How to make homemade sauce duck and how to eat it well

Two ducks

soybean

fennel

cinnamon

Mircia

refined sugar

salt

wine

The practice of sauced duck

Pour light soy sauce, dark soy sauce, fennel, cinnamon and fragrant leaves into a pot to boil, then sprinkle with white sugar and salt, stir and let cool.

Wash and slaughter the ducks, hang them for a day and flatten them in a container.

Pour in the cooked sauce-flavored soup and marinade.

Then add a little white wine and shake well.

Hold it down with a heavy object to keep the ducks out of the miso soup.

Soak for two days, turn it over and soak for another day.

Then take it out and spread it among the ducks and hang it in the sun for a day.

After hanging for a week, you can add yellow wine and ginger slices and steam them in a pot.

Finally, slice the sauce duck and put it on a plate as a cold dish for family New Year's Eve.

skill

1. When you buy a duck, you should remove the coquettish meat above the duck's ass, or just cut the duck PP directly.

2. After the duck is washed, it is necessary to coat some salt and yellow wine on the duck, soak it for half a day, then filter out the oozing blood and hang it for one day, which can reduce the fishy smell of the duck.

3. Ducks should flatten their weight. So you can taste it all in the sauce.

4. It's best to take it out to dry on the first day when the weather is fine, dry it in the sun for one day and turn red and bright, then move it to a cool and ventilated place to dry it. It's best not to sauce in rainy days, because it's not easy to dry and it's easy to get moldy spots in rainy days.

5. Adding some white wine in the curing process can enhance the flavor and taste.

6, soy sauce, soy sauce, fennel, cinnamon, fragrant leaves into the pot to boil, then sprinkle with sugar and salt, and then be sure to let it cool before use.

7. Finally, chop up the ducks and put them neatly on the plate. For us housewives, we can't use a lighter western-style knife and so on. We should prepare a heavier chef's knife at home. On the premise of steaming the sauced duck thoroughly, aim hard and add a second knife without dragging the meat or bones, so that the plate will be neat.