Spicy red oil sauce fragrant brine recipe (crispy chicken, crispy duck) preparation

Spicy red oil sauce fragrant brine recipe (crispy chicken, crispy duck) preparation

Ingredients: 10 frozen white chickens and ducks.

Spices: Star anise 25 g, cinnamon 15 g, galangal 15 g, bai zhi 15 g, grass fruit 10 g, peppercorns 10 g, black peppercorns 10 g, cumin 10 g, coriander leaves 5 g, white coriander 3 g, cloves 3 g.

Red oil: 2500 grams of salad oil, 800 grams of Pixian bean paste, 600 grams of green onion, 300 grams of ginger slices, 200 grams of dried chili peppers, 100 grams of garlic cloves.

Ingredients: 15 kg of broth or purified water, 500 g of soybean paste, 500 g of Donggu Yipin fresh, 300 g of refined salt, 150 g of soybean soy sauce, 150 g of southern milk, 100 g of seaweed mushroom soy sauce, 100 g of chicken essence, 100 g of monosodium glutamate, 100 g of sugar.

1. Red oil refining method:

Add 2500 grams of salad oil to the wok, add 600 grams of green onion, 300 grams of ginger slices, 100 grams of garlic cloves, fry over medium-low heat until the green onions, ginger slices, garlic cloves are free of water, and when the green onions appear yellow-brown, they are fished out with a leak and thrown away.

Then add 800 grams of Pixian bean paste, fry until pixian bean paste is waterless and dry, turn off the heat, fish it out with a leak, and put it aside for other purposes (you can stir-fry).

Finally add 200 g of dried chili peppers, fry until fragrant and set aside.

2. Brine boiling method:

40# stainless steel bucket add 15 kg of broth or purified water, pour the fried red oil on the top together with chili peppers into the stainless steel bucket, and then put a spice package made of 25 grams of star anise, 15 grams of cinnamon, 15 grams of galangal, 15 grams of white root, 10 grams of grass fruit, 10 grams of peppercorns, 10 grams of black peppercorns, 10 grams of cumin, 5 grams of fragrant leaves, 3 grams of white crepe, 3 grams of cloves, add 500 grams of soybean paste, 500 grams of Donggu yipin fresh, 300 grams of refined salt, 150 grams of soybean soy sauce, 150 grams of southern milk, 100 grams of seaweed mushroom soy sauce, 100 grams of chicken essence, 100 grams of monosodium glutamate, 100 grams of sugar, simmered for 30 minutes on low heat to produce aroma, and then the ingredients can be marinated.

3. Ingredient brine method:

Put the processed chicken or duck embryos in the boiling brine state, and marinate for 10 minutes on high heat and 50 minutes on low heat.

4. Oil shower:

Add an appropriate amount of salad oil to the pot, cook until the oil temperature is about 190 ° -210 °, and pour the marinated chicken and duck with hot oil until the outside is crispy.

Note: The time of brine ingredients is said to be frozen white chicken and duck, if the use of old chicken, old duck should be appropriately extended time.

In addition to brineing chicken and duck, this brine can also marinate pork and beef products, just grasp the brine time.

The dosage of chili peppers should be adjusted according to demand.

If it is used at home, the proportion can be reduced to 1/3 of the use.