Materials: 5 ducklings (net weight of about 1 kg each), de-feathered and gutted.
Seasoning:
Material A (ginger, scallion 200 grams each, 300 grams of garlic, shredded red onion, parsley, pepper 100 grams each), B (600 grams of Huadiao wine, 150 grams of chicken powder, sugar, 80 grams of Kitchen Soy Sauce, 100 grams of salt, oyster sauce, 50 grams of dried chili peppers, 1.5 kilograms of cold water), spices (star anise, fennel, cinnamon 10 grams), incense leaves, crabapples, cinnamon, and other spices. C (15g of cinnamon, 50g of star anise, 20g of crabapple, 20g of grasshopper, 10g of cumin, cardamom, 10g of allspice, 5g of clove, tangerine peel, lemongrass, 30g of dried chili), 2kg of skin water, 5kg of salad oil (about 800g), 15kg of second soup, 100g of ginger, 100g of scallion, 200g of salt, 150g of chicken essence, 150g of sugar color. 150 grams each.
Making:
1. Soak the duckling in cool water for 2 hours to remove the blood.
2. A material, B material and spices into the stainless steel box, with the hand repeatedly rubbed to make it into the flavor evenly, the hemp duck into the marinade, and then pour the material into the duck belly, and knead the hand to make the duck bone soft, but pay attention to the duck skin can not be cut (the duck must be completely immersed in the marinade), placed in the preservation cabinet pickling 16 hours.
3. Take out the marinated duck, remove the marinade and wash the skin with warm water.
4. C material package, soak in warm water for 4 hours, drain the water and stir-fry, add two soup, ginger, scallion together into the stainless steel pot barrel, large fire boil, turn the fire to simmer for 4 hours until the flavor overflow, add salt, chicken essence, sugar color seasoning, and then put into the sesame duck marinade on a low fire for 20 minutes, turn off the fire and then soak for another 30 minutes to fish out.
5. Use duck hooks to hang both sides of the duck wings, use boiling water to rinse off the surface oil stains, boil the skin water, pour the duck skin, repeated twice, dry into the wind room, blowing with a fan for 10 hours. Out of the product with clean oil frying until the skin crispy, to be cooled, torn into large pieces by hand, plate can be.
Skin water:
White vinegar 2kg, 600g of Dahongzhe vinegar, 500g each of glutinous rice white vinegar and rose wine, 1kg of maltose, 50g of lemon slices, mix well.
Spicy Hand-torn Duck
Main ingredient: 1 water duck 2500g.
Applications: 20 grams of garlic seeds, 35 grams of dried pepper sections, 25 grams of chives.
Seasoning: 15 grams of monosodium glutamate, 15 grams of cumin powder, 15 grams of thirteen spices, 10 grams of pepper, 20 grams of oyster sauce, 10 grams of soy sauce, 15 grams of Yipinzheng, 20 grams of spices.
Method of production:
1. water duck dehairing, internal organs washed, ruffled water.
2. Put water in the pot, into the spices 20 grams. Put the whole water duck into, cook for 50 minutes. After using a small bamboo stick in the duck epidermal surface to tie out small holes for flavor, about 4 minutes.
3. Tear the prepped duck into pieces with your hands, paying attention to keeping the duck legs, head and wings in shape.
4. Hot pan into the oil, put garlic seeds, dried pepper section, thirteen spices, monosodium glutamate, pepper, oyster sauce, spices, soy sauce, a product of fresh seasoning, and then put the fried duck stir fry. Then into the cumin powder, oyster sauce, chives stir-fried to plate.