Seasoning: Onion 5g Ginger 5g Sugar 10g Yellow Wine 15g Soy Sauce 200g Salt 30g Each moderately

Hangzhou Sauce Duck Practice:

1. Duck slaughtered on an empty stomach, with about 80 ℃ hot water scalding depilated, washed, then in the anus of the upper part of the rupture to dig out the viscera, take out the trachea, esophagus, washed, then chopped the duck palms, with an iron hook hooked duck nostril to hang in a ventilated dry place to dry;

2. Iron hooks hooked duck nostrils, hanging in a ventilated dry place to dry;

2. 0.25 grams of fire nitrate and salt mix well, evenly rubbed once in the duck skin, and then in the beak of the slaughter of the openings and the abdominal cavity are stuffed with nitrate 5 grams of salt, will be twisted to the chest of ducks clamped into the right under the wing, flat into the tank, above the bamboo grates cover, stone compaction;

3. 36 hours after turning the duck over in the air temperature around 0 ℃ pickling After 36 hours in the temperature of 0 ℃ will turn the duck, and then pickled 36 hours that is out of the tank, pour all the duck belly brine;

4. duck into the tank, add soy sauce to the degree of submerged, and then put on the bamboo grates, with a large stone compaction;

5. in the temperature of 0 ℃ or so, soak the duck for 48 hours will be turned over, and then soaked for 48 hours out of the tank;

6. and then in the nostrils of ducks wear a fine hemp rope, both ends are Knot, and then about 50 centimeters long a bamboo piece, bent into an arc, from the abdominal opening into the belly, so that the duck cavity to both sides of the open;

7. Then the marinated soy sauce plus 50% of the water into the pot boil, skimmed off the froth, will be put into the duck, with a hand spoon scooped up the marinade pouring the body of the duck;

8. To the duck into the sauce red when the duck is drained, in the sun for 2 ~ 3 days is complete!

9. before eating the duck in the sauce in a large plate, can not add water, dripping yellow wine, sprinkle sugar, green onions, ginger, on the cage with a high flame steaming until the duck wings have fine cracks that is cooked;

10. steaming the duck out of the belly of the marinade, cooled down can be cut into pieces on the plate.

For more information on Hangzhou duck in sauce, see Mint.com Food Library/shiwu/hangzhoujiangya