Method 1:

Ingredients: 1 salted duck, about 400 grams of white radish, 50 grams of coriander, 1 stalk of ginger, 1 small piece of garlic, 3 cloves of soy sauce, 1 teaspoon of stock, 2 tablespoons of cooking wine, 2 hours 1 tsp MSG

Steps:

1. Chop the salted duck into pieces, add ginger and cook; wash and cut the radish into pieces, boil in water and remove; wash and pat the garlic Pine; wash and cut coriander into sections

2. Add oil to the pot, add salted duck and radish and stir-fry for a few times. Add stock, cooking wine, MSG and garlic and cook over low heat. When the juice is thick, add coriander and stir-fry Just mix well

How to make Hunan Sauce Salted Duck

Choose duck: It must be eaten for more than one year, and the duck with raw eggs and water (a specialty of Yiyang, Hunan) is the best.

Marining: 1. Kill the duck, remove its feathers, remove its internal organs and feet, cut it open from the breast, wash it, and then hang it up to drain the water.

2 Rub salt, stir-fry the refined salt and peppercorns in a pot until dry, add 0.12% fennel, stir-fry until the water vapor evaporates, then remove and grind finely. The duck is then weighed, using 7% of its weight in salt and pepper. Put 3/4 of the salt into the neck incision and knead repeatedly to ensure that the salt evenly covers all parts of the abdominal cavity. After rubbing with salt, put them in the tank one by one. After salting for 24 hours (below 10 degrees), take them out, lift the hind wings, open the anus, and allow all the salt water in the cavity to flow out.

3 Marinate again, mix Sichuan peppercorns, five-spice powder, rose wine, and sugar evenly, and apply it on the duck, applying more to the thicker parts of the meat. Add chili powder, then marinate the duck in a vat for ten hours, turning once in the middle. If the duck is large, the marinating time will be longer (the temperature exceeds 20 degrees, and the soaking time cannot exceed 4 hours).

4 After the duck comes out of the tank, hang it up and drain the salt water. Use hot gauze to dry the inside of the duck's body. Then use two bamboo pieces (width 1.5cm, length 28cm) to form a cross to support the duck's belly. In the middle, press it into a plate shape, dry the water, and blow dry with hot air circulation in the drying room.

5 Use corn grass to light the fire, sprinkle with chaff, wait until the first burning smoke dissipates, and smoke and bake the duck repeatedly until golden Yellow and it's ready. After the above 5 steps, the semi-finished product of sauce duck is completed.

Mixed sauce soup: Traditional Chinese medicine formula: 18 grams of benzoin, 100 grams of cloves, 10 grams of hay, 19 grams of amomum villosum, 19 grams of black pepper, 25 grams of angelica, 5 grams of bay leaves, 13 grams of white cardamom, 18 grams of longan, 25 grams of grass fruit. 30 grams of ginkgo, 10 grams of kaempferia, 15 grams of kaempferia, 14 grams of fennel, 35 grams of woody scent, 10 grams of adenophora root, 10 grams of aniseed, 50 grams of cinnamon, 35 grams of galangal, 50 grams of white pepper, 20 grams of magnolia, 15 grams of fennel, 5 grams of tangerine peel, and 30 grams of tangerine peel. (Be sure to follow the proportions and not mess around. For example, if a traditional Chinese medicine doctor gives someone a random dose of medicine, what will be the effect?)

Excipients: 100 kilograms of raw food, 1,000 grams of salt, 300 grams of monosodium glutamate, 200 grams of soybean paste, 30 grams of garlic, about 400 grams of sugar, 100 grams of honey, 150 grams of pepper, 150 grams of red yeast rice. Replace the ingredients every 3 days

Adjust the brine: put 3 old hens, 3 pounds of pork rinds, and 20 pounds of pig front leg bones for 100 pounds of water. Cut everything into pieces and boil over high heat for 10 minutes, then reduce to low heat for 12 hours until it becomes milky white (one-third of the remaining soup). Adjust the old oil: Add old soup to the pot (generally available from master chefs), pour in chili flakes, and salad oil 1500 Gram boil for 15 minutes and filter into brine.

Process flow: Soak the Chinese medicine for 30 minutes, pack into the sauce jar and boil for 10 minutes. Put the semi-finished duck and press it with a grate. Boil for another 30 minutes. Add honey and seasoning; remove from the fire and simmer for half an hour.