Authentic sauce duck formula octagonal

main material

Duck 1500g, onion 10g, red yeast 25g, ginger 10g, salt 20g, star anise 5g, old rock sugar 50g, star anise 5g and rice wine 50g.

The way of doing things

1. The naked duck is disembowelled, its internal organs are removed, its lips and claws are washed and chopped off, its gizzards are cut off, it is boiled in a boiling water pot for a while, then it is fished up, and then its blood is washed and its abdominal cavity is wiped evenly with salt.

2. Put the wok on the fire, drain 250ml of water, and add Redmi to boil.

3. Pour the red juice into another pot and let Redmi boil again.

4. You can make it three times, that is, make 1000ml red yeast water for later use.

5, the wok is easy to get angry, put it in red rice water, put the onion, star anise and star anise in a clean bag, put it in the pot, cook for ten minutes and then pick up the bag.

6. Put the domestic duck into the pot, add 5 grams of old rock sugar, salt and rice wine and bake for 2 hours.

7. When the duck is crispy and the juice is more than 200ml, stir-fry the sugar color with a stove fire, scoop the juice with a strong spoon, and pour it on the duck continuously, while making the duck rotate.

8. When there is 100ml juice left, scoop up the duck and put it on the plate. They are naturally cooled, sliced and put on a plate.

What is the formula of authentic sauce duck?

Exercise 2

raw material

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

manufacture

1. Slaughter the duck's empty belly, scald it with hot water at about 80℃, wash it, cut open the belly at the upper end of its anus, cut off the bronchus and esophagus, cut off the duck's wings after washing, hook it in the duck's nasal cavity, and hang it in a naturally ventilated and dry place to dry.

2. Mix 0.25g of salt water with salt, evenly rub it on duck skin, then put 5g of salt water into duckbill valve to slaughter joints and abdomen, twist the duck neck to the chest and clamp it under the right wing, put it flat in the main cylinder, cover it with bamboo grates, and tamp it with big stones.

3. After marinating at an average temperature of 0℃ for 36 hours, turn the duck over, marinate for 36 hours, take it out of the jar, and drain the marinade in the duck belly.

4. Put the settled duck in the main vat, then add a proper amount of soy sauce to swallow the domestic duck, then put the bamboo grate on it and tamp it with stones.

5. When the temperature is 0℃, soak the duck for 48 hours and turn over the dish, then soak it for 48 hours and take it out of the tank.

6. Then put a thin hemp rope in the duck's nose and tie it on both sides. Then, a bamboo strip with a length of 50 cm is bent into an arc and stuffed into the stomach from the abdominal joint to expand the duck cavity to both sides.

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

8. When the duck turns bright red, pick it up and dry it in the sun for 2-3 days.