The garlic sauce on the Hong Kong style crispy roast duck is particularly delicious, how to make it?

Introduction: Crispy roast duck is golden in color, crispy and fragrant, with wine and rice, both are good, it is a vegetarian recipe, oily skin recipe, and home-cooked recipe.

Ingredients: 100 grams of oily skin.

Excipients: 50 grams of wheat flour, 10 grams of sugar, 15 grams of ginger, 5 grams of five-spice powder, 1 gram of baking powder.

Seasoning: 15 grams of soy sauce, 15 grams of cooking wine, 3 grams of salt, 30 grams of peanut oil.

Cooking method: (1) Pour 200ml of fresh soup into the pot and bring to a boil, add soy sauce, monosodium glutamate, sugar, five-spice powder, minced ginger and cooking wine and stir well to make marinade;

2) Soak the tofu coating in the marinade, then steam for about 10 minutes, take it out and let it cool, and cut it into 16 pieces of uniform size;

3) Take 100 grams of flour, add refined salt, monosodium glutamate, baking powder, mix with water to form a paste for later use;

4) Wash the iron pot, pour in the peanut oil after heating until it is 70% hot, hang the tofu clothes one by one, put them in the oil pan and fry them until golden brown, remove the control oil, and stack them neatly on the plate.

2) The tofu coating should also be evenly hung to ensure that the color of the finished dish is consistent;

3) Because the crispy roast duck has been fried, 700 grams of peanut oil need to be prepared.

Related: (1) Oily skin is rich in high-quality protein and has high nutritional value; Contains a large amount of lecithin, which prevents cardiovascular disease and protects the heart.

2) Wheat flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the intestines, removing heat and quenching thirst.

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Crispy roast duck full detailed tutorial.

How to make duck in fresh sauce.

Selection of raw materials: The raw materials should be selected from the healthy duck born in the current year or the previous year, requiring a live weight of more than 1 75 kg, body length, body width, chest and leg meat plump, and walnut meat on both intestines. Before slaughtering, it is best to use rice or rice bran and corn as the main meat for live ducks.

To feed for several weeks, fertilizer, so that the fat and meat are tender, **white, this duck fat has a high melting point, and it is not easy to drip oil and hair in the case of high temperature.

Slaughtering and finishing: slaughtering and bloodletting according to the usual slaughtering method, soaking in hot water, removing feathers, rinsing with water to clean the blood stains, and removing the fine hair of the duck body. Before evisceration, the 2 wings and 2 feet are removed, with the 2 wings at the 2nd joint and the 2 feet at the joint below the femur.

Cut a small incision of 4 6 cm vertically in the abdomen, remove all internal organs including lungs and kidneys, and then wash the residual mucosa and blood stains with water, soak for about 2 hours to remove the duck and drain the water.

Composition of excipients: the formula of excipients (calculated according to the processing of 10 fat ducks); 0 4 kg of soy sauce, salt and sugar, 0 1 kg of cooking wine, 30 grams of cinnamon, star anise, and green onions, 3 grams of cloves, 2 grams of sand kernels, and 10 grams of tangerine peel. Ingredients also.

It can be selected according to the taste, generally sweet in the south and salty in the north.

Pickling: Put the salt into the pot, add 3 grams of star anise to 500 grams of salt, stir-fry with fire, and process and grind finely. Then according to the ratio of 120 grams of fried salt per kilogram of duck, rub the whole body and the inside of the body cavity with fried salt until the salt dissolves, and then stack the duck in the tank to marinate for about 10 hours, so that the duck's ** is tightly wrinkled, and the muscles are stiffened into duck blanks.

Sauce: Put the marinated duck blank into the pot, add water to immerse, boil over high heat, boil for 15 minutes, remove it, wash it with cold water, make the duck white, and reduce the salty taste, drain the water. Then put the duck blank in the pot, add water to submerge it again, put the auxiliary materials, boil the water with a strong fire, and then use a low heat to cover and simmer until the duck is crispy and soft, and then take out the duck blank.

According to each duck blank, take 0 5 kg of original marinade, 25 grams of rock sugar cubes, boil on the fire until the marinade thickens, hang up after coating the duck body, and take the marinade as the body.

Finished product: Cool the duck, slice it and put it on a plate, and pour the remaining marinade on it, which is the finished product. The sauce duck is plump in shape and amber in color, and the trout is tender and delicious.

Foshan Zhuhou sauce duck production materials:

Ingredients: 1500 grams of duck.

Seasoning: 3 grams of monosodium glutamate, 5 grams of salt, 100 grams of Zhuhou sauce, garlic (boiledgrams, 10 grams of soy sauce, 15 grams of sugar, 15 grams of cooking wine, 5 grams of sesame oil, 1 gram of pepper, 10 grams of ginger, 15 grams of shallots, 120 grams of vegetable oil.

Characteristics of Foshan Zhuhou Sauce Duck:

The color is sauce red, fragrant and lubricated, fat but not greasy.

The practice of Foshan Zhuhou sauce duck:

1.Disembowelment of the fat and tender duck, take out the internal organs, cut off the duck's feet and wash them, and wipe them dry;

2.Wipe the cleaned duck skin with soy sauce, fry it in a pan of boiling oil until golden brown, take it out, and put it in a basin;

3.Add monosodium glutamate, salt, soy sauce, minced garlic, sugar, cooking wine, pepper and sesame oil to the Zhuhou sauce, mix well, apply it to the inside and outside of the duck's abdominal wall, and wipe it well;

4.Stir the green onion and ginger until fragrant and put it into the duck belly;

5.Wipe the duck evenly, add the green onion and ginger, steam it for about an hour, take it out, remove the green onion and ginger;

6.Cut off the duck head and duck tail, chop the duck body, arrange it in the basin, put the duck head and duck tail into a duck shape, and pour the original juice on the duck surface.

Foshan Zhuhou sauce duck production tips:

1.This product is steamed, mainly by fierce fire, basketed when the water is boiling, and quickly steamed, mainly to keep it fresh and tender;

2.Due to the frying process, 1500 grams of vegetable oil need to be prepared.

Personally, I think it's enough to put spices and minced garlic into the belly of the duck and soak it in soy sauce.