Method of preparation
A variety of spice plant roots, stems, leaves, skin, fruit, peel, etc.. For example: fragrant leaf, cinnamon, clove, fragrant nai, millennium Jian, thousand years Jian, thousand miles Xiang, small gardenia, coriander seed and so on. According to its different medicinal effects proportion configuration, centralized crushing. Pure herbal plant spices, natural green, fragrant natural thick. In addition to the human body has high nutritional health effects. Onion, ginger, garlic, three commonly used family plant ingredients. Must be fresh, and then crushed together with the cooking machine after the flavor is stronger. So that the marinated duck has a fresh flavor.
Sugar: must use white granulated sugar, white granulated sugar taste is much better than flour sugar, in addition to the coloring effect is good.
Salt: generally is the household fine salt, but if you have the conditions, it is best to be coarse salt, coarse salt salt but not bitter, but also pickles a variety of salted vegetables of choice.
Monosodium glutamate (MSG): be sure to use unsalted MSG, unsalted MSG has a strong flavor, and the saltiness of the ingredients is good to master.
Preparation principle
1, according to a variety of pure Chinese herbal spices, origin, year, grade, color and other carefully selected materials. The same spice, due to different climatic conditions around the growing environment, the flavor is naturally different. This is why, on the Chinese herbal spices do not have deep knowledge of the people, even if you get the recipe can not match the material reason.
2, according to the role of all kinds of pure Chinese herbal spices, such as fragrant mouth (fennel), fragrant teeth (clove), fragrant (thyme), coloring (small gardenia), in addition to fishy (Shannai) and so on. This is the tea oil duck, cold food hot food will not fishy, fragrant floating hundreds of meters, crispy outside and tender inside, the mouth to leave a lingering fragrance of the mystery.
3, according to the pharmacology of a variety of pure Chinese herbal spices, such as cloves (warming the stomach, expel wind), anise (warming the middle, expel cold), grass berries (strengthen the spleen, nourishing), Lingcao (dehumidification, detoxification) and other effects. Since duck is cold, it must be tempered with warm herbs to ensure the flavor of tea oil duck.
Materials:
Live mother duck of the year (weighing about 1800 grams). Shaoxing wine 30 grams, 30 grams of raw duck oil, 100 grams of chicken broth, 5 grams of pepper, 10 grams of salt, 25 grams of green onions, 25 grams of ginger, 15 grams of sugar, 15 grams of caramel, 15 grams of camellia oil, 1500 grams of peanut oil (consumed 125 grams of oil).
Practice steps:
1, the duck slaughtered and washed, from the right wing under the opening to remove the viscera, washed and drained. Stuff a thin bamboo tube with knots into the anus of the duck (the end with knots is inside the duck).
2, and then from the opening into the Shaoxing wine, raw duck oil, chicken broth, peppercorns, refined salt and green onions and ginger, with a kneaded into a ball-shaped leather paper plugging the opening. Use fine twine to tie the duck 3 centimeters above the shoulder.
3. Then twist the duck's head parallel to the duck's shoulder, and tie the duck's head and wings together with fine twine.
4. Put the water pot on fire