pour the marinade, heating for another 2 minutes, and then turn over and pour the marinade, heating for another 2 minutes, cooled down and cut fast pot.
Put some slices of asparagus, ginger, steam under water on the line. If the sun is very dry sauce duck, just steamed out of the water is not good, you can put the whole duck in the rice cooker on the top of the steam rack, rice cooker inside the water and wine, so steamed, duck will not be very dry.
Steamed tofu with duck in sauce
Wash the duck in sauce, sprinkle a little sugar and MSG, and then sprinkle a little yellow wine, put on the green onion joints and ginger slices, and steam for 30 minutes on a high flame, and take half of the slaughter of neat blocks to be used
Tofu with inner fat, cut thicker slices, and arrange them neatly on the plate, sprinkle a little MSG and chicken essence, and put on the duck in the sauce, and steam it for 10 minutes on a high flame on the table
The duck in the sauce is not good, but it's very good, so I don't want to see the duck in the sauce. p>
Finished Hangzhou sauce duck how to eat
Cut into pieces, when the rice in the rice cooker on the steam, rice is good duck is also cooked. If it is too salty, a little sugar will taste better.
Buy soy sauce duck how to steam without noise
In the steamed code on a large number of green onions, do not cut short, directly with the long on the duck pad. Cut the ginger into slices and put it on the duck. If you can't get rid of it, you can also put in grass fruits spices cinnamon. In short, use spices to cover that flavor
How to burn duck in sauce delicious?
Soy sauce duck cut into pieces first steamed hot, while preparing the materials (depending on the sauce duck is half or one) as long as it is one-third of the duck meat is good. Ginger, onion, garlic, dried chili, coriander, (ginger sliced, onion shredded,) salt, monosodium glutamate (MSG), chicken essence, old wine, soy sauce, Laogai Maamoudou, soy sauce, duck steaming hot ready to use, this time you can stir fry, the first hot pot square oil (depending on their own preferences to put how much) after the heat into the green onions, ginger, garlic, dried chili pepper burst incense, this time to cut a good steamed hot sauce duck can be placed in the pot, and then put down the appropriate amount of salt to taste, MSG, chicken essence, old wine, and old wine, and the duck can be used as a substitute for the duck. Then put down the appropriate amount of salt, monosodium glutamate, chicken essence, old wine and Lao Gan Ma bean drums to your taste. After frying well out of the pan on a plate after putting on the parsley on the good.