For chefs who have done pot-stewed dishes, there are several concentrated problems that are difficult to solve: what is the color of Wuhan secret duck neck pot-stewed dishes, and how can the color be natural and not gorgeous? Why do our stews fade or turn black easily? How to add spicy taste?
This formula specifically explains the difficulties that many people want to know: make full use of the principle of color developer, add color in stages, such as adding monascus red pigment during pickling and carmine during marinating, which will make a good color impression; In addition, it is spicy. People who don't know the principle of seasoning can't eat spicy taste even if more peppers are added to the marinated soup, and there is a gap between the spicy taste and the level. Although some people know to add Chili essence, it is not used correctly, and it wastes cost and greatly reduces the taste. ...
Detailed introduction of materials
1, Chinese medicine package:
Composed of dozens of Chinese herbal medicines, it can pickle 18- 24 kg products. These traditional Chinese medicines have the functions of emitting halogen flavor and removing peculiar smell in soup materials and products. Star anise: 25 grams. Hawthorn: 8g. Kaempferia kaempferia: 12g. Glycyrrhiza uralensis Fisch: 12g. Cardamom: 8g. Cardamom: 6g. Amomum tsao: 3. Jade fruit: 3. Chenpi: 30g. Cinnamon: 30g. Fructus Aurantii: 65433. :5g。 Aucklandia root: 15g. Fennel: 25 grams. Fragrant leaves: 40g. Grass buckle: 20g. Aucklandia root: 30 grams. Fruit: 20g. Pepper 2. Flos Magnoliae 10g. Cao Ling 25g. Cortex Periplocae: 15g. Bibu 10。 30g of incense, 30g of fragrant fruit, 20g of Typha angustifolia 10g, 30g of fragrant seeds (Schisandra chinensis), 20g of angelica, 20g of bitter gourd, 40g of agarwood, 50g of long pepper, 30g of groundsel, 20g of sandalwood and 30g of fragrant seeds (Schisandra chinensis).
2. Dried pepper: Chaotian pepper in Gutian, Fujian, with small fruit, spicy taste and special pepper flavor.
3, pepper: plum pepper, rich in flavor, less impurities, no black seeds; Green pepper, also known as pepper, has a high degree of hemp.
Meihua Zanthoxylum bungeanum, namely Dahongpao Zanthoxylum bungeanum, has a deep red color and is a good variety with rich aroma in Zanthoxylum bungeanum. Pepper is a dried green pepper with yellow color and high hemp. If local diners like hemp, they can add some pepper, otherwise they can only use Dahongpao.
4. Material A Chef Bao Si Meat King: concentrated essence 10g, sodium cyclamate 5g, red yeast powder 8g, duck sauce 15g, spicy beef essence 20g, salt monosodium glutamate chicken essence liquor 100g, and dried Chili 500g are used to make food with special flavor, which can increase aftertaste and enhance flavor.
5, B material IsoVC sodium: food additive, which plays the role of anti-oxidation, anti-corrosion, and also has the role of color protection (that is, keeping the good red color of raw materials from deepening and blackening).
6, Chili essence (divided into two types): water soluble, can be directly added to the old soup; Oil-soluble-soluble in oil, you need to add edible oil. The cost of chilli essence is very high (a bottle in 50 yuan is about 1 kg), so it is easy to waste if you don't know the usage.
Water-based chilli essence is watery, with high spicy degree, but it is not resistant to high temperature. The general usage is to marinate the duck neck, take out some original soup, let it cool, add water-soluble pepper essence, and then soak it in the duck neck, so that the soaked duck neck is hot outside but not hot inside. The effect of spicy inside and outside is achieved by oil-soluble capsaicin, which is oily and soluble in edible oil. When the duck neck is cured, the oil is cured into the bone marrow, and the oil-soluble capsaicin is also cured, so it can achieve the effect of being spicy both inside and outside.
7. Flavor: It is recommended to use pink duck flavor for meat flavor, which can enrich the meat flavor of the product; The main component of the flavoring agent is ethyl maltol, which can increase the aroma. Most people are only familiar with carmine pigment, but the color of duck neck cured with this pigment is too red and unnatural. Monascus is a natural edible pigment, which is made from monascus rice by alcohol extraction and purification.
Process:
1. Put the wok into low heat, add the dried chillies and stir-fry until the chillies are dry; Bake dried Zanthoxylum bungeanum with slow fire; All kinds of spices are washed and drained with clear water.
2. Put the wok in medium heat, add salad oil and heat it to 30%. Add all spices and stir-fry until fragrant, increase onion segments, add dried peppers and prickly ash and stir-fry, bag with spices and reserve oil.
3. Take a clean piece of brine, put it in a clean bamboo fence, add spices (including oil) and material A, add fresh soup, boil it with strong fire, heat it with low fire for 30 minutes, add material B, boil it with low fire, and take out the material bag to get the brine.
Production method:
(1) Curing of duck neck (duck neck 10 kg)
1. Wash the duck neck with clean water for 30 minutes to thaw, and drain the water for later use.
2. Marinate the duck neck with 250g refined salt, 300g cooking wine, 100g pepper and 100g ginger slices for 5h, and turn it twice in the middle.
(2) duck neck processing
1. Put the duck neck with good taste into the boiling water pot, stir-fry it up and down, take it out after the duck neck skin is tight, rinse it with clear water and drain it.
2. Cook the bittern barrel with strong fire, and then cook it with medium fire after entering the duck neck. After about 30 minutes, use small fire brine until the raw materials are mature. Leave the pot away from the fire and soak the duck neck in brine 10- 15 minutes.
3. Take out the duck neck, cut it into sections with scissors and put it in a bamboo fence to cool thoroughly.
(It can be put in the refrigerator after mass production 10 days or so).
Note: Authentic and delicious duck neck has good color, fragrance and taste.
Pay attention to color:
High-quality duck neck contains no pigment, and is usually colored with natural products such as Redmi and licorice. Many parallel imports are often colored with pigments because they don't know the secret recipe. The color is very bright and disgusting.
Soup making
Boil 45 kg of clean water, put it in 8 chicken racks, and simmer for 1 hour (no seasoning is added in this process). Take out the chicken racks, and then put in 3 packets of traditional Chinese medicine, 4 kg of dried peppers and 0. 5- 1 kg pepper (according to the taste of local diners). All three ingredients should be cut and washed three times before cooking. After the fire boils, count the time. After about 1.5 hours, add 30 kg of edible oil and 500 g of chilli essence. After boiling for 1 hour, take out the pan, drain the residue, filter the boiled soup, and then add1.250g of salt.
Note: Chinese herbal medicines, peppers and prickly ash need to be washed in advance. Just like the principle of making tea, the first tea is not the best. Wash off a part of the strong herbal flavor, and its aroma will be more volatile. Cover the soup to shorten the cooking time.
Special Duck Neck King (Bula)
Composed of dozens of Chinese herbal medicines: 18- 24 kg product can be pickled. These traditional Chinese medicines have a halogen flavor in soups and products.
30g of coriander, 8g of hawthorn, 0g of kaempferia kaempferia12g, 0g of licorice12g, 8g of cardamom, 6g of cardamom, 3 tsaoko, 3g of jade fruit, 30g of dried tangerine peel, 30g of cinnamon and 65438 of bitter orange. Alpinia officinarum: 20g, Fructus Amomi: 5g, Radix Aucklandiae: 15g, Fructus Foeniculi: 25g, Cortex Cinnamomi Japonici: 20g, Radix Aucklandiae: 20g, Flos Caryophylli: 20g, Fructus Zanthoxyli: 10g, Flos Magnoliae: 25g, Cortex Periplocae: 15g. Every time the duck neck is marinated on the second day after marinating, 65438 0 liang of fragrant sand, 20g of clove, 30g of Senecio scandens, 30g of fragrant fruit, 65438 00g of Typha angustifolia root, 30g of dried tangerine peel, 30g of yam and 65438 00g of pepper should be added.
Material A: Chef Bao Si's meat bag king: concentrated essence 10g, sodium cyclamate 5g, red yeast powder 8g, duck sauce 15g, beef spicy essence 20g, salt monosodium glutamate chicken essence liquor 100g, and dried pepper 50g are used to make food with unique flavor, which can increase aftertaste and enhance fragrance.
Material b: sodium iso-VC: a food additive, which has the functions of anti-oxidation and anti-corrosion, and also has the function of color protection (that is, keeping the good red color of raw materials from deepening and blackening).
Flavor: Meat flavor: Pink duck flavor is recommended, which can enrich the meat flavor of the product; The main component of the flavoring agent is ethyl maltol, which can increase the aroma.
1. Wash and drain all kinds of seasonings with clear water.
2. Put the wok in medium heat, add salad oil and heat it to 30%. Add all spices, stir fry, add onion, bag with spices, and reserve oil for later use.
3. Take a clean piece of brine, put it in a clean bamboo fence, add spices (including oil) and material A, add fresh soup, boil it with strong fire, heat it with low fire for 30 minutes, add material B, boil it with low fire, and take out the material bag to get the brine.
Production method:
(1) Curing of duck neck (duck neck 10 kg)
1. Wash the duck neck with clean water for 30 minutes to thaw, and drain the water for later use.
2. Marinate the duck neck with 250g refined salt, 300g cooking wine, 100g pepper and 100g ginger slices for 5h, and turn it twice in the middle.
(2) duck neck processing
1. Put the duck neck with good taste into the boiling water pot, stir-fry it up and down, take it out after the duck neck skin is tight, rinse it with clear water and drain it.
2. Cook the bittern barrel with strong fire, and then cook it with medium fire after entering the duck neck. After about 30 minutes, use small fire brine until the raw materials are mature. Leave the pot away from the fire and soak the duck neck in brine 10- 15 minutes.
3. Take out the duck neck, cut it into sections with scissors and put it in a bamboo fence to cool thoroughly. (It can be put in the refrigerator after mass production 10 days or so).
Note: Authentic secret duck neck is excellent in color, fragrance and taste.
Pay attention to color:
High-quality duck neck contains no pigment, and is usually colored with natural products such as Redmi and licorice. Many parallel imports are often colored with pigments because they don't know the secret recipe. The color is very bright and disgusting.
Soup making
Boil 45 kg of clean water, put it in 8 chicken racks, and simmer for 1 hour (no seasoning is added in this process). Take out the chicken racks, and then put in 3 packets of traditional Chinese medicine, 4 kg of dried peppers and 0. 5- 1 kg pepper (according to the taste of local diners). All three ingredients should be cut and washed three times before cooking. After the fire boils, count the time. After about 1.5 hours, add 30 kg of edible oil and 500 g of chilli essence. After boiling for 1 hour, take out the pan, drain the residue, filter the boiled soup, and then add1.250g of salt.
Note: Chinese herbal medicines, peppers and prickly ash need to be washed in advance. Just like the principle of making tea, the first tea is not the best. Wash off a part of the strong herbal flavor, and its aroma will be more volatile. Cover the soup to shorten the cooking time. Master the amount of spices
1, boil the original soup
When cooking the original soup with chicken skeleton and pig bronze bone, use a small fire to avoid the soup being washed away by the fire.
2, timely replacement of sachets
Because brine is marinated with certain raw materials, the fragrance in brine will gradually weaken, so it is not rich in spices.
At the same time, it is necessary to replace the sachet in time to maintain its rich fragrance.
3. After the spices in brine are dissolved in water, they will produce their own fragrance, but the fragrance is easy.
The difference between volatility and non-volatility, in order to benefit spices, it is necessary to constantly try the fragrance of brine until it is considered as a symbol.
Marinating can only be carried out after the aroma of the marinated raw materials is combined. In the process of tasting, the amount of spices should be recorded at any time, so that
Increase or decrease all kinds of spices in time (this is inseparable from salty taste. "Salt is the root of all tastes", which means that any dish should have a certain bottom taste, and so should the raw materials in brine, because the spices in brine can only produce five flavors, but they cannot make the raw materials salty. So be sure to try the salty taste of brine every day to see if its salty taste is appropriate and how much salt is added. Salty taste is suitable before pickling. In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine to keep the brine mellow and salty all the time.
4. Add soup frequently
In the process of marinating, the steam generated by boiling brine will gradually reduce the brine, so it is necessary to replenish water in time. There are two ways to add water.
One is to prepare a certain amount of raw juice brine in advance and add it while marinating, so that the marinated raw materials can
Enough to keep the chess mellow and delicious.
The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and marinate the raw materials after a little pride. Because fresh soup contains a lot of protein, it can make the pickled raw materials rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance, umami and salty taste.
Third, a certain amount of chicken essence and monosodium glutamate should be added to the marinade.
Now people have a high demand for umami flavor. The main component of monosodium glutamate is sodium glutamate, but the sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to marinade will not have any effect on human body, please feel free to join.
The experience of our predecessors tells us that the longer the brine, the better, that is, adult brine (such as the brine in hotels, restaurants and restaurants is permanently preserved). Salt water should be properly kept to ensure that it will not deteriorate for a long time and its quality will not be affected;
Therefore, we should pay attention to the preservation and storage of brine and avoid using iron drums and wood products. It should be replaced by earthenware, because the blank of earthenware is thick, which can avoid the influence of external heat, iron is easy to rust and wood products have peculiar smell. There is a layer of oil slick on the brine, which protects the brine to a certain extent, but everything has duality, and too much oil slick will also destroy the brine. Therefore, properly handling the oil slick is also a key in management.
Practice has proved that the amount of oil slick should be appropriate, neither too much nor too little, so it is appropriate to have a thin layer of oil slick on salt water. If there is no oil slick, the fragrance is easy to volatilize, the brine is easy to deteriorate, and it is not easy to keep the constant temperature in the pot during marinating. If there is too much oil slick, the heat of the brine will not be easily dissipated and cooled, and the hot air will be trapped inside, which will cause the brine to stink, foam and mold after a long time. Salt water is generally divided into four layers, the upper layer is oil slick, the second layer is foam oil slick, the third layer is salt water, and the fourth layer is slag.
Pay attention to the following points when preserving brine:
1. The brine must be boiled when used, and the excess oil slick on it must be removed, then the foam is washed, and the precipitate is filtered with gauze to keep the brine clean.
2. To preserve the old brine, it is necessary to use clean utensils and good storage conditions (environmental sanitation and temperature regulation) to ensure the quality of brine and brine products.
3. During the Spring Festival, the temperature rises gradually, so it is required to boil brine every morning and evening and store it fixedly.
4. The summer climate is hot, which is a frequent period of salt water deterioration, and foaming and souring occur frequently. Therefore, the brine must be cooked twice a day (once in the morning and once in the afternoon, and it must be timed).
Although the temperature drops gradually in autumn. However, the heat is not over yet, as the saying goes, seven molds, eight rot and nine maggots are born. Therefore, salt water should be boiled at least 2 or 3 times and put in a fixed place.
6. The temperature drops gradually in winter, so the brine should be cooked once a day and put in a fixed place.
7. Always check the salty taste in the brine to make it slightly positive, so as to avoid being too salty or too weak, or the aroma is too heavy or too weak. Salt water should be stored in a dark, ventilated, flat, dry and collision-free environment for better protection.
Save.
8. Refrigerator storage method. The use of refrigerators in restaurants and families brings convenience to the preservation of salt water. It can be used to preserve salt water. The specific method is to boil salt water, filter impurities with gauze, then boil it, let it stand and cool, seal it with plastic wrap, and store it in the refrigerator.
9. Brine must have someone who's in charge, and formulate corresponding rules and regulations. The number of soup and marinated raw materials added every day must be registered to maintain the durability of brine flavor. Even the brine at home should be checked regularly to avoid deterioration.
Wuhan Zhou Heiya is a stunning food in Wuhan. Anyone who has been to Wuhan knows the black duck. A few years ago, people lined up to buy duck necks. Now people line up to buy black ducks. Why? Because the black duck is yellow and black, it tastes a little sweet first, and then it begins with a few bites.
Black duck craft (sweet and spicy)
Wuhan Zhou Heiya is a stunning food in Wuhan. Anyone who has been to Wuhan knows the black duck. A few years ago, people lined up to buy duck necks. Now people line up to buy black ducks. Why? Because the black duck is yellow and black, it tastes a little sweet at first, and it starts to be spicy after a few bites, and then it makes you sweat all over and your numb tongue tremble. It is very enjoyable to eat and has a long aftertaste. Let you eat for a lifetime, full of praise.
Production method:
Take 50 ducks as an example (each weighs about 2.6 kilograms). Marinade: 400g of secret powder, boiled water 16kg, salt100g, monosodium glutamate 450g, acesulfame K 15g, duck essence 250g, onion, ginger and garlic 500g, and cooking wine 500g. Stewed soup base: water 15 kg, bone (or chicken and duck bone) 10 kg, 2,500 g of cooking oil, 600 g of dried pepper (Fujian), 500 g of pepper (Sichuan) and 200 g of spiced duck. Seasoning for marinated soup: dried pepper 1 g (Fujian), dried pepper 800g (Sichuan), homemade sauce 3450g, chicken powder 50g, monosodium glutamate 300g, beer 500g, ginger onion and ethyl maltol. Formula of (pickled) secret pharmaceutical powder: Zanthoxylum bungeanum150g, Illicium verum100g, Rhizoma Kaempferiae 75g, Cortex Cinnamomi 75g, Fructus Foeniculi 75g, Fructus Amomi 75g, Fructus Amomi 50g, Fructus Amomi 50g, Radix Aucklandiae 50g, Radix Glycyrrhizae 50g, and Folium Cinnamomi10g.
(Stewed soup) Flavor proportion of stewed duck: 500g of pepper, 50g of cinnamon, 50g of dried tangerine peel, 60g of star anise, 50g of cinnamon, 40g of kaempferia galanga, 20g of clove, 50g of Aristolochia, 40g of galangal, 50g of Amomum villosum, 60g of nutmeg, 40g of angelica dahurica, 30g of cardamom, 40g of bitter orange and licorice. 30g of fragrant fruits, 30g of dried incense, 20g of gardenia, 30g of Cao Ling, 50g of ephedra, 40g of cassia twig, 30g of yam and 0/00g of pepper/kloc. After mixing the above medicinal materials in proportion, divide them into small portions according to the amount of marinating each time, and wrap them with gauze for later use.
The recipe of homemade sauce: 750g light soy sauce, Lee Kum Kee oyster sauce 1g, 500g Lee Kum Kee seafood sauce, 250g post-bamboo sauce, 700g Sichuan sweet noodle sauce, 200g sugar color and 50g caramel pigment.
Special note: 1. Acesulfame K is a high-powered sweetener and a white crystal, which is often used in beverages to sweeten duck meat. 2. Duck meat essence is white powder, which can increase the flavor and freshness of duck meat. There are additives on the market. 3. The above powder can't be boiled, but its fragrance should be fully soaked in boiling water like tea. 4. When the duck is ready, turn it every 3 hours.
Special note: 1. Add mixed sugar, that is, white sugar, crystal sugar and honey in a ratio of 3: 2: 0.6. This ratio can be adjusted according to the tastes of local diners. If local people don't like sweets, they can reduce the amount of sugar and increase the amount of maltose appropriately, because the sweetness of wheat straw sugar is not high, which mainly plays a role in color enhancement. 2. The purpose of adding dried pepper and pepper to the base soup is to make the soup have the original spicy taste, which is similar to the base taste of broth. The amount of dried pepper and pepper added again during seasoning is more than that at the base taste, so as to improve the spicy degree and hemp degree of raw materials. 3. Adding a little sugar color during seasoning not only plays an auxiliary role in improving color, but also plays a role in flavoring, because sugar color has a faint burnt taste, which is needed for the taste of black duck. 4. The double caramel pigment here is a kind of food pigment, which is the main substance for coloring black ducks. Add this pigment when making soy sauce.
The production technology of black duck: primary processing of whole duck-pickling-dried skin-baking-marinating-soaking.
Production method:
(1) Primary processing: Slaughter live ducks, clean them, chop off paws, pull out tongue, take out abdominal viscera, wash the ducks inside and outside, rinse them repeatedly with clear water, and change water three times in the middle.
(2) Pickling: Take 50 ducks as an example (each weighs about 2.6 kg). Put 400 grams of medicinal powder into a big basin or salt bucket, pour 33 kilograms of boiling water, and keep stirring until the fragrance of the medicinal powder is fully dispersed. Add salt1100g, monosodium glutamate 450g, acesulfame K15g, duck essence 250g, onion, ginger and garlic 500g and cooking wine 500g.
(3) Air-drying the skin: take the salted duck out, hang it with a hook to drain the water, and then use a high-power fan to dry the water on the skin (about 10 minute). (4) Baking: put 5 kilograms of fruit charcoal into the roast duck oven for full combustion, hang the dried duck into the duck oven when the smoke becomes small, open the vent at the top of the duck oven, keep the fire at a moderate temperature of about 180 degrees, bake for about 60 minutes, and take it out for later use. (5) Making brine soup: 1. Boiling soup: put 30 kilograms of clean water in a stainless steel bucket and 20 kilograms of bone (or chicken and duck bones) and cook for 4 hours until the bones are separated and the meat is crisp and rotten. After taking out the bone, add 5 kg of cooking oil, 600 g of dried pepper, 500 g of pepper and 200 g of spiced duck. After boiling, turn to slow fire and cook for 4 hours, then add 500 grams of mixed sugar and cook evenly to make soup. 2. Seasoning the base soup: bring the base soup to a boil, add dried chili 1 g, dried chili 800g, homemade sauce, chicken powder 50g, monosodium glutamate 300g, beer 50g and ginger onion, turn to slow fire after boiling, and keep the temperature at about 90 degrees for 4 hours.
(6) Briquetting: Turn off the fire immediately when the water bubbles. Put the roast duck into the boiled soup (the temperature of the soup is 90 degrees at this time), add appropriate amount of ethyl maltol and cook for about 7-8 minutes. At this time, you can see small bubbles oozing from the oil surface. At this time, when the temperature of the soup reaches above 90 degrees and below 100 degrees, turn off the fire immediately.
(7) Soak: After turning off the fire, soak the duck in the marinade, usually 5 hours in summer and 8 hours in winter. Take out the duck after soaking, boil the marinated soup, and then put it in the marinated duck 10 minutes to take it out.
Key points of production:
1. Free-range ducks and black ducks are the first choice for material selection, and free-range ducks in farmhouses are the best. This kind of duck has moderate body shape, thick meat and low fat content, which is the best raw material for making black duck. If there is no such duck in the local area, you can use other high-quality laying ducks instead. Pay attention to choosing ducks over one year old. Old duck is the best, fragrant and chewy.
2. Ducks will be stained with dregs after being fished out, and I won't wipe them off when I make them. If the hotel has high requirements on the appearance of ducks, you can also rinse the skins with clean water and then blow dry them.
3. It is very important to use slow fire in the process of making brine soup, and water waves must not break the oil layer, otherwise the fragrance will overflow. Cooking with slow fire has another advantage. The water temperature is about 90 degrees, the upper oil temperature is about 80-90 degrees, and the pepper and pepper float in the oil layer, which is equivalent to frying with low oil temperature and slow fire for so long. Capsaicin in pepper, sesamin in pepper and the fragrance of herbs can be fully leached with oil, blended with the soup below, and then pickled into ducks. Therefore, the spicy taste of black duck mainly comes from pepper and pepper, not from pepper essence and pepper essence like Jason Wu duck neck, but it can be supplemented less.
4. Before use, it is best to melt ethyl maltol with boiling water, and the use ratio is 0.3%, that is, 0.3 g maltol is put into 1000 g duck.
Ducks will inhale a lot of oil and flavor juice after soaking for a long time. If eaten directly, it will not only taste greasy and soft, but also wrinkle the skin and make it hard to sell. So boil the pot again, the duck will shrink when heated. Excess juice will be separated from duck meat, which is greasy and fragrant, and the skin is smooth and shiny. When paying attention to the brine, you should first take out the duck and marinate the soup before entering the duck. If you cook the duck directly in it, the duck meat will be soft and rotten during the heating process.
6. In Wuhan, the color of black ducks varies from family to family, with different shades. If you want a deeper color, you can increase the amount of double caramel pigment.
Special note: Recovery of marinated duck: In the next marinated duck, most of the spices in marinated duck have been absorbed by the first batch of ducks, so it is necessary to supplement the spices in marinated duck. The method is as follows: after the first batch of ducks are fished out, the peppers and prickly ash are left in the soup, the medicine bag is taken out for curing, and then the medicine bag is added for the next marination. Take 12 raw ducks (2.6 kg each) as an example. When marinating next time, add 200g of dried chili, 0g of pepper100g, 30g of spices (that is, marinated duck spices mentioned above), 50g of monosodium glutamate, 350g of mixed sugar, 200g of sweet noodle sauce, and simmer for 2 hours, not exceeding 90%. Capsicum and Zanthoxylum bungeanum in soup should be changed every 3 batches of ducks, and the seasoning package can be reused for 6-7 times. If the amount in the hotel is not large and it is not necessary to marinate every day, then pay special attention to the maintenance of the marinated soup, and be sure to cook it once every 24 hours. At the beginning, the products made in the soup lacked flavor and aftertaste. After repeated cycles of braised duck, the taste of the soup will become stronger and stronger, with more aftertaste and better taste. Special note: marinating of various duck accessories: there are two differences between marinating of duck accessories and marinating of whole duck: one is marinating. All duck accessories only need to be marinated with salt and soy sauce for 12 hours. Every dry gram of product is marinated according to the proportion of 8 grams of salt and 8 grams of soy sauce, and then it is marinated directly in the marinade with good taste after baking. Second, when marinating, use medium fire instead of small fire, and because the marinating time is different, duck accessories can't be soaked in the original pot. Instead, we should follow the following operations: scoop out a pot of marinated soup in advance, wait until it is cool, and when the marinating time is up, take it out and soak it in the soup for half an hour. Ducks or duck accessories are already savory when they are marinated, so the salty taste must not be too strong when mixing the marinade. Because the salinity of condiments, especially sauces, varies from place to place, it is best to take the salinity of marinated soup as the standard in actual operation (the salinity of directly tasting soup is the same as that of ordinary marinated soup), and it must not be too salty, because ducks will constantly savor the series of roasted braised black duck products in the brewing process:
Duck neck: baked 15 minutes, marinated for 35 minutes on medium fire.
Duck head: Bake for 6 minutes and marinate for 25 minutes on medium fire.
Duck wings: roasted 12 minutes, marinated on medium fire 10 minutes.
Duck gizzards: Bake for 6 minutes and marinate for 40 minutes on medium heat.
Duck feet: Bake for 5 minutes and marinate for 30 minutes on medium fire.
Duck heart: Bake for 6 minutes and marinate for 20 minutes on medium fire.
note:
1, the products made several times ago, because they are made of clear water, have a weak taste and a poor aftertaste. Just cook it in the soup stock for a few times.
2, raw materials need to be cleaned every time, otherwise the product will have a fishy smell.
3, too many peppers, easy to get bitter.
4. The effect of using the soup stock is that the longer the time, the more aftertaste and the stronger the fragrance.
5. Long-term use, the soup is easy to stick to the pot when it is thick. You can precipitate overnight, remove the top 23, pour out the bottom 13, and add water to taste.
6. If the quality of spices purchased is not good, or they are put too much, it is easy to suffer.