The taste of the duck clavicle that I have researched is very close to that of Zhou Hei duck, and it can also produce a unique taste. If you have any questions, you can discuss it with me

, Preliminary processing of duck clavicle

Our store uses a large amount of duck clavicle, which is usually frozen. The first step when we buy it is to defrost it. We only need to soak the duck clavicle in cold water for an hour. Remember to change the water three times during the process, soak out the blood inside, and then put it into a leaky frame to control the water. Then use cooking wine and water to clean the duck clavicle, then pick it up and put it into boiling water, and cook for about three minutes. , blanch, clean and wait for later use

2. Spice bag

6 grams of grass fruit, 10 grams of cinnamon, 10 grams of star anise, 12 grams of angelica, 10 grams of white buckwheat, cumin 8 grams, 8 grams of licorice, 7 grams of nutmeg, 5 grams of cloves, 4 grams of coriander seeds, 5 grams of vanilla, 5 grams of kaempferol, 5 grams of bay leaf, 5 grams of bipod, 8 grams of grasshopper, 5 grams of galangal, and peach. 5 grams

Rinse the above spices with clean water and put them into the spice bag, then put them into boiling water. Boil over low heat for three minutes, remove and rinse with cold water, and set aside.

3. Make soup stock

Preparation materials: 4 kilograms of chicken rack, one and a half kilograms of pork ribs, 20 kilograms of water. Chop all the above ingredients into small pieces and boil them in boiling water for three seconds. Minutes, blanch the water to remove the blood in the ingredients

Cooking: Pour twenty kilograms of water into the brine pot, add the ingredients you just processed, bring to a boil over high heat, then simmer over low heat for 4 hours, we can Seeing that the soup will gradually turn milky white, we then filter out the residue, and what is left is the best soup stock. About 20 kilograms of water can make 15 kilograms of soup stock. Please note that when making the soup stock, you must use low heat and don't be impatient. The soup cooked over low heat is more delicious.

4. Fry the sugar color

200 grams of rock sugar, 100 grams of water

The method is as follows: Crush the rock sugar, put a little oil in the pot, add the rock sugar, and use Slowly stir-fry over low heat until the sugar turns from white to yellow, and the sugar oil turns yellow and forms big bubbles. Remove from the fire and continue to stir-fry, then turn on the heat. When the sugar turns from yellow to dark brown, and the sugar oil turns from large bubbles to small bubbles, heat a little water, and then stir-fry. Stir-fry over low heat until the paste smell is gone and it turns into sugar color.

Here are two knowledge points for everyone to pay attention to

A-Oil temperature

You must not use too much sugar-colored oil for frying. If there is too much oil, it will adhere It is not conducive to observe the color of the sugar liquid on the surface. Here is a more practical way to identify it. Use a spoon to stir it counterclockwise in the pot. This is different from the conventional clockwise method. On the contrary, the melting effect is particularly good and it is easier to observe. Changes to the sugar liquid

B-Foaming and pouring time

This is one of the difficulties in frying sugar color. As long as you master the foaming and pouring time, you can easily To solve this problem well, don't make big bubbles and then drop them into thin bubbles before entering the water. This will make you old and taste bitter. This bubble time is fleeting. Only by practicing more can you firmly master it. !

5. Brine preparation (special for spicy duck products)

Seasoning: 100g chicken powder, 80g MSG, 200g salt, 300g soybean oil, 50g maltose, sweet noodle sauce 20. 25 grams of bean paste, 40 grams of ginger slices, 1 spice bag, 80 grams of Sichuan peppercorns, 150 grams of dried chilies, 1 portion of sugar, and 7500 grams of stock.

1. Take 15 kilograms of stock and put it into the pot. Add spice packets, ginger slices, and soybean oil. After the fire boils, add the remaining seasonings, 1 portion of sugar color, Sichuan peppercorns, and dried chili peppers. Turn to low heat and simmer. After 30 minutes, turn off the heat, pick up all the ingredients, filter out the residue in the brine, and let it sit for 12 hours. The purpose of this is to allow the spices and water to fully fuse and ferment.

Here are a few knowledge points for you to remember

Only for the first time you do this, you need to leave it for 12 hours. It will not be needed in the future. There will be insufficient brine later, less than 15 kilograms, less How much, just add stock to it and season it all the same.

Tips:

1. Duck meat itself has a certain fishy smell. In addition to adding capping-scented spices, the most important way to remove the fishy smell is to remove the smell of duck meat. of blood, doing this step well is a basic task that needs to be paid attention to when cooking poultry.

2. If you want to get a change in taste, you can choose to add white wine or red wine together with beer. This will make the taste layer more full, and you can boldly try different methods.