(30 g, 3-5 kg photobacteria dose)
1. dried tangerine peel powder1g.
2. star anise powder 1g
3. cinnamon powder 1g
4. Pepper 1g
Fennel 1 g
6. Salt10g
7. Sugar10g
8. 2 grams of monosodium glutamate
9.3 grams of chicken powder
Practice: Mix all the above materials together, stir them evenly, sprinkle them on ducks, chickens and geese, and spread them evenly on every part of ducks by hand.
Marinate in the pot 1 hour or so.
Tip:
You can do a little more at a time, just for backup.
Second, the production of wet sauce
(200 grams, 3-5 kilograms).
material
1, 3 grams of roasted meat essence (available in seasoning shops, other brands can also)
2, 5 grams of fresh fragrant powder (Candal Dingyi brand, you can buy other brands)
3. Salt 10g
4, 30 grams of sugar
5, 3 grams of monosodium glutamate
6.3 grams of chicken powder
7. Pepper 1g
8. Pepper 1g
9, thirteen incense 1 g
10,5g Jiang Mo.
11.5g of minced garlic
12,3g peanut butter
13,3g sesame paste
14, 3g of column sauce.
15, soy sauce 3g
16, 3g crude oil level.
17, Haitian soy sauce 10g
18, Haitian oyster sauce 10g
19, Qingshui 100g
Practice: Mix all the above materials together and stir evenly. Take out the salted duck, chicken or goose, pour all the sauce into your stomach, and sew the gap with a tail sewing needle. Be sure to sew it well without air leakage. Tip: It is best to mix the ingredients once a day, which will taste better.
Third, the skin produces water
(for coloring, reusable)
material
1, 2 bottles of vinegar essence (white vinegar will do)
2, 2 bottles of rice wine
3. Red Zhejiang Vinegar 1 bottle
4, maltose 400 grams
5, crispy king 40 grams (seasoning shop, essence shop for sale, no need, shadow.
Not loud)
Practice: Mix the above materials together and stir evenly, especially maltose, which must be stirred and melted. You can make more at once and reuse them.
Description:
Skin water made of the above ingredients is used for coloring duck skin, goose skin and chicken skin. The copied color is yellow and a little ruddy. If you want to follow the outside,
Noodles are the same as roast duck. If it is ruddy, you can add about 5- 10g of roast duck pigment as seasoning, which can be bought in seasoning shops. This time,
Tutorials are useless.
Fourth, the treatment of raw materials.
Selection of raw materials
The choice of light duck, light goose and light chicken is generally about 3-5 kg, roasted at about 2-4 kg, and the growth period is about three months. It is best not to choose old ducks and chickens.
After half a year's consideration, if it is too old to be cooked easily, tastes bad and bites too hard, you can go to the market to buy raw food for others to handle, or you can go to the cold storage.
Buy frozen, usually about 5 yuan a catty.
Operation: Prepare a pump (kitchen utensils are available in the market, but no one can use a pump, bicycle or basketball player, so it is recommended to buy a pump in large quantities). Then use an air pump to inflate the processed naked duck from the neck of the duck, and press the duck while hitting it to prevent air leakage. As long as the duck looks full, the inflation should be moderate, not excessive. The purpose of inflation is to separate the meat from the skin, so that the duck will taste better and the skin will be crisp.
V. Hot skin
Practice: boil a pot of boiling water, hook the duck with a T-hook, and then pour a spoonful of boiling water on the duck with a spoon. The same place should not be burned more than once.
6 seconds, otherwise it is easy to burn the skin. Boil the water and put it in cold water, so that the duck tastes better.
Six, epithelial moisture and air drying
Operation: pour the prepared skin water in front of the duck with a spoon, pour it all evenly, then hook it with a hook and put it in a ventilated place with a fan.
Dry the water and leave it for more than 5 hours, preferably overnight.
Seven, baking
There are three kinds of ovens that are popular now: one is an electric oven, which is generally not recommended, tastes bad and costs a lot. The second one is a gas cooker. The third is charcoal roasting. fruit tree
Charcoal has the best effect and tastes good when copied. The disadvantage is that novices are not easy to control. This video demonstrates the baking of fruit charcoal. You can do it according to your own situation.
Selection of baking time: a duck weighing 5 kg generally takes about 50 minutes, and the temperature is controlled at 180 degrees. See the tutorial for specific baking skills and temperature.
Eight, seasoning
Coriander and duck water (when roasting, put the wet sauce into the duck belly. If it is not enough, you can prepare your own wet sauce or cook it over high fire).
Practice: prepare the ingredients before selling. You can taste it first. As long as the duck water is salty enough. It doesn't matter if it is a little salty. Just pour some with a spoon when it's sold out.