The making of sauce plate duck, the sauce plate duck making process

First, the quality requirements.

The duck meat is moderately firm and moderate, purple sauce color, thick and sticky and wraps the duck, bright, salty and sweet, slightly fragrant.

2. Ingredients. 1 fat duck, appropriate amount of salt, 3 dollars of red soy sauce.

4 bucks of sugar, a pinch of cinnamon, a pinch of fennel.

1 green onion knot, 5 slices of ginger, a little sauce.

Appropriate amount of red rice juice 1 tael of rock sugar.

3. Preliminary processing.

1. The duck first plucks out the remaining feathers, washes them, cuts an inch-long knife edge with a pointed knife at the soft gear under the wings, and digs out the heart, gizzard, intestines, liver, etc. with three fingers together (or ask the store to help clean it when buying), and wash it with water.

2. Rub the whole body on the duck skin with salt, rub it until the salt dissolves (sweating), and place it in a container to marinate for about 12 hours. Make the duck skin wrinkled and the meat stiffened.

Fourth, cooking methods.

1. Put the duck in a pot of water (submerge the duck) and cook it until it breaks red, and wash it with cold water to make the duck white and refreshing (to reduce the salty taste).

2. Put the duck into the pot again, add water (submerge the duck), sugar, soy sauce, sauce color, red rice juice, cinnamon, fennel, green onion knots, ginger slices, and taste the taste. After boiling on the fire, turn to low heat and cover and simmer until the duck is cooked and the duck legs are soft (that is, even the duck spine can be pulled).

3. Thick marinade: take out the duck, add 1 kg of original marinade, 1 tael of rock sugar (try the taste), burn it on a low fire until the sugar dissolves, slightly roll, and constantly dig out the marinade and pour the duck, burn and pour until the duck evenly sticks the marinade, the marinade is thick and gelatinous, take it out and put it on the plate, and pour the residual halogen into the container for later use.

5. Notes. 1. It is better to choose ducks that have been raised for more than one year.

2. The sauce duck can also be changed to salt brine (that is, soaked in salt water, it is best to use old brine when simmering to ensure color and taste).

First of all, you can buy the duck back, and then after the remediation is exposed, add some soy sauce and concoct it for about a night, it's simple.

How to cook sauce plate duck? Clean the duck, add bean paste, light soy sauce and oyster sauce cooking wine to marinate together, and then put it on the fire to dry and bake, and then it can be baked.

The sauce board duck making process, the sauce board duck is a very famous specialty, many people usually make an authentic sauce plate duck when eating, the taste is really unforgettable, so the following will share the sauce plate duck production process for you.

It is better to disembowel the duck from the back, clean it up, and chop off the duck feet. I told the master who killed the duck to chop the back open, but the person went down with a knife, and even the abdomen was chopped open, only a little skin was connected, and then when I washed it, the skin was completely broken and became two and a half ducks.

The duck is completely drained and salted, and it should be evenly wiped inside and out, the duck I bought this time is smaller, about 30 grams of salt, if it is a duck of about 5 catties, it is recommended to use 40 grams of salt.

Wipe the dark soy sauce, inside and out, the dark soy sauce is mainly for coloring, and then smear the ginger to remove the fishy. Then seal it in a tight bag and marinate in the refrigerator for 24 hours.

Prepare the spices for marinating, in the picture below, from top to bottom, from left to right: the first small picture is the more common marinade, which are Sichuan pepper, star anise, cinnamon, bay leaf, chili pepper and tangerine peel. The second small picture is cardamom.

The third small picture is licorice, cloves and cumin. The fourth small picture is Sharen. Place all small grains of spice into a spice box.

After the duck is removed from the refrigerator, wipe off the ginger on top and bake it in a preheated 190 degree oven for 30 minutes, and the large duck can be roasted for about 10 more minutes. In the middle of about 20 minutes, take out the honey and brush it once, and then continue to bake until the time.

Roast duck. At that time, boil a pot of water, put in the spices of step 4, a spoonful of sweet noodle sauce, salt, light soy sauce, dark soy sauce, a small piece of rock sugar, cook for about 15 minutes, immediately after the duck is roasted, put it into a boiling brine pot, turn off the low heat, marinate for about 15 minutes, turn off the heat and simmer for another 15 minutes, take out and put it on the grill net and smear a thin layer of sesame oil on the whole body, and air dry for about 15 hours. When eating, you can cut it directly into pieces.

Ingredients

Duck 500 grams.

Ginger 10 grams.

Garlic 10 grams.

Chives 10 grams.

Star anise 5 grams.

Cinnamon 5 grams.

Dark soy sauce 5g.

Light soy sauce 5 grams.

Method steps

Wash the duck, pot under cold water, bring to a boil, and pry the water!

When you are ready to stir up the water, you can prepare the ingredients, wash the green onions, ginger, garlic, star anise, cinnamon, and dried chili peppers.

Heat a pan and add oil. Add rock sugar to boil over low heat, continue to put green onions, ginger, garlic, star anise, cinnamon, dried chili peppers, and stir until fragrant.

Add the duck, add light soy sauce, stir-fry dark soy sauce and pour in beer.

Add sesame oil, medium heat, then turn the duck over every minute or two, keep pouring the juice on top of the duck to color, and slowly reduce the juice.

Collect the juice, turn off the heat and remove from the pan.

Tools Raw materials

Duck. Soy sauce, star anise, bay leaves, cinnamon, cloves, wolfberry, ginger slices, sugar, green onions.

Method steps

Pour soy sauce into the pot, add star anise, bay leaves, cinnamon, cloves, wolfberry, ginger slices, and sugar, cook over medium-low heat until the sugar dissolves, and then cook for two or three minutes. Pour out and let cool.

Put the duck in the container. Soak the duck in the boiled water. Marinate for two days and then remove. Hang outside to air dry.

Put the good duck on a plate. Add green onions for garnish.

The practice of homemade sauce plate duck, sauce plate duck is a very famous specialty, and many people usually eat'When I make an authentic sauce plate duck, the taste is really unforgettable, so I will share the method of homemade sauce plate duck with you below.

Ingredients

1 duck. Green onion 10 grams.

Ginger 10 grams.

40 grams of rice wine.

Red yeast rice 15 grams.

1 2 teaspoons of salt.

30 grams of rock sugar.

Star anise: 2 pcs.

3 bay leaves.

Cumin 10 grams.

Angelica dahurica 3 tablets.

1 grass fruit.

Step Method

Ingredients: duck, green onion and ginger, angelica, grass fruit, star anise, cumin, bay leaf, red yeast rice, rice wine.

Duck in a pot under cold water, add two teaspoons of rice wine to the water and bring to a boil over high heat.

Blanched ducks remove the water to control the dryness.

Small ingredients such as cumin and red yeast rice are placed in the packet.

Put a little base oil in the pot, add green onion and ginger, star anise, grass fruit, and angelica to stir until fragrant.

After stirring the seasoning, add the duck with controlled moisture and add half a bowl of rice wine.

Add 1/2 teaspoon dark soy sauce and 1/2 teaspoon salt.

Add the packet and rock sugar, add water to two-thirds of the duck, bring to a boil over high heat and simmer over low heat.

Cook on low heat for about 60 minutes, use chopsticks to easily pierce the thickest part of the duck meat, reduce the juice over medium heat, and pour the soup on the duck with a spoon while collecting the juice.

Turn off the heat until the soup is almost full.

Ingredients

Sauce plate duck to taste.

Cayenne pepper to taste.

Garlic to taste.

Salt to taste. Essence of chicken to taste.

Light soy sauce to taste.

Oyster sauce to taste.

Method steps

First, cut the sauce plate duck into pieces for easy flavoring.

Second, prepare the ingredients, peppers, garlic.

Fourth, the ginger and garlic are ready and stir-fried until fragrant.

Fifth, put in the sauce plate and stir-fry the duck, add the chili pepper and stir-fry for a while, add light soy sauce, some oyster sauce, chicken essence to taste, and finally put it on a plate.

Tools Raw materials

1-2 ducks, about 2000 grams of soy sauce, appropriate amount of ingredients, appropriate amount of wolfberry, appropriate amount of ginger slices, about 300 grams of sugar.

Method steps

We clean the duck and set aside, add soy sauce, seasoning, goji berries, ginger slices, and sugar to the pot.

Cook over medium-low heat until the sugar melts, then bring to a boil over high heat, pour it into a basin and let it cool, then put the duck in and dip it into the sauce.

Then press it on top with a plate and float it, marinate it like this for two days, then hang it up and air dry, and steam it in the pot when you want to eat it.