Making method of sauced duck

There are many ways to make sauced duck. Many famous foods are made from duck meat, such as sauced duck and Beijing roast duck. Sauced duck is one of the famous foods in Hunan, and many people like to eat it. Here are some ways to make sauced duck.

How to make sauced duck 1 Remove the paws, tips of wings and buttocks, take out the internal organs and lay them flat as much as possible.

Stir-fry the salt and fennel with low heat, and apply it to the duck in a yellowish color.

The salted duck can be shaped with two cases, and the pressure cooker can be used for more than ten hours. Let it set in the refrigerator in summer.

After the ducks are washed and dried, in order not to deform, they can be tied up with thread and shaped, and baked in an oven at 180 degrees for 40 minutes.

Stir-fry ginger slices, pepper and pepper in a hot pot until they are fragrant, then add sauce, soy sauce, cooking wine, salt and sugar to taste, and two spoonfuls of sweet noodle sauce. After listening to the beer, add star anise, cinnamon, fragrant leaves and other seasonings, then pour in appropriate amount of boiling water and keep boiling for 10 minutes, then put the duck in the oven, cook for an hour, and then soak it for an hour or two to taste.

The only sad thing is that the ducks that have been pressed all night are deformed when they are cooked.

Authentic dried salted duck needs air drying, but the recent weather doesn't allow it, so I controlled the water for four or five hours to dehydrate the surface (or put it in the refrigerator for air drying). If it is cooked in winter, it can be air-dried for two or three days.

That's good.

Making method of sauced duck II

It's best to gut the duck from behind, clean it up and chop off its feet. I told the duck killer to chop off his back, and as a result, his stomach was cut off with a knife, leaving only a little skin attached. Later, when washing, the skin was completely broken and became two and a half ducks.

After the duck is completely drained, sprinkle salt evenly inside and outside. The duck bought this time is relatively small, with about 30 grams of salt. If it is about 5 kg, it is recommended to use 40 grams of salt.

Wipe with soy sauce, both inside and outside, soy sauce is mainly colored, and then wipe with Jiang Mo to remove the fishy smell. Then sealed with dense bags and marinated in the refrigerator for 24 hours.

Prepare spices for pickling. The following pictures are from top to bottom and from left to right: The first picture shows common marinades, including pepper, star anise, cinnamon, fragrant leaves, pepper and dried tangerine peel.

The small picture is cardamom.

The small picture shows licorice, clove and fennel.

The fourth small picture is the sandman. All the small spices are packed in spice boxes.

After the duck is taken out of the refrigerator, wipe off the Jiang Mo on it and bake it in the oven preheated to 190 degrees for 30 minutes. Ducks can be roasted for about 10 minutes. About 20 minutes in the middle, take it out and brush it with honey once, and then continue baking until the time.

When the roast duck is cooked, boil a pot of water, add the seasoning from step 4, a spoonful of sweet noodle sauce, salt, soy sauce and a small piece of rock sugar, and cook for about 15 minutes. Immediately after the duck is roasted, put it into the boiling brine pot, turn off the fire, marinate for 15 minutes, and take it out. You can cut it directly when you eat it.

How to cook the sauce duck? 3. Wash it clean.

Put a little oil in the hot pot.

Put the duck leg in the pot, peel it and fry it over medium heat.

Deep-fry the skin until golden brown, and pick it up. At this time, there will be more than half a bowl of oil in the pot, and half of it will be gone (there are too many cooking leaves).

Add soy sauce, soy sauce, cooking wine and salt to the oil in the pot.

Add another piece of ginger sugar and heat it on low heat. Stir with dry chopsticks until it bubbles.

Add the freshly fried duck leg and peel it.

Cover the pot and simmer for 5- 10 minutes.

(This process will be repeated later 1 time)

Open the lid and turn it over! Dip the duck leg in the sauce with a spoon, repeat it several times, then cover it and stew (just covered step)

Pick it up, let it cool, cut it into pieces, and set the plate.

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The sauce at the bottom of the pot is ok.