How do you make homemade duck with sauce? Sauce duck authentic recipe

Sauce duck is salt, soy sauce and sauce color as auxiliary materials, the selection of fat duck pickled, sauce, dried and dehydrated, is a raw product, before eating need to add seasoning steamed. Among the sauce ducks processed in various places, Hangzhou sauce duck is the most famous, and its processing methods are as follows:

After the duck is slaughtered, disemboweled, chopped, cleaned and dried, the duck is evenly wiped with salt, each duck is about 50 grams of salt, put it into the tank flatly, and the weight is pressed to marinate for 3 days at 0 2, during which it is turned up and down 2 3 times, and then taken out and hung in a ventilated place to drain, and then added natural soy sauce into the tank, and the soy sauce is just immersed in the duck body with a heavy object, soaked for 3 4 days, and turned 1 2 times. After pickling, the duck body is out of the tank, the nostrils are tied with hemp rope and knotted, and a bow-shaped bamboo skin piece is supported in the abdomen, so that the duck body is full and beautiful. Add the sauce color to the soy sauce of the soaked duck, skim off the foam after boiling, pour the marinated duck body, drain it after about half a minute until the duck body is red, and hang it in the sun to dry for about 3 days, that is, the finished product.

In winter, the duck is slaughtered, plucked and washed, the abdomen is dissected, the internal organs are removed, washed and drained, and hung in a cool place to dry until the skin of the duck is dry.

Put the surface of the dried duck in the container, pour in soy sauce (you can also add fennel, pepper, cinnamon and other spices in the soy sauce), the amount of soy sauce is appropriate to soak the duck, soak for about 2 3 days can be scooped up.

In the belly of the duck with two pieces of bamboo crossed to make it flattened, and then hang through the duck's nose with a rope, let it dry in the sun for 4 to 5 days.

Sauce duck is a traditional Han dish that belongs to Zhejiang cuisine.

Sauce duck is generally steamed food, when steaming, ginger slices, green onions, cooking wine, sugar, etc. can be appropriately added, and after steaming, the knife is changed to long strips. It can be used as a cold dish or as a hot meal.

1. Cut the duck into pieces, soak the bleeding water in water, and rinse well.

2. Add cold water to the pot, to cover the duck meat, add white wine, boil to foam, and remove the blood.

3. After boiling, remove the duck meat, simmer the garlic in oil over low heat until it is slightly yellow and fragrant, and remove it.

4. Turn to medium heat, add the duck meat and stir-fry, during which the fried duck fat is poured out several times and fry until the skin is browned.

5. Add dried chili peppers, green onions, garlic slices, star anise, cinnamon, and angelica to stir-fry together to bring out the fragrance.

6. Add a tablespoon of brown sugar, stir-fry until slightly colored, pour a small bowl of white wine and a tablespoon of soy sauce along the edge of the pot, add an appropriate amount of hot water, do not overshoot the duck meat, pick out the green onion segments, cover and simmer for about 30 minutes.

7. After simmering to a suitable taste, add an appropriate amount of salt to taste, and finally collect the juice to your favorite concentration.