How to cook cooked sauced duck?

Sauted duck is one of the famous dishes in Beijing, and the practice of sauced duck has been circulating for a long time. Duck made with secret sauce is fragrant and delicious. In fact, there are many processes to make the sauce duck, so if you make it yourself, you must follow the steps or ask an experienced friend to guide you, so that the sauce duck will be more perfect and simple.

Method 1

Main ingredients

15g duck, 1g shallot, 25g red yeast, 1g ginger, 2g salt, 5g star anise, 5g rock sugar, 5g cinnamon and 5g cooking wine.

Practice

1. Cut off the internal organs of bare ducks by laparotomy, wash and chop off the mouth and feet, cut off the duck's gizzard, put it in a boiling water pot for a while, take it out, then wash the blood, and wipe the inner wall of the duck's abdomen evenly with salt.

2. Put the wok on the fire, add 25ml of water, add red rice and bring to a boil.

3. Pour the red juice into another pot, leaving the red rice to continue to pour water to boil.

4. It can be made for three times continuously, that is, 1 ml of red yeast water can be made for later use.

5. set the iron pot on fire, add the red yeast rice water, wrap the onion, star anise and cinnamon with clean cloth, put it in the pot, and take out the cloth after boiling for a few minutes.

6. Put the duck in the pot, add 5 grams of rock sugar and salt, and simmer the cooking wine for about 2 hours.

7. When the soup is about 2ml after the duck is crisp, use strong fire to collect the juice, scoop the juice with a hand spoon and pour it on the duck continuously, while taking a pot to make the duck turn.

8. When there is about 1ml of soup left, take the duck out and put it in a plate. After it is naturally cooled, cut it into pieces and put it in a plate.

Method 2

Ingredients

25g duck, 5g shallot, 5g ginger, 1g white sugar, 15g yellow wine, 2g soy sauce and 3g salt.

Making

1. Slaughter the duck on an empty stomach, soak and scald its fur with hot water at about 8℃, after washing, cut open the upper part of the anus to dig out the internal organs, take out the trachea and esophagus, cut off the duck's paw after washing, hook the duck's nostrils, and hang it in a ventilated and dry place to dry.

2. Mix .25g of nitrate with refined salt, rub it evenly on the duck skin, then put 5g of nitrate into the duckbill slaughter opening and abdominal cavity, twist the duck's head to the chest and put it under the right wing, put it flat in the jar, cover it with bamboo grates, and compact it with big stones.

3. Marinate the duck for 36 hours at the temperature of about ℃, then turn it over, marinate it for 36 hours, and then take it out of the tank, and drain the brine in the duck's belly.

4. Put the processed duck into the tank, then add a proper amount of soy sauce to drown the duck, then put the bamboo grate on it and compact it with a big stone.

5. When the temperature is about ℃, soak the duck for 48 hours to turn over, and then soak it for 48 hours to get out of the tank.

6. Then put a thin hemp rope in the nostrils of the duck, and tie both ends. Then use a bamboo piece with a length of about 5 cm to bend into an arc and stuff it into the belly from the opening of the abdomen, so that the duck cavity can be spread to both sides.

7. Then add 5% water to the marinated soy sauce, boil it in a pot, skim off the floating foam, put the duck in, scoop up the brine with a hand spoon, and pour the duck continuously.

8. When the duck becomes red, take it out and drain it, and dry it in the sun for 2 ~ 3 days.

9. Before eating, put the sauced duck in a large plate. You can't add water. Sprinkle with yellow wine, sprinkle with white sugar, onion and ginger. Put it in a cage and steam it over high heat until there are fine cracks on the duck wings.

1. the steamed duck is poured out of the brine in its abdomen, cooled and then cut into pieces and put on a plate.

Features

1. Ducks should be salted first and then sauced, which has a unique flavor. If the temperature exceeds 7℃, the curing time can be shortened to 12 hours.

2. If there are a large number of salted ducks, in order to facilitate the taste, the ducks should be exchanged up and down in the middle of pickling.

3. The dosage of sodium nitrate should be put according to the standard, otherwise it will affect the color and eating of dishes.

4. Making sauced duck requires very high weather temperature, and it is usually made below 5℃ in winter, which is easy to deteriorate when the temperature is high.