How to cook cooked duck in soy sauce?

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

Exercise 1

condiments

Duck 1500g, shallot 10g, red yeast 25g, ginger 10g, salt 20g, star anise 5g, rock sugar 50g, cinnamon 5g and cooking wine 50g.

working methods

1. Cut off the internal organs by laparotomy, wash and chop off the mouth and feet, cut off the duck 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 250ml of water, add Redmi and bring to a boil.

3. Pour the red juice into another pot, leaving Redmi to continue pouring water and boiling.

4. It can be made continuously for three times, and then 1000 ml red kojic water can be made for later use.

5. Put the wok on the fire, add the red rice water, wrap the onion, star anise and cinnamon with a clean cloth, put it in the pot, cook for a few minutes and then take out the cloth.

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

7. When the soup is about 200ml after duck crisp, collect the juice with strong fire, pour the juice on the duck with a spoon, and turn the duck over with a pot.

8. When the soup is about 65,438+000 ml, take out the duck and put it on the plate. After natural cooling, cut it into pieces and put it in a plate.

Exercise 2

material

2500g of duck, 5g of onion, 5g of ginger, 0g of sugar10g of rice wine15g, 20g of soy sauce and 30g of salt.

manufacture

1. Slaughter ducks on an empty stomach, scald their hair with hot water at about 80℃, cut open the upper part of anus after washing, take out trachea and esophagus, cut off duck's claws after washing, hook the duck's nostrils, and hang them in a ventilated and dry place to dry.

2. Mix 0.25g of sodium nitrate with refined salt, evenly rub it on the duck skin, then put 5g of sodium nitrate into the duck mouth and abdominal cavity, twist the duck head to the right wing, put it flat in the jar, cover it with a bamboo grate, and compact it with a big stone.

3. Marinate the duck at about 0℃ for 36 hours, then turn it over and marinate for 36 hours, then take it out of the tank and drain the salt water in the duck's belly.

4. Put the processed duck into the jar, 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 0℃, the duck is soaked for 48 hours and turned over, and then soaked for 48 hours and then taken out of the tank.

6. Then put a thin hemp rope in the duck's nostrils, tie the two ends, and then bend a bamboo piece about 50 cm long into an arc and stuff it into the stomach from the opening of the abdomen, so that the duck cavity can be stretched to both sides.

7. Then add 50% water to the marinated soy sauce, put it in a pot to boil, skim off the floating foam, put the duck in, scoop up the brine with a spoon, and pour the duck continuously.

8. After the duck turns red, take it out, drain it and dry it in the sun for 2-3 days.

9. Before eating, put the sauced duck in a big plate. Do not add water, sprinkle with yellow wine, sprinkle with sugar, onion and ginger, and steam in a cage with high fire until there are fine cracks on the duck wings.

10. The steamed duck is poured out of the salt water in the abdomen, and can be cut into pieces and put on a plate after cooling.

trait

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

2. If a large number of ducks are pickled, 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. It takes a very high temperature to make sauced duck, usually below 5℃ in winter, which is easy to deteriorate when the temperature is high.