Hubei "sauce plate duck" is made of farmhouse open hemp duck. This duck is moderate in size, thick in meat and low in fat, making it the best ingredient for making "sauce plate duck". Of course, if the reader's location does not have such a duck, other high-quality duck species can be selected instead. The preparation method of "Sauce Plate Duck" is as follows:
Ingredients: 1 hemp duck about 1500 grams, ginger slices 30 grams, green onion 100 grams.
Seasoning: 50 grams of red yeast rice, 100 grams of peanut oil, 25 grams of sesame oil, 30 grams of red oil.
Ingredient A: 15 grams of ginger slices, 50 grams of green onion, 100 grams of salt, 30 grams of cooking wine, 25 grams of dried chili peppers, 10 grams of peppercorns, 20 grams of rose dew wine.
Ingredient B: 20 grams of star anise, 10 grams of sanguo, 10 grams of cinnamon, 6 grams of cumin, tangerine peel, sand kernel, cardamom, cumin, baizhi 5 grams each, 5 pieces of fragrant leaves, 3 grams of licorice, 1 monk fruit.
Ingredient C: 30 grams of cooking wine, 250 grams of beer and soy sauce, 50 grams of rock sugar, 15 grams of monosodium glutamate, 20 grams of salt.
Method:
1, after slaughtering the duck, wash, chop off the duck paw, take out the internal organs from the back, rinse the duck inside and outside, and then unfold the duck body, buckle on the board, and flatten it with a heavy object.
2: Take a basin, put in ingredient A, then mix in an appropriate amount of water, stir well, put the duck into the basin, soak until it tastes good, and fish it out.
3: Use two bamboo pieces to cross the duck cavity, drain the water, then hang the duck into the oven, use the charcoal fire to slowly roast the duck until the skin is crispy yellow and ripe, then take it out.
4. Put ingredient B into a gauze bag to make a spice bag; then put the red yeast rice into another gauze bag to make a red yeast rice bag.
5, put the pot on the fire, put in peanut oil to heat, put in the remaining ginger slices, green onion sections to fry incense, mixed with water, put in material C, add spice packets and red yeast rice packets, boil on high heat, skim the foam, then put the roasted hemp duck into the pot, turn to low heat to slowly brine the ma duck until cooked, fish out.
6, fish out the ginger and shallots and spices in the marinade and red yeast rice buns, and then use high heat to thicken the marinade, and then pour the marinade evenly on the duck body, and after the duck body cools, then brush the surface of the duck body with sesame oil, that is, the "sauce plate duck".
7. Before serving, chop the "sauce plate duck" into strips, put it on the plate to reduce it into a duck shape, and then mix it into a red oil marinade with red oil and the original sauce of the brine duck, and drizzle on the duck on the plate.
Notes:
1. It is best to use a duck with a duck age of about 1 year.
2. When slaughtering and cleaning the duck, the duck body should be kept intact and the epidermis should be free of scars.
3, the duck from the back of the chamber is convenient to flatten the duck body, and keep the duck's abdomen intact.
4. The pickling time is generally 1 day in summer, 3 days in winter, and 2 days in spring and autumn.
5. When the duck is hung in the oven for baking, be sure to master the heat and turn the duck body in the furnace several times to make it heat evenly.
6, the purpose of roasting duck is to color, but also to dry part of the water and let most of the duck oil oozing out.
7. When preparing halogen drugs, the spices should not be added too heavily, otherwise the marinade will have a strong taste of Chinese medicine.
8. When brine hemp duck, only simmer the brine on low heat and need to be covered until cooked.