Jedi duck neck stall entrepreneurial recipe

17 kinds of Chinese medicine packet recipe ratio (a packet amount of 340 grams)

Dahurica dahurica root 60 grams, 30 grams of cinnamon, 15 grams of Chenpi, 10 grams of incense leaves, 20 grams of grass, 15 grams of yuko, 15 grams of ginger, 20 grams of seconds of kernel, Penang Plum 25 grams, 20 grams of Chunsao, Shannae 8 grams, 30 grams of star anise, 8 grams of grass plucked, 15 grams of cloves. grams of white comfort 10 grams, 30 grams of licorice, 10 grams of fenmao grass

I, 5 pounds of oil in a pot to heat, put 200 grams of Danxian bean paste, frying the aroma of spare.

Second, sugar in the pot, the oil submerged sugar half can, after firing stir-fried into caramel color, and then add half of the amount of caramelized sugar in the pot of water, ( more fried some coloring ready)

Third, water with fresh soup: to the 40cm pot add 40kg of water, boil, down into the chicken skeleton 5 kg, 5 kg of bone, 5 kg of simple son, 5 kg of lard, 2 kg of ginger, 1.5 kg of salt, small fire Yan Yan 6 hours out of the white broth, and then the water is not enough for the chicken. Fish out the bone dregs (other not fish) boiled after the fresh soup not less than 30kg, not enough to make up for the water can be.

Four, diffuse bubble herbs: two packages of Chinese medicine (ratio: 15kg soup put 1 package of 340g) before the fried all county bean paste 200 grams, 2 pounds of chili pepper (cut to use), flower plate 350g, rock sugar 2.5 pounds, crane straight source of oil flavor 50 grams of chili peppers, peppercorns, sugar can be based on the local taste.

Appropriate increase or decrease), maltose 2 pounds, ware corn child oilseed powder to 10g, Lingxiang powder 76 grams, homemade caramel coloring 2 pounds, *** 8 kinds, down to the first step of the first step of the hot fresh broth and then boiled (turn off the fire is not heated and not save] soak for 8 hours.

Fifth, the deployment of the old brine

Join MSG chicken 1 kg, 10 grams of ethyl malt phenol, 150 grams of complex phosphates, sweet noodle sauce 1 kg, 100 grams of hot and spicy fresh cream, 150 grams of Zhou Hei Duck balm, after boiling, respectively, taste the old broth: into the fresh and sweet; spicy oil: hot and spicy (to be thicker than the normal taste) to make up for the lack of flavor, the old broth Yan good after not less than 20 kg of net broth, no oil! Heavy, simmering, pay attention to control the fire, should not be too large, keep the pot about 10cm boiling surface. Each public hall old soup not less than 43 grams of salt.

Six, marinated

1, thawing: 10 kg of products: whole duck, duck neck, duck legs, duck face, duck claws, duck head, duck wings, collarbone, and so on according to the actual sales of goods (sold more than allotment), thawed until the meat is soft and fluffy, the blood put clean, soak 1 time to bleach 1

2, marinating: thawed products drained, drained, the more dry the better marinating effect, after draining Into the empty pot, under the marinade: salt 12.5g / per 1000g of duck goods, wine 15g / per 1000g of duck goods, 50g / per 1000g of duck goods, (pure broth does not contain oil) hand stirring until the soup is completely absorbed by the product until every ten minutes stirring, 40 minutes to complete the marinade.

Appropriate increase or decrease), maltose 2 pounds, ware corn child oilseed powder to 10g, Lingxiang powder 76 grams, homemade caramel coloring 2 pounds, **** 8 kinds of, down to the first step of the first step of the hot fresh broth and then boiled (turn off the fire is not heated and not save] soak for 8 hours.

Seven, air-drying

Put the marinated products into the boiling water (the first pot of 15 grams of salt per kilogram of water) to maintain a large fire for, the faster the effect of boiling water collection the better, (10 minutes to boil the best) boiled fish out of the products spread in the funnel baskets, less meat to put the bottom, thick meat to put on the top, with a small fan to air-drying for 6-9 hours, blowing the dryer the more chewy after brine texture is the better.

Eight, the old soup cycle

According to the degree of air-drying of the product is not the same per pot will be less than 1.5-3kg of broth, 3-5 pots of broth is not enough, the concentration is too high, the cycle of the old broth (replenishment of the amount of old soup, to keep the old broth fresh). Filter all the old soup (with the finest net filter), filter out the dregs of the material into an empty pot, add water. 3-5 parts of the dregs of the material with 10 kg of water, such as old soup is too little can also be added to the water, add 20g of salt per kilogram of water, sugar 30g boil 45 minutes, boiled into a clear broth, filtering, filtering out the dregs of the material leaching thousands of do not want to, part of the filtered broth to add to the old soup pot, and the more refrigerated standby for the next time when there is not enough broth to be added to. If the soup noodle is less than 5000 tons of spicy oil, you can add it again. If the soup noodles less than 5 pounds of spicy oil directly add 3-5 pounds of cooking oil. The old soup cycle is complete.