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What is the sauce duck recipe
People often say: chicken, duck, fish and meat, in fact, the protein content of duck is much higher than the other three foods. The fat in duck is not only evenly distributed but also not particularly greasy. Moreover, the vitamin B and vitamin E in duck are much more than other meats. Eating duck also has the effect of reducing cholesterol and preventing cardiovascular and cerebrovascular diseases. Sauce duck is just one way to eat duck. So how to make sauce duck delicious?
First. Raw materials:
The best choice for ducks that lay eggs from grain-eating ducks over two years old.
Second. Curing:
1. Kill the duck, remove the feathers, internal organs, feet, open from the breast, wash clean, and then hang it up to drip dry the water.
2. Rub salt, dry the fine salt and Sichuan pepper in the pot, and add 0.125% of fennel, stir-fry until the water vapor evaporates, then grind it into a fine powder. Then weigh the duck, use 6.25% of the dry salt of its weight. Three-quarters of the salt is filled into the neck incision, repeatedly knead to ensure that the salt is evenly adhered to all parts of the abdominal cavity. The salt rubbed on the outside should focus on the chest muscle, lower leg muscle, and mouth;
After rubbing salt, stack them in the pot one by one, after 12 hours of salt curing, take them out, lift the wings, open the anus, so that all the salt water in the cavity flows out.
3. Re-season, mix Sichuan pepper, five-spice powder, rose露酒, sugar evenly, spread it on the duck, more on the thick parts. Then add chili powder, and then place it in the pot for 10 hours of soaking, flip once in the middle. If the duck is large, the seasoning time should be longer.
4. After the duck comes out of the pot, hang it up to drip dry the salt water, use a hot cloth to wipe dry the inside of the duck, then use two bamboo strips to form a cross shape and support it in the abdomen of the duck, press it into a plate shape, and dry the moisture.
5. Use millet straw to ignite the fire, sprinkle with chaff, wait for the initial blue smoke to disperse, then smoke and bake the duck repeatedly until it turns golden yellow.
Three. Adjust the sauce soup:
(1) Chinese medicine formula:
18 grams of balsam, 100 grams of Sichuan pepper, 10 grams of clove, 19 grams of dry grass, 19 grams of amomum villosum, 25 grams of black pepper, 5 grams of angelica sinensis, 13 grams of bay leaf, 18 grams of amomum villosum, 25 grams of longan, 30 grams of tangerine peel, 10 grams of sandalwood, 10 grams of rhizoma gastrodiae, 50 grams of star anise, 35 grams of cassia bark, 50 grams of rhizoma galangal, 20 grams of white pepper, 15 grams of magnolia officinalis, 5 grams of calamus, 30 grams of tangerine peel.
(2) Auxiliary materials:
100 pounds of raw materials, add 1000 grams of salt, 300 grams of monosodium glutamate, 200 grams of soy sauce, 30 grams of garlic, about 500 grams of sugar, 100 grams of honey, 150 grams of tree pepper, 150 grams of red rice, and change the medicine every 3 days.
(3) Adjust the braising liquid:
100 pounds of water, add 3 old hens, 3 pounds of pork skin, and 20 pounds of pork shank bone. Cut into pieces, boil over high heat for 10 minutes, then simmer over low heat for 12 hours to become milky white (one-third of the remaining soup).
(4) Adjust the old oil:
Add old broth (usually available from experienced masters), pour in chili slices, and boil 1500 grams of salad oil for 15 minutes, then filter into the braising liquid.
(5) Process flow:
Chinese medicine is soaked for 30 minutes, packed into a sauce pot and boiled for 10 minutes, then the half-finished ducks are placed on a grating and pressed down before boiling for another 30 minutes, add honey, remove from heat and steam for half an hour before serving.
