Raw materials: frozen fresh duck 10

Spices: spices 20 kg, 100 grams of Huadiao wine, white wine, salt a little.

Spice blending recipe: Ducks need to be marinated in spice water before frying, take 20 kg of water for example. Pour the water into the brine bucket, add the spice packet (anise 60 grams, pepper, Angelica dahurica, cardamom, cumin, allspice, dried chili 50 grams each, licorice, 15 grams of male cloves, 45 grams of shennai, nutmeg, nutmeg, 40 grams of Chenpi 35 grams, 25 grams of wood, Qianlixiang 75 grams, grits, go to the son of fruits of the grass, ginger, 30 grams of white pepper, cinnamon, 25 grams of pulverized bean paste 20 grams of scallions, ginger pieces) 1.25 kg each, 1 kg garlic.

Practice

1, the duck must be lightly salted water soak, soak until the body color white, and then rinse with water to get rid of blood to ensure that the spice water is clean.

2, because the duck directly grilled, so be sure to use the spice water soak until the flavor, aroma enhancers in the almost marinated when added, otherwise the marinade time is too long, the flavor will be lost. When baking, pay attention to the order of duck placement, first into the duck body, after the duck head, so that it is easy to come out of the oven.

Hand-torn duck selected high-quality duck, using natural spices refined from a unique flavor, aroma through the bone, color and luster of the fresh, fragrant taste is not greasy.

Tangerine hand-torn duck

Introduction: Tangerine duck in Changsha has become a classic selling dishes, most of the "cottage" version of the orange duck, just with orange peel and orange leaves fried duck, looks and genuine orange duck is very similar, but it is not eaten, back to the mouth without orange flavor. Genuine orange duck orange flavor into the meat, and still retain the original flavor of duck meat. This orange flavor is the flavor of the orange itself, not the flavor of orange flavoring. After brining, deep-frying and stir-frying, the "orange duck" duck meat is dry and fragrant, and can be torn into silk by hand, not dry in the mouth, which has many keys.

Practice; special orange brine 15 kg (brine 20 duck amount), 70 grams of secret orange oil, dry red pepper section 5 grams of fresh orange peel, ginger 8 grams each, white sesame 2 grams.

Special orange brine modulation (brine 20 duck amount):

1, take anise 100 grams, 80 grams of cinnamon, 30 grams of cloves, 120 grams of leaves, 80 grams of grass 80 grams of cardamom 100 grams of ginger 80 grams of sand and 200 grams of licorice, clean and soak with water to remove the color (because of the color of the spices is very dark, if not soaked to remove the color of the direct use of the duck, it will be blackened skin). Wrap with gauze and set aside.

2, pot into the water 30 pounds, plus old chicken, pig feet, lean pork, roast pork bones and spice packets hanging into the white broth (20 pounds left), into the tender sugar color and red currant rice coloring, mixing 1 bottle of Rose Dew Wine, 1 bottle of soy sauce, 13 bottles of flavorful fresh soy sauce, salt, chicken powder and 150 grams of rock sugar for seasoning, and finally poured into the 400 grams of orange sesame oil, put the onion, ginger, carrots, carrots and duck, with the Small fire dip brine 40 minutes can be.

Note: This brine once brine 20 ducks, brine after 3 times, we need to re-add orange sesame oil and seasoning, due to brine duck will also be out of the oil, brine reuse 10 times, brine broth in the oil is too much, you can skim out part of the duck oil.

Secret orange oil method:

Take two pounds of salad oil into the small onion, onion diced, garlic, coriander, each 50 grams of fried incense, made of vegetables and fragrant oil and hit the residue. Take half a catty of fresh orange peel cut into cubes, will be boiled vegetables oil burned to two into the heat, under the orange peel small fire fried incense (at least 15 minutes), to the orange flavor overflowing, together with the oil poured into the basin standby can be (orange oil in the orange peel particles and other use of the oil and then filtered out).

Methods:

1) take the old water duck 1, cut into pieces, rinse off the blood with water, blanch to remove fishy, dry water.

2) duck pieces into the orange brine, low-fire brine (about 40 minutes) to taste.

3) walk the dish, the duck pieces of marinated into fifty percent of the heat of the salad oil, oil pulling half a minute out of the oil.

4) pot into the orange oil, put the dried red pepper section, fresh orange peel and ginger stir-fry incense, put the duck pieces stir-fry evenly, sprinkle sesame seeds can be out of the pot.