The secret recipe of brine worth millions of dollars is public, and the side dishes are added casually, and you don't have to buy it again if you want to eat it

Wang Zengqi said: A person's taste should be a little wider, a little more miscellaneous, sweet in the south, salty in the east, spicy and sour in the east, and they must taste it.

So when the meal is fine, I like to study the food of various places, and the more popular the food, the more energetic it is.

Sure enough, what you can't get is always in turmoil, and every time you see a landmark food, you can't help but drool.

These foods, which can only be eaten locally, are really too torturous.

However, there are also many delicacies with a wide geographical coverage, such as brine.

People often say "south brine north sauce", most of the southern regions have a brine taste, and the brine taste of different provinces, the taste is also unique, it can be said that it is rich and rich.

However, among the many brine flavors, the most worrying thing is the Zhou black duck in Wuhan.

Its unique flavor, spicy with hemp, hemp with fragrance, the taste is more complex than addictive, one bite can make people addicted.

Take advantage of the weekend time, today will "do a big job" to pour a pot - Zhou Black Duck.

The marinade slowly seeps into the duck meat, which is delicious and fragrant, the meat is mellow and chewy, and the red and black are very attractive.

While nibbling on the duck meat while sucking the soup in the bones, the spicy spicy shock taste buds, this fairy taste, simply ~

Duck, lotus flakes, rotten bamboo, dried incense

Beer, peppercorns, oyster sauce, dried chili peppers, peppercorns

Light soy sauce, cooking wine, rock sugar, dark soy sauce, sweet noodle sauce

Grass fruit, ginger slices, star anise, galangal, tangerine peel

Fragrant leaves, cinnamon, cumin, salt

Dispose of the duck head, neck, rack, wings, paws and intestines.

Make a deodorant spa for duck and duck, ginger slices cooking wine to fishy, can not have a trace of bloody taste.

In order to make the skin-skinned parts feel tough and not soft, first sauté the duck head, duck wings and duck paws in oil.

In addition to the decoction classification, the degree of heating of different parts is also different, and it is necessary to classify them one by one before brine, and put the pot in chronological order.

Ingredients for marinating duck: 500ml of beer, 20g of hemp pepper, 30g of oyster sauce, dried chili pepper, 20g of peppercorns, 100ml of light soy sauce, 80g cooking wine, 60g of rock sugar, 30g of dark soy sauce, 30g of sweet noodle sauce, grass fruit, ginger slices, star anise, galangal, tangerine peel, fragrant leaves, cinnamon and cumin.

Pour in all the ingredients and water, first remove the duck neck and cook for 20 minutes on medium heat.

Add duck paws, wings and duck heads and cook for 10 minutes.

Finally add the collarbone and duck intestines and cook for 5 minutes.

Marinated three minutes to cook seven minutes of soaking, cook off the heat to soak for more than 4 hours, the brewing time is very critical, must not be omitted.

Then marinate a vegetarian dish, the ratio of brine soup and water is 1:1, and the salt must be put less.

I like to eat duck neck the most, the aroma is into the bone, the skin black meat is tender, mellow and chewy, after eating must remember to suck the bone marrow in the middle of the bone nodes.

Sweet with spicy, spicy with numbness, the fragrance swirls and jumps throughout the tip of the tongue. This formula learned is to earn, rely on this square stall to make money, the annual income of millions oh ~