The choice of raw materials: raw materials should be selected in the year or last year of health duck, live weight more than 1.75 kilograms, body length, body width, chest fullness, there are two walnut meat. Live ducks are best fed with rice or rice bran and corn as their main feed for several weeks before slaughter. Fertilizer is used to make the meat tender and the skin white. This type of duck has a high fat melting point and is not easy at high temperatures. Dripping oil, hair Kazakhstan.
Slaughter and sorting: Slaughter bloodletting according to the usual slaughter method, scald with hot water, fade the feathers, rinsing the clean blood with clean water, picking the net duck body in fine hair. Before visceral removal, remove the 2 fins and 2 feet, 2 fins at the 2nd joint, and 2 feet at the joints below the femur. In the abdomen, cut 4 to 6 cm of small mouth, remove all organs including lungs and kidneys, then wash the residual mucous membranes and blood stains with water, soak the ducks for about 2 hours and drain the water.
Composition of excipients: formula of excipients (calculated on 10 fat ducks processed); 0.4 kg of soy sauce, salt and sugar, 0.1 kg of cooking wine, 30 grams of cinnamon, star anise, green onions, 3 grams of cloves, and Amomum 2 grams, 10 grams of dried tangerine peel. Ingredients can also be selected according to the taste conditions, generally sweet in the south and salty in the north.
Pickling: Put the salt into the pot, add 3 grams of salt and octagonal proportions according to 500 grams of salt, stir-fry it with fire, and mill. Then 120 grams per kilogram of duck fried salt ratio, rubbing the body and body cavity with frying salt, until the salt dissolves, and then the ducks stacked in the tank marinated for about 10 hours, so that the duck's skin wrinkles, muscle contraction Made of duck billet.
Sauce preparation: Put the marinated duck billet into a pan, add fresh water, immerse in it, stir and boil for 15 minutes, remove with cold water, make the duck white and clean, and reduce the salty taste, drain the water. Then put the duck billet into the pot, refill it with water, put the accessories, boil the water with a stir, change to a small fire, cover it, cook it until the duck is tender, and then remove the duck billet. According to each duck bill, take 0.5 kg of the original marinade and 25 grams of rock candy, and dip in the sauce until the marinade is thick. After painting the duck body, suspend it and use the marinade.
Finished products: The duck will be allowed to cool, slice and platter, and pour the rest of the marinade, which is the finished product. Duck sauce is plump, amber and tender. (Food Partner Network) Source: Zhejiang Rural Network
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