Fujian Specialty Food "Wind Duck"

Brief introduction

Wind duck, produced in Shuangyang Town, Zhangping, western Fujian (formerly Ningyang County) is located in a remote mountainous area, where frost and low temperature, abundant sunshine, fresh air, the local people process wind duck has a hundred years of history.

Duck fat meat aroma, easy to contain the wind duck, in the past processing is only for their own New Year to eat. Nowadays, after careful processing and improvement, the Ningyang wind duck is the use of the frost wind, sunshine, pure air and other unique natural conditions and geographical environment in the alpine area above 1,000 meters above sea level, using the local good breed of duck with rice as the main feed as raw materials, soaked by mountain spring water, using local traditional technology and scientific formula, timely refining and processing, exquisite packaging, becoming a special local flavor with golden luster, delicious and mellow flavor, and has the effect of strengthening the stomach and spleen, which is known as a must for Western Fujian cuisine.

method

raw material

1 net duck 2000 g, ginger 10 g, refined salt 50 g, rice wine 20 g, peppercorns 10 g, sesame oil 10 g, green onion 20 g, liquor 10 g

Preparation:

1. Clean up the duck and marinate with salt, peppercorns, green onion, ginger slices, monosodium glutamate and rice wine for 4 to 5 days.

2. The marinated duck is braced in the anus with a straw stick about 15 cm long, hanging in a cool and ventilated place to dry.

3. Air-dried duck into the jar, add white wine, cover the jar lid, simmer for about 12 hours to take out, put on the plate, steam for 2 to 4 hours, take out and chop into domino strips, put into the plate and serve.

Process critical

When marinating the duck, you need to rub it with your hands every day and turn it over. When steaming the duck, according to the size of the duck, master the time.