Wuwei smoked duck

raw material

Two ducks

Onion slices100g

Ginger100g

Fennel 25 grams

Legislation

Clean the duck, wipe it thoroughly with salt, marinate it in a jar for 4 hours, and turn it once in the middle.

Put the duck in boiling water until the skin is tight, hang it at the tuyere and wipe off the leather coat.

Put four thin iron bars in the smoking pot, put the duck back, smoke for 5 minutes, and then turn it upside down for 5 minutes.

Add spices, soy sauce, onion and ginger into a large pot, bring to a boil, then add the duck and stew for 45 minutes, take it out, and cut the duck into pieces.

Origin: Anhui, China.

History: Wuwei smoked duck has a history of more than 200 years. It is said that in the thirty-ninth year of Qingganlong, chefs in Wuwei County, Anhui Province cooked ducks by a unique method of smoking first and then marinating. The dishes are golden and shiny, delicious, unique in preparation and taste, and famous throughout the county, so it is called "Wuwei Smoked Duck". Later, it spread all over the country, and by the end of Qing Dynasty, it was famous in the whole province and sold well all over the country, becoming one of Anhui people's favorite specialties.

Features: Smoked with fat duck. The finished dish has golden color, thick sebum, fresh and tender meat, fragrant smell and unique flavor.

Fuliji roast chicken

condiments

Live chicken … 10, cinnamon … 10g, sugar … 15g, dried tangerine peel … 10g, star anise … 10g, fennel … 2g, refined salt … 65448+00g.

manufacturing method

1. Select 10 pheasant each weighing about1000g, slaughter, bleed, scald with hot water, depilate, wash, make a small incision on the neck by the shoulder, and take out the crop; Then wash it with water on the anal bone. Then the thigh bone is broken with the back of the knife, and the legs are crossed and inserted into the chicken abdomen from the opening above the anus; Then put the right wing through the butcher's knife so that the tip of the wing emerges from the chicken's mouth. The chicken's head is bent backward, nailed under the chicken's arm, and the left arm is inward, nailed behind the back, in line with the right arm. Finally, open the two chicken feet on the chicken's abdomen and press them against the chicken's abdomen. Slaughter 10 chickens according to the above method. 2. Hang other chickens in the shade, dry the water and smear the chicken with a brush dipped in maltose. Spread evenly and fry in a large oil pan until golden brown. Take it out. The remaining oil is reserved for other purposes. 3. Put enough water into the cauldron, put all seasonings into gauze bags, tie the bags tightly, put them into the pot, bring the water to a boil, then add sugar and salt, adjust the taste, put the fried chicken in the cashier, boil it with strong fire, skim off the floating foam, cook for 5 minutes, turn the chicken in the pot up and down once, cover the pot, and cook for 4-6 hours with slow fire. The marinade of boiled chicken should be properly preserved and used later. The more old gravy is used, the more fragrant it is. The seasoning package is taken out after the chicken is cooked, and then put in the next time when the chicken is cooked. Generally, it can be used for 2~3 times. If you cook 1 chicken, you can use casserole, the amount of spices can be reduced, and you can also use some marinade.

pay attention to

1. "Bie" chicken technology is essential to facilitate batch stewing, and the shape is complete and beautiful.

2. It is best not to use chickens slaughtered on the same day. Because the dead period of the chicken is about 7 hours, the chicken can be hung up for use after brushing the sugar evenly. We will deal with the next step the next day.

The oil temperature of fried chicken should always be kept at 70% heat. When the oil temperature is low, the chicken will not change color. Too high an oil temperature will turn black. In order to control the oil temperature, we can fry 1~2 once and take it out after frying.

4. The amount of water added to the marinated soup at one time should be no neon chicken, and no water can be added in the middle.

5. Cool the brine soup after use, remove the oil slick, put it in a container, keep it in the refrigerator and heat it once a week. Without a refrigerator, it can be heated once a day and once every two days in winter.

[Edit this paragraph] Flavor characteristics

1. This dish is produced in Suxian County, Anhui Province, formerly known as "Red Chicken" and is a national specialty. At first, the chicken had no special features, but it was cooked and covered with a layer of "red yeast"