What is the medicine bag in the royal duck?

We use cherry ducks made in Shandong, each weighing about two and a half Jin, and the purchase price is 20 yuan/duck, which saves the cost. Yulaoshui

Compared with ducks, cherry ducks have more delicate meat, just the right fat content and are more moist to eat. In addition, compared with other hotels, we add much less seasonings, such as soy sauce, etc., mainly through secret medicine packaging to enhance the flavor of ducks, and the taste of medicines and the flavor of duck meat are combined to produce a fragrant and nourishing product.

Characteristics of casserole duck:

Hunan people like to eat local old water ducks in the selection of materials, because the old water ducks are firm and elastic in meat quality, low in fat content and not greasy to eat, but the cost of raw materials is high, and the price of white-striped old water ducks is 15 yuan/kg, so hotels are now looking for ducks with similar taste to replace old water ducks to reduce costs.

Medicine bags have a great influence on the flavor of cooked vegetables. Each duck is equipped with 1 medicine bag, and each medicine bag can only be used once. Each hotel has a different recipe, with Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis and Rhizoma Gastrodiae as the main ingredients, and some of them also add lemongrass and other spices to enhance the flavor of ducks.

In terms of operation process, it is operated by a special person at an open stall. The seasoning method is different from traditional Hunan cuisine. It is made by simmering with clear water and medicine bags, without adding pepper. In order to prevent the ducks from sticking to the pot during the simmering process, the chefs will put a round stainless steel frame under the ducks and take it out before leaving the dishes. Ducks take a long time to make, usually about 2 hours, so they need to be processed as soon as they get to work, and they can only be finished at noon. Put the prepared duck on the stove hole and simmer for heat preservation. Before taking the vegetables, increase the firepower and put away all the soup, leaving only a little duck oil in the pot. Only in this way can duck meat be tender and fragrant.

Raw materials:

There are 1 white striped cherry duck (about 1200g).

Seasoning:

Ginger slice 10g, onion 10g, spice packet 1g, gold label soy sauce 6g, dragon brand soy sauce 4g, salt 5g and chicken essence 3g.

Self-made perfume medicine package formula:

Mix 3 grams of Radix Codonopsis, 1.5 grams of Radix Angelicae Sinensis, 3 grams of Rhizoma Citronellae, 6 grams of Radix Astragali and 6 grams of Pericarpium Citri Tangerinae, grind into powder, and put into a medicine bag. Among them, Codonopsis pilosula and Angelica sinensis play a nourishing role, Astragalus membranaceus and citronella enhance fragrance, and dried tangerine peel removes fishy smell.

Production method:

(1) Wash the white-striped cherry duck, cut off the head and neck, wing tips and duck feet, and soak the blood in hot water.

(2) Put the duck into a stainless steel round-framed casserole, add ginger slices, onion slices and spice bags, pour in 6g of Jinbiao soy sauce, 4g of Longpai soy sauce, 5g of salt and 3g of chicken essence, add water to the duck, bring to a boil with high fire, turn to low heat, cover and stew for 2 hours, and take out the medicine bag, ginger slices and onion slices.

(3) When taking vegetables, collect the juice with strong fire, filter it with a fine leak, and pour the soup on the duck's back until the soup in the pot is quickly dried.