The method is as follows:
Raw materials: duck 10, about 15 kg,
Method of making:
Wash the duck after slaughter, chop off its paws, gut it from the back, rinse the duck inside and outside, then unfold the duck, buckle it on the chopping board, and crush it with heavy objects.
2
Take a pot, add ginger slices150g, onion segments 500g, refined salt1000g, carved wine1000g, dried peppers, prickly ash, sodium nitrate, etc., then add a proper amount of water, stir well, put the duck into the pot, soak it until it tastes good, and take it out.
Spread the duck cavity with two bamboo pieces crossed, drain the water, then hang the duck in the oven, slowly roast the duck until the skin is crisp and yellow and ripe in five or six months, and take it out.
Put the pot on fire, add 500 grams of oil to heat it, and add 300 grams of ginger slices.
500 grams of onion, mixed with bone soup, 500 grams of carved wine, chicken essence, monosodium glutamate, etc., and 500 grams of spicy marinated materials, boiled over high fire and boiled over medium fire for 30 minutes, then put the roasted duck into the pot, and simmer it over low fire until cooked, and take it out.
Take out ginger, onion and spice bags from the marinade, then thicken the marinade with strong fire, then spray the marinade evenly on the body, and brush sesame oil on the surface of the duck after it cools down, thus obtaining the black duck.
Precautions:
It is best to choose young ducks with the age of 1 year.
The duck body should be kept intact and the epidermis should be free of scars when it is slaughtered and cleaned.
Opening the duck from the back is convenient to crush the duck and keep its abdomen intact.
The pickling time is generally 1 day in summer, 3 days in winter and 2 days in spring and autumn. In addition, it is necessary to control the use of nitrate when pickling, and the amount should not exceed 0.5.
When the duck is hung in the oven for baking, it is necessary to master the heat, and turn the duck in the oven several times to make it evenly heated.
The purpose of baking duck is to color, but also to dry some water and let most duck oil ooze.
When preparing bittern, the spices should not be added too heavily, otherwise the bittern will have a strong flavor of traditional Chinese medicine.
When marinating duck, only simmer the marinated duck with low fire and cover it until cooked.
Duck neck, duck collarbone, duck claw, duck intestine, etc. don't need to be baked, but they must be soaked in submerged ingredients.
Material:
5000g of bagged chilled duck neck, 400g of dried chilli, ginger100g, scallion120g, star anise 20g, rhizoma anemarrhenae10g, cinnamon 8g, fennel10g, and tsaoko/kloc-0. 3g of fragrant leaves, 200mg of refined salt, 5g of monosodium glutamate15g, 50g of red rice, 0g of cooking wine100g, 5000mg of fresh soup and 2000mg of refined oil.
The practice of duck neck
1, the primary processing of duck neck
Thaw the duck neck, rinse it, add 50g of ginger, 50g of scallion, 50g of refined salt100g, cooking wine and nitrate, mix well, marinate for about12h, take it out, wash it with clear water, then put it in a boiling water pot for soaking and take it out for later use.
2. Make spicy marinade
Cut dried capsicum into knots, soak star anise, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Zanthoxyli, Fructus Amomi Rotundus, Herba Cyperi, and Folium Cinnamomi Japonici in clear water, and drain; Add water1200g into the pot and cook well, then remove the residue and leave the juice for later use.
A clean pot is ignited, put in refined oil and heated to 30% heat, then add dried chili, spices, remaining ginger and onion, stir-fry a little, add fresh soup and red rice water, add refined salt and monosodium glutamate to boil, and then simmer for 2 hours until the spicy taste and fragrance escape, thus obtaining the spicy marinade.
3. Marinating
Put the preliminarily processed duck neck into the boiling spicy marinade, turn off the heat with medium fire marinade 10 minute, let the duck neck continue to soak in the spicy marinade for 20 minutes, then take it out and let it cool, and then cut it into pieces to eat.
Precautions:
1, duck neck should be peeled in bags chilled. Be sure to pickle and blanch before marinating, otherwise the smell will be too strong.
2. It is better to choose dried millet pepper for dried peppers, because this kind of pepper is red, shiny and spicy. Pepper seeds should be kept after the pepper is cut into pieces, because pepper seeds also have the function of increasing the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and fry it slightly (avoid frying it to a spicy flavor). After adding fresh soup to cook it, its "strong and spicy" flavor can be highlighted.
3. Braised duck neck shops all claim to have used dozens of spices. In fact, the types of spices are not too many, and the amount is not too large. Just eight or nine kinds are enough. The key is to master the dosage ratio so that the spices can achieve the effect of harmony and taste, showing a kind of fragrance if there is nothing.
4, duck neck bones are also spicy, in fact, it is not difficult. After duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, spicy oil juice enters the holes, and the bones are naturally spicy. After the brine is cooked, continue to soak it in order to make it tasty. Join a pot-stewed restaurant and be your own boss.