Sauced duck is a delicious food, which is mainly made of duck and sauce. It is made by killing ducks, unhairing, rubbing salt and re-salting, finally igniting with straw, spreading chaff shells, and repeatedly smoking and baking ducks until the first burning smoke is golden yellow after dispersing. This is a famous dish in Hunan Province. It is prepared by soaking more than 30 kinds of precious Chinese medicines and 10 kinds of spices, air drying, baking and other 15 processes. The finished product is deep red in color, crisp in meat, rich in sauce flavor and long in aftertaste.

The product is fragrant, spicy, sweet, hemp, salty, crisp and soft, and has the characteristics of mellow and delicious taste, good color and flavor, low fat but not greasy, endless aftertaste and convenient eating. The fatter the raw ducks, the better, especially those that have not laid eggs or changed their hair.

Cooking tips

1, pepper particles and pepper segments can be added at the initial stage of curing to further increase the spicy taste. However, it should be noted that it should be wiped clean before baking, so as not to burn easily when baking. Jiang Ye can be crushed and removed more easily.

2, rock sugar and honey must not be saved, first, the color is more beautiful, and second, it is neutral, salty and spicy, salty and sweet.

3. The spices used in salt water can be prepared in Chinese medicine shops. It doesn't matter if it's not uniform. You can use as much as you want.

Except pepper and pepper, the amount of other seasonings should be less, not too heavy, and steal the taste of ducks.

5. After a long period of pickling, the taste of duck meat has been completely penetrated, and the soaking time in the marinade should not be too long, so as not to be too spicy.

Refer to the above content: Baidu Encyclopedia-Sauted Duck