The secret process of making duck is divided into three steps: pickled duck, marinated and fried, and stir-fried. First, pickled duck In order to ensure that the bottom taste of the duck is sufficient, I specially concocted a kind of marinade, and then used the "wet pickling" method to marinate, in my opinion, "wet pickling" is easier to taste than "dry pickling", and can make the duck meat tender and juicy. The marinade method is: 1. First take an appropriate amount of celery, onion, coriander, shallots, ginger, green pepper, rhubarb pepper, cucumber and an appropriate amount of water into the juicer to squeeze into vegetable juice, about 500 ml and set aside. 2. Fill the basin with 5 liters of water, add 500 grams of mash, 250 ml of cooking wine, 250 ml of white wine, 150 grams of mountain ash powder, 100 grams of pepper powder, 75 grams of star anise powder, and an appropriate amount of chicken powder, monosodium glutamate, cinnamon powder and fragrant leaf powder, mix well and add vegetable juice to become a marinade. When marinating ducks, you should first cut a knife on the duck legs, and then put the ducks in the marinade for one night.
Second, brine and fry when I marinated duck, I use homemade spiced brine, the method is as follows: 1. Put the chicken skeleton and pork keel in a cold water pot and blanch the water, fish out and set aside. 2. Heat the vegetable oil in the net pot, add 500 grams of green onion and 400 grams of ginger pieces and stir-fry incense, add fresh soup and add chicken skeleton and pork keel, then add spice packets (200 grams of dried chili, 80 grams of cinnamon, 50 grams of orange peel, 50 grams of grass fruits, 50 grams of white crepe, 50 grams of white root, 30 grams of star anise, 30 grams of fragrant leaves, 30 grams of row of grass, 20 grams of peppercorns, 20 grams of vanilla, 20 grams of mountain chestnuts, 20 grams of fennel, 5 grams of cloves), 300 grams of salt, 300 grams of rock sugar color, 200 ml of cooking wine, 100 grams of chicken essence and 100 grams of monosodium glutamate, bring to a boil over high heat, then reduce the heat and simmer for 1 hour to form brine. Put the duck in the brine and cook it, fish it out to cool, then put it into a frying pan that is 40% hot, fry until the duck is crispy and tender, then fish it out and chop it into pieces and plate it for use. Third, the stir-fry into a dish finally needs to be fried and covered with duck meat to play a role in enriching the taste of the dish.
Here's how: Heat a little oil in the pot, sauté the onion and green and red peppercorns until fragrant, then add the old dry mother's hot sauce, seafood sauce and spicy fresh sauce, and finally pour in the drunkard peanut grains and turn well, pour the pot on the duck meat on the plate, and serve.