Zhou Hei Ya’s recipe problem

1 Marinade: secret medicinal powder (30g peppercorns, 20g star anise, 15g kaempferol, 15g cinnamon, 15g cumin, 15g grass fruit, 10g amomum villosum, 2g white cardamom) , 10 grams of cinnamon, 10 grams of licorice, 10 grams of licorice, 20 grams of fragrant leaves, mix the above traditional Chinese medicine into powder) 80 grams, 3 kilograms of boiling water, 220 grams of salt, 90 grams of MSG, 3 grams of acesulfame potassium, 50 grams of duck essence, 100 grams each of onion, ginger, and garlic, and 100 grams of cooking wine.

2 Braised soup base ingredients: 3 kilograms of water, 2 kilograms of tube bones (or chicken or duck bones), 500 grams of cooking oil, 120 grams of dried chilies, 100 grams of Sichuan peppercorns, braised duck spices (100g of Sichuan peppercorns) , 10 grams of cinnamon bark, 10 grams of tangerine peel, 12 grams of star anise, 10 grams of cinnamon, 8 grams of kaempferol, 4 grams of cloves, 10 grams of agarwood, 8 grams of galangal, 10 grams of cardamom, 12 grams of nutmeg, 8 grams of angelica, white 6 grams of cocoa, 8 grams of Citrus aurantium, 10 grams of coriander, 20 grams of coriander seeds, 16 grams of cumin, 13 grams of licorice, 80 grams of Amomum villosum, 12 grams of bay leaves, 6 grams of grass fruit, 6 grams of fragrant fruit, Qianli After mixing the above ingredients in proportion, you can adjust the amount used for each stew. Divide into small portions, wrap with gauze and set aside) 80 grams.

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Stewed soup seasoning: 200g dried chili pepper, 400g dried Sichuan peppercorns, homemade sauce (130g light soy sauce, 200g Lee Kum Kee oyster sauce, Lee Kum Kee seafood sauce 100g, 50g Zhuhou sauce, 140g Sichuan sweet noodle sauce, 40g sugar color, 10g double caramel coloring) 690g, 10g chicken powder, 60g MSG, 100g beer, appropriate amount of ginger and green onion, ethyl maltol Just the right amount.

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The production process of black duck: initial processing of whole duck - pickling - skin drying - baking - marinating - soaking.

Preparation method: (1) Preliminary processing: Kill the live duck and wash it after removing its feathers, chop off the duck's feet, pull out the tongue, disembowel the abdomen and take out the internal organs, rinse the duck inside and out, and use it clean Rinse repeatedly with water, changing the water three times in between. (2) Pickling: Take 10 ducks as an example (each weighs about 2.6 pounds). Take 80 grams of medicinal powder and put it into a large basin or marinating bucket. Pour in 6.6 pounds of boiling water. Stir constantly to fully release the aroma of the medicinal powder. Add 550 grams of salt, 90 grams of MSG, 3 grams of acesulfame potassium, and 50 grams of duck meat essence. grams, 100 grams each of onion, ginger, garlic, and 100 grams of cooking wine. Stir until all the seasonings are fully dissolved in the water, allow it to cool to room temperature naturally, add 100 grams of dark soy sauce, and marinate the duck. The marinating time is 8 in summer. hours, 30 hours in winter. (3) Drying the skin: Take out the marinated duck, hang it on a hook to drain the water, and then use a high-power fan to dry the skin of the duck (about 10 minutes). (4) Roast: Put 5 pounds of fruit charcoal into the roast duck stove and burn it fully. When the smoke becomes low, hang the dried duck in the duck stove, open the vent on the top of the duck stove, and maintain a medium fire of about 180 degrees. , bake for about 60 minutes, take out and set aside. (5) Preparation of stewed soup: 1. Boil the base soup: put 30 kilograms of water into a stainless steel bucket, add 20 kilograms of tube bones (or chicken and duck bones) and cook for 4 hours, cook until the meat and bones are separated and the meat is crispy and rotten, then remove it. After removing the bones, add 5 pounds of cooking oil, 600 grams of dried chili, 500 grams of Sichuan peppercorns, and 200 grams of braised duck spices. After boiling, turn to simmer and simmer for another 4 hours, then add 500 grams of mixed sugar and simmer over low heat until it becomes a soup base. 2. Season the base soup: Bring the base soup to a boil, add 1 dry g of dried chili pepper, 800 g of dried Sichuan peppercorns, homemade sauce, 50 g of chicken powder, 300 g of MSG, 500 g of beer, and an appropriate amount of ginger and green onion. After boiling, turn it over. Simmer and keep the temperature at around 90 degrees for 4 hours. (6) Braised: When the water surface bubbles, turn off the heat immediately, put the roasted duck into the cooked soup (the temperature of the soup is 90 degrees at this time), add an appropriate amount of ethyl maltol, and cook for about 7-8 minutes. At this time, small bubbles can be seen seeping out from the oil surface. At this time, the temperature of the soup has reached above 90 degrees and below 100 degrees, so turn off the heat immediately. (7) Soaking: After turning off the heat, soak the duck in the stewed soup. Generally, soak it for 5 hours in summer and 8 hours in winter. After soaking, take out the duck, bring the duck stewed soup to a boil, and then add the duck to medium heat. Stew for 10 minutes, remove and serve.

Production points: _1. The first choice for material selection is free-range shelduck black duck. It is best to use free-range shelduck from farmers. This kind of duck is moderate in size, has thick meat and low fat content. It is the best raw material for making black duck. If this kind of shelduck is not available in your location, you can choose other high-quality laying ducks instead. Be careful to choose ducks that are more than one year old. Old ducks are the best, with a woody and chewy texture. 2. After the duck is taken out, there will be medicinal residue on the duck, which I did not wipe off when making it. If the hotel has higher requirements for the appearance of the duck, you can also rinse the skin with clean water first and then blow dry. 3. Slow fire must be used during the making of the stewed soup. The water waves must not break through the oil layer, otherwise the aroma will overflow and it will be difficult to ensure the flavor of the finished duck. This is very important. Another advantage of simmering with slow fire is that the water temperature is about 90 degrees, the temperature of the upper oil is about 80-90 degrees, and the peppers and Sichuan peppercorns are floating in the oil layer, which is equivalent to low oil temperature and slow fire for such a long time, the peppers are in the The capsaicin, capsaicin in Sichuan peppercorns and the aroma of herbs can be fully soaked in oil, blended with the soup below, and then entered into the duck through marinating. Therefore, the spiciness of black duck mainly comes from Sichuan peppercorns and chili peppers, rather than the spiciness of Jingwu duck neck, which mainly comes from Sichuan peppercorn essence and chili pepper essence, but it can also be used less as a supplement. 4. It is best to dissolve ethyl maltol with boiling water before use. The usage ratio is 0.3, that is, 0.3 grams of maltol is put into 1000 grams of duck. 5. After soaking the duck for a long time, it will absorb a large amount of oil and juice. If you eat it directly, it will not only taste greasy and soft, but also have wrinkled skin and a poor appearance. Therefore, you need to braise the duck again because the duck will shrink due to heat. The excess juice will precipitate from the duck body, the duck meat will become fragrant, and the skin will be smooth and shiny. Note that when stewing, you must first take out the duck, and then add the duck after the stewing soup is boiled. If you put the duck in it and boil it directly, the duck meat will become soft and burnt during the continuous heating process. Attachment 1

Recycling of stewed soup: The next time you braise ducks, since most of the seasoning aroma in the stewed soup has been absorbed by the first batch of ducks, you need to add seasonings to the stewed soup. The method is: after fishing out the first batch of ducks, leave the chili pepper and Sichuan peppercorns in the soup, take out the medicinal material package and keep it until the next time it is marinated, then put the medicinal material package in the same stew. Taking 12 raw ducks (2.6 pounds each) as an example, the next time you braise the soup, 200 grams of dried chili pepper knots, 100 grams of Sichuan peppercorns, 30 grams of spices (the braised duck spices introduced above) and 50 grams of MSG should be added to the soup. , mix 350 grams of sugar and 200 grams of sweet noodle sauce, simmer for 2 hours, be careful not to exceed 90 degrees, and then braise the second batch of ducks. The chili peppers and Sichuan peppercorns in the old soup are changed every 3 batches of ducks, and the spice packets can be reused 6-7 times. If the amount used in the hotel is not large and there is no need to stew it every day, special attention should be paid to the maintenance of the stewed soup, which must be boiled every 24 hours. The product I made at the beginning had insufficient aftertaste because there was not enough umami in the soup. After repeatedly marinating the duck, the soup will become thicker and richer, with a fuller aftertaste and a better texture. Appendix 2: Marinating various duck accessories: There are two differences between marinating duck accessories and whole duck: first, marinating. When marinating all duck accessories, you only need to add salt and dark soy sauce, mix well, and marinate for 12 hours. Each dry gram of product is marinated in the ratio of 8 grams of salt and 8 grams of dark soy sauce. After baking, it is directly marinated in the seasoned marinade. Second, do not use low heat but medium heat when marinating, and due to the different marinating times, the duck accessories cannot be soaked in the original pot. Instead, you should do this: Scoop out a basin of marinated soup in advance and cool it. Which accessory is marinated when the time is up? Just take it out and immerse it in the soup, usually soak it for half an hour and then eat it. Ducks or duck parts are already flavored when marinated, so the salt taste must not be too strong when adjusting the brine soup. Since the salt content of condiments, especially sauces, is different in different places, in actual operation, it is best to use the salty brine soup. The degree of saltiness shall prevail (just taste the saltiness of the soup, it should be the same as the saltiness of ordinary braised soup). It must not be too salty, because the duck will continue to be flavored during the brewing process. Black duck series products roasting and marinating time:

Duck neck: Bake for 15 minutes and marinate over medium heat for 35 minutes. Duck head: Bake for 6 minutes, marinate over medium heat for 25 minutes. Duck wings: Bake for 12 minutes, marinate over medium heat for 10 minutes. Duck gizzards: Bake for 6 minutes, marinate over medium heat for 40 minutes. Duck feet: Bake for 5 minutes, marinate over medium heat for 30 minutes. Duck heart: Bake for 6 minutes and marinate over medium heat for 20 minutes.

Duck rack: Bake for 6 minutes, marinate over medium heat for 30 minutes.