Everyone has eaten Zhou Black Duck, its taste is very strong, full of fragrance, so added a lot of friends, but today I bring you this sauce duck recipe, as long as you make it seriously, there is no need for Zhou Black. Poor, even in some places it is better than Zhou Heiya. If serious friends study hard, there will be a lot of entrance fees. My finished sauce plate duck is dark red in color, rich in sauce and long-lasting in flavor. Wine and food. If you think it's okay, hurry up and collect it.
Ingredients: 3 ducks (about 5000 g).
Spice Recipe: Star anise 20 g, cassia seeds, cinnamon 10 g, fennel 6 g, orange peel, sand kernels, cardamom, long, angelica 5 g, bay leaf 5 pieces, licorice 3 g, luohan 1 g 10 g guo 10 pepper powder each
Seasonings: Cooking wine 60g, beer 250g, soy sauce 250g, rock sugar 50g, monosodium glutamate 15g, refined salt 120g), red yeast rice 50g, peanut oil 100g, sesame oil 25g, red oil 30g, rose wine 20g.
Vegetable recipe: 50 g sliced ginger, 150 g green onion, 25 g dried chili peppers.
Production process and steps:
1. After slaughtering the duck, remove all fluff, then clean all internal organs and rinse the blood under running water, then unfold the duck's body, buckle it on the board, and crush it with a heavy object.
2. Pour 15 g sliced ginger, 15 g shallots, 100 g salt, 10 g pepper, 30 g cooking wine, 25 g dried chili peppers and 20 g rose liqueur in a clean pot. Pour in the right amount of water and stir well. Place the washed flat duck in a pot and steep for 24 hours until it tastes good.
3. Then use a tool to support the duck and drain the water. When the duck is slowly roasted in the oven until the skin becomes brittle, remove it.
4. Mix 20 g spice fennel, 10 g cassia seeds and cinnamon, 6 g fennel, 5 g tangerine peel, sand kernels, card, angelica, 5 pieces of gerbera, 3 g licorice, 1 monk fruit, soak in hot water for 20 minutes, then remove. Drain the water and place it in a gauze bag to make a spice bag. The red yeast rice is then placed in another gauze bag to make a red yeast rice bag.
5. Put the pan on the fire, add salad oil, slowly fry all the remaining ginger slices and green onions, pour in pure water, add 30 grams of cooking wine, 300 grams of beer, 250 grams of soy sauce, 50 sugars of yellow slices, 15 grams of monosodium glutamate, 30 grams of refined salt, 30 grams of sesame oil and 30 grams of red oil, add spice packets and red yeast rice bags, bring to a boil over high heat, remove the foam, then put the roast duck into the pot, heat over low heat until cooked and removed.
6. Then filter the residue to retain the juice and thicken the marinade at high temperatures. Pour the concentrated juice concentrate over the marinated duck. Come and try my duck sauce.
Cooking skills
1. This sauce duck is exactly a test product, and there are many other things that can be improved: when marinating for the first time, pepper and pepper segments can be added to further increase the spicy taste, but it should be noted that it must be cleaned before baking, so as not to be easily burned when baking, and ginger can also be chopped for easy removal.
2. Yellow flakes must not be preserved. First, the colors are more beautiful, and secondly, the salty and spicy flavors are neutralized and intense, while the salty taste is sweet.
3. Spices for halogenation can be prepared in Chinese medicine stores. If they are not uniform, then it does not matter, just use them.
4. In addition to controlling the amount of pepper and pepper according to its acceptable spiciness, the amount of other spices should also be reduced or not too large, so as not to over-season the spices and take away the aroma of the duck.
5. Because the duck is roasted, do not stew for a long time, just cook it.
6. After a long pickling, the taste of the duck has been completely absorbed by the bones. It should not be soaked in the marinade for too long so as not to add spices.
7. The air drying procedure is very important. After air drying, the duck tastes more intense and chewy.
8. Finally, I found that the duck was cut in half. Haha The oven and pots at home are not big enough. The whole process is really a bit of a hassle. By the way, if you use a whole duck, you need to add a pressing step, that is, after marinating in step 3, before roasting in step 5, press the open duck with a heavy object for about 3 hours, and then use two chopsticks to cross on the duck breast to keep the duck flat.