The sauced duck in Hangzhou is very popular. Is it really worth buying?

gift boxes of sauces have been put out in various supermarkets. For people in Hangzhou and even in Jiangsu and Zhejiang provinces, sauced goods may be the most memorable thing in new year's goods, especially sauced ducks. The sauced duck that Hangzhou people like to eat is mainly made of three kinds of ducks. Many people only know that sauced ducks are delicious, but there are many kinds of sauced ducks sold outside, which is really easy to be picky. The "duck with a dull head" is best recognized. Generally, the individual is relatively large, which can reach 7 or 8 kilograms after being slaughtered. After being made into a sauce duck, the weight is about 4 kilograms, with a small head, a small mouth, large fins, thick skin, thick oil and thick meat. "Dumb duck" itself doesn't "eat" soy sauce, so it is difficult to color, so the color of "Dumb duck" with good sauce is a little lighter than that of the other two kinds of ducks. The overall head of the cylinder crane head is relatively long, because the breeding cycle is short, so its own meat quality is the most tender among the three. An old duck has the widest mouth and the least subcutaneous fat. A well-sauced old duck has almost no extra fat all over its body, which makes it a "slim" player among sauced ducks and has the deepest sauce color. A cold knowledge here is that old duck is a general term, not a specific kind of duck. Old duck is characterized by a long breeding cycle and small individuals.

after knowing which kind of duck is best for your appetite, you have to be able to choose. In addition to the variety of ducks, the quality of ducks and the process of sauce making will affect the taste of ducks. Lao Ma said that if you choose the sauce duck and master the three steps of "seeing, smelling and touching", you can basically pick a good sauce duck. The first step is to see that the sauce color of a good sauce duck is natural, not particularly red, close to the color of soy sauce we usually see, and the duck will be oily all over. The second step is to smell the duck. Some ducks have a short breeding period, and they will have a smell of duck Sao, which is often said by everyone, while good ducks will smell like ducks and sauces. The third step is touching. If the meat feels very soft, it means that the duck is either too tender or the drying time is too short, and the taste of this duck will be slightly worse.

People in Hangzhou like steaming or making rice in soup best when they eat sauced duck. There is no need to dry the sauced duck when it is bought back. The simplest way is one word-steaming, which can best taste the sauce duck. After curing and drying, the sauce duck itself has a good flavor. After the sauced duck is taken home, cleaned and cut into pieces, add onion, ginger and cooking wine, and steam in a pot for about an hour. Steamed duck with soy sauce will dry up after a meal. At this time, if you are too lazy to steam in the pot, it is also suitable to make pickled rice. Add water to the pot. When the water boils, add vegetables, rice and sauced duck to cook together. The flavor of sauced duck permeates into the pickled rice, and the taste of sauced duck is restored again. It's really a convenient and delicious meal.

The other is the storage of sauced ducks. Many people choose to hang them when they buy them home, but it is not. Generally, the sauced ducks bought home are dried to the best degree, and there is no need to dry them again. The sun will make the grease of the sauced ducks ooze further, and the wind blowing will make the meat of the sauced ducks drier, which will make the taste of the sauced ducks worse. It's best to keep the sauce duck frozen when you buy it home. If the whole duck can't fit, it's ok to cut it into pieces, which has little effect on the taste.