When linwu is mentioned, for most foodies, the first reaction will be to think of Linwu duck. As an authentic food raw material in Linwu, Linwu people have formed an upstream and downstream industrial chain by deducing more than 20 kinds of whole duck feasts.
On this day, Yuan Xintao, the gold medal chef of Linwu Shunhua Duck Industry, wants to receive a group of friends from Guangdong, and he plans to make a full duck feast. In the whole duck feast, Yuan Xintao is best at sauce plate duck. To make a good sauce plate duck, the selection of ingredients is the key first step. "This duck paw is relatively thick, this kind of duck with cocoons, the sauce plate duck made is very delicious, very chewy." Early in the morning, Yuan Xintao went to the mountain to catch ducks, and the selection of ducks was also very exquisite, and it was necessary to breed male ducks for more than 75 days.
Select the material, the next is to pickle, the duck that has been pulled out of the "coat" is cut open, placed in the pot prepared in advance, poured in soy sauce, put in garlic and other ingredients for marinating, the whole marinating process takes more than half an hour, so as to fully absorb the flavor.
"Now that it's fully pickled, pat it to give it a good taste." Then we braced it with a liner, and after holding it up, we baked it at a low temperature, so that the duck tasted more thorough. ”
The next step is the brine process of the duck, which is also the most essential part of the sauce plate duck, the brine is boiled in the high heat, add chili peppers, spices and other accessories, and then the baked sauce plate duck is soaked in the brine.
Yuan Xintao introduced that there are more than 20 kinds of natural aromatherapy materials such as fragrant leaves, peppers, fried fruits, cumin, and monk fruit in the brine soup. The method of this soup has been repeated by him for many years.
After full absorption, the sauce plate duck is very flavorful and has a taste. After the duck is brine, it is cut into pieces and plated, so that a delicate sauce plate duck is completed, and over the years, many diners have come to this sauce plate duck.
For more than 20 years, Yuan Xintao has not only made the sauce plate duck to the extreme, but also through the whole duck feast, so that Linwu duck is displayed in different forms in front of diners, and now, Linwu duck can be made into dishes from head to toe. Including blood duck, dried pot duck offal, ginger duck, steamed duck eggs with enoki mushrooms and duck blood cake, the practice has reached more than 20 kinds.
Yuan Xintao said that a person focuses on one thing in his life, and to make a duck, he must make it refined, thorough, and fine, which is a wish and a vision for making duck.
With the change of the times, in order to better cater to the living habits of contemporary young people, Linwu Shunhua Duck Industry Company will be the whole duck feast into processed food, now including the sauce plate duck, the whole duck feast has been made into more than a dozen products into packaged food, not only easy to carry, but also formed the linwu whole duck feast the whole industrial chain development, driving tens of thousands of farmers.
【Source: Linwu County News Network】
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