Zanthoxylum bungeanum 15g dried tangerine peel 10g licorice 30g clove 10g tsaoko 10g cinnamon 10g fragrant leaves 2g galangal 10g shahong 10g.

condiment

Shaoxing flower carving 2 bottles of monosodium glutamate 1 kg, chicken essence 0.5 kg, a little fresh ginger, garlic, mushrooms and green onions, and some places can put a little rock sugar and white sugar.

(Add 2-3 bottles of beer to the beer duck, or spray beer on the duck several times when roasting) 1. Processing technology of soup base.

According to a certain proportion, put the medicine bag into clear water, boil it with strong fire, and then simmer it with slow fire. When the taste of the medicine is confirmed, shake the Chinese medicine bag and add seasoning. (Chinese medicine bags can be used three times in a row and discarded after smelling tasteless) Turn off the fire and let it cool.

Soup is usually cooled at room temperature (generally below 30 degrees) and ducks are soaked in it. Puncture the thick part of duck meat with a steel needle to let the medicine taste into the meat. After the duck is soaked, there is a device to hold it down to prevent it from floating.

The soaking time is 8- 10 hour (depending on the size of the duck).

The proportion of seasonings should be appropriately increased or decreased according to local tastes.

2. Epithelial color

Blanch duck skin with boiling water after soaking (the purpose is to remove the oil from duck skin)

After the empty machine is preheated, hang the duck, adjust the temperature to 220-250 degrees, and bake for about 20-30 minutes (mainly depending on the change of skin color, the duck skin color is slightly burnt, so the temperature is lowered to about 180 degrees).

The roasting time is about 50 minutes (depending on the size of the duck).

To judge whether the duck is cooked, use acupuncture at the thickest part of the duck's body, and pull out the steel needle to cook it without bloodshot. Roast duck; First, preheat the beer oven. When the temperature rises to about 150 degrees, hang the duck and roast it. Roasting temperature is about 200-220 degrees, 40-50 minutes (depending on the size of the duck). When baking, pay attention to the color change of duck skin and control the time and temperature.

Fried duck; Put the oil into the pot and preheat it until the oil boils. Put the duck in.

Ethyl malt powder can be added to the above formula to make the flavor stronger.

Remarks; Dipping sauce

(One catty of boiled water) 50 grams of salt, 200 grams of monosodium glutamate, 450 grams of sugar (which can be increased or decreased according to local tastes), 50 grams of oil consumption, 250 grams of soy sauce, boiled water, salt and sugar, and monosodium glutamate are completely melted before adding other ingredients.