Sauced salted duck is a must in Hunan. Where is it?
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Formula of home-cooked pot-stewed dishes
Author: the temptation of diet
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Traditional Chinese medicine formula
Benzoin 18g, Zanthoxylum bungeanum 100g, clove 10g, hay 19g, Amomum villosum 19g, black pepper 25g, angelica 5g, geranium 13g, and Amomum villosum. 35g of fennel, 0/0g of radix aucklandiae/kloc-0, 50g of radix adenophorae/kloc-0, 50g of star anise, 35g of cinnamon, 50g of galangal, 20g of white pepper, 5g of Flos Magnoliae15g, 5g of glutinous rice and 30g of dried tangerine peel.
condiments
100 kg of raw goods, 1000 g of salt, 300 g of monosodium glutamate, 200 g of soy sauce, 30 g of garlic, about 500 g of sugar, 100 g of honey, 150 g of tree pepper, 150 g of Redmi, three.
Salt water mixing
3 old hens 100 kg water, 3 kg pigskin and 20 kg pig forelegs. All the pieces are cut and boiled for 10 minute, and changed to milky white (one third of the remaining soup) 12 hour.
Old oil
Add stock (usually available from the chef) to the pot, pour in Chili slices, boil salad oil 1500g 15min, and filter to brine.
Duck selection
It is best to eat raw ducks over one year old with cereal.
working methods
1, kill the duck to remove hair, remove internal organs and duck feet, cut it open from the chest and wash it, then hang it and drain it;
2. Apply salt, stir-fry the refined salt pepper in a pot, add 0. 125% fennel, stir-fry until the steam evaporates, and then take it out and grind it. After that, the duck was weighed and dried with 6.25% of its weight. Put 3/4 of the salt into the neck incision and turn it repeatedly to make the salt stick to all parts of the abdominal cavity evenly. Rub the salt on the top-grade cooking exchange group 584, 657 and 336, then put it into the jar in turn, marinate it for 65,438+02 hours, take it out, lift the rear wing, open the anus, and let all the salt water in the cavity flow out;
3, double salt, mix pepper, spiced powder, rose wine and white sugar evenly, apply it to ducks and apply it to places with thick meat. Add Chili powder, then put it in the jar for ten hours, turning it once in the middle. If the duck meat is big, the curing time will be longer;
4. After the duck comes out of the tank, lift the dripping salt water, dry the inside of the duck with hot gauze, then cross-support it in the duck's belly with two sticks, press it into a plate shape, and dry the water;
5. Use straw to light the fire, sprinkle with chaff shells, wait until the smoke from the initial burning is exhausted, smoke repeatedly, and roast the duck until golden brown. After the above five steps, the semi-finished salted duck has been completed;
6. Soak the traditional Chinese medicine for 30 minutes, put it in a sauce jar and boil it for 10 minute. Press the semi-finished duck with a grate, then cook for 30 minutes, add honey and miso. Simmer for half an hour from the fire.
knack for cooking
1, pepper particles and pepper segments can be added at the initial stage of curing to further increase the spicy taste, but it should be noted that it should be wiped clean before baking to avoid easy burning during baking, and Jiang Ye can be shredded and taken out 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, because the duck is roasted, it should not be marinated for too long, and it can be cooked thoroughly.
6. After a long period of pickling, the taste of duck meat has completely penetrated into the bone, and the soaking time in the marinade should not be too long, so as not to be too spicy.
7. The air drying procedure is very important. Air-dried duck meat tastes more intense and chewy.
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