Formula of essence: dried pepper150g, pepper 50g, fennel12g, star anise10g, citronella 5g, clove 3g, cardamom 4g, Amomum villosum 5g, Alpinia officinarum 2g, aucklandia 4g, Amomum tsaoko 3g, Angelica dahurica 5g and Amomum tsaoko 3g.

Ingredients: 0/00g sweet noodle sauce/kloc-,50g straw mushroom soy sauce, 200g refined salt, 50g high-alcohol liquor, 30g monosodium glutamate, 20g chicken essence, 40g crystal sugar and 50g maltose.

Oil sealing: lard1000g, onion 200g, ginger slice100g, onion150g.

Production method:

1. After all the seasonings are put into the material bag, rinse them with clear water and put them into the basin. Then, evenly pour 50g of highly distilled spirit into the seasoning bag and marinate the seasoning with distilled spirit for 20 minutes.

2, 12 Jin of soup or water, put it into a seasoning bag, dry pepper 150 g, pepper 50 g, sweet noodle sauce 100 g, Haitian straw mushroom soy sauce 50 g, refined salt 200 g, crystal sugar 40 g, maltose 50 g, boil over high fire, and cook over low fire 65438+.

3. Add 1 0,000 g lard to the wok, bring it to a boil, add 200g onion, 1.50g onion and 1.00g ginger slices, fry until golden brown with low and medium fire, and take out the oil and add it to the salt water.

4. Wash duck embryos. Put it into boiled brine, then pour in 30 grams of monosodium glutamate and 20 grams of chicken essence, pour in high-alcohol liquor in a pickling spice pot, marinate for 30 minutes on medium fire and soak for 60 minutes. It can be baked again according to personal taste before eating.