Heroes. I would like to ask for advice on how to make Shimokawa Koka shredded roast duck

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The practice of shredded duck.

Ingredients: 1 Hunan sauce plate duck is about 500 grams, and 20 grams of fragrant and dried ducks.

40 grams of seasoning dry pan oil, 20 grams of red oil, 10 grams of rice wine, 2 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper, 2 grams of sesame seeds, 2 grams of sesame oil, 20 grams of ginger, 20 grams of garlic cloves, 20 grams of red pepper, 10 grams of coriander leaves, 100 grams of salad oil (actual consumption of 40 grams).

Method 1: Steam the duck on the sauce plate for 5 minutes, then remove the bones, tear the meat into strips 1 cm wide, and cut the red pepper and fragrant dried into strips that are cm wide and 6 cm long. Finely chop the ginger and garlic and set aside.

2. Heat the salad oil in the pot until it is hot, put it in the fragrant dry and fry it over low heat until golden brown, remove and drain the oil, add 10 grams of dry pan oil, 10 grams of red oil, and salt to the pan and stir-fry evenly, and then put it at the bottom of the dry pot.

3. Put the torn sauce plate duck into the salad oil that is burned to 70% hot and fry it over low heat for half a minute until it is fragrant.

4. Add the remaining dry pan oil, red oil, rice wine, minced ginger, minced garlic, red pepper, monosodium glutamate, pepper and sesame seeds, put the duck strips on medium heat and stir-fry a few times, put them out of the pot and put them on the dried fragrant dry in the dry pot, pour sesame oil, sprinkle with coriander leaves, and serve on the table. Characteristics are dry, spicy, fragrant, and the sauce is fragrant.

1. Preparation method of shredded duck brine formula. Ingredients: 25 kg of stock.

Ingredient A (150 grams of white cardamom, 1 clam, 50 grams of grass fruit, 100 grams of angelica, 200 grams of star anise, Sichuan pepper, and dried chili pepper, 300 grams of green and red peppers, 2 monk fruits, 10 grams of yellow mast). Ingredient B (250 grams of monosodium glutamate, chicken powder, 750 grams of salt, 100 grams of rock sugar, half a bottle of fish sauce, 150 grams of Erguotou liquor), 100 grams of dried lemongrass and coriander, 250 grams of chives and sugar, 500 grams of ginger.

2. Preparation method: Put dry grams of salad oil into the pot, burn to fifty percent hot, add A ingredient to stir-fry, add broth, add B ingredient to taste, add sugar color tone, add dry lemongrass, coriander, chives, ginger is homemade brine.

3. How to shred duck: make the duck clean, blanch, put it into the homemade shredded duck brine, marinate it for half an hour, let it cool, and tear it into pieces. Add 500 grams of salad oil to the pot, and when it is 70% hot, pour in the hemp duck and fry it for a few minutes until it is red.

Leave the bottom oil in the pot, add minced garlic, minced green onions, and dried chili peppers to stir-fry until fragrant, add fried sesame duck, add soy sauce and sesame oil to fry dry, pour out and put on a plate, and decorate with fragrant flowers. The sauce is guaranteed to be crispy, with a unique flavor and a long aftertaste.

Shredded duck ingredients.

1 duck (about 1250 grams), 1000 grams of vegetable oil (30 grams of actual consumption), 20 grams of refined salt, 20 grams of monosodium glutamate, 50 grams of cooking wine, 15 grams of soy sauce, 25 grams of light soy sauce, 50 grams of whole dried peppers, 15 grams of chives, 20 grams of ginger, 1 package of marinated medicine, 3 grams of thirteen spices, 3 grams of salt and pepper powder, 2000 grams of fresh soup. Features: Crispy on the outside and tender on the inside, fresh and fragrant.

Method 1: Slaughter and wash the duck, blanch it in a pot of boiling water, remove the blood, and drain the water.

2. Make the marinated medicine and above seasonings into a marinated pot, put in the duck, marinate for 60 minutes on low heat until the duck is rotten, and cut it into large pieces with a knife.

3. Put the pot on the fire, put in vegetable oil, burn until it is 60% hot, fry the duck pieces until the skin is crispy, pour in a colander to drain the oil, then mix with thirteen spices and salt and pepper powder, and neatly put it into the bamboo fence.

Ingredients: 10 frozen ducks.

Seasoning: 20 kg of spices, 100 grams of Huadiao wine, a little liquor and salt.

The secret recipe for spices: The duck needs to be soaked and marinated in spice water before frying, taking 20 kg of water as an example. Pour the water into the brine bucket and add spice packets (60 grams of star anise, 50 grams of Sichuan pepper, angelica, white cardamom, cumin, bay leaves, dried chili peppers, 15 grams of licorice, 15 grams of male cloves, 45 grams of kaempfera, 40 grams of nutmeg, 40 grams of grass cardamom, 35 grams of tangerine peel, 25 grams of woody fragrance, 75 grams of thyme, 30 grams of sand kernels, 30 grams of grass fruit, good ginger, 25 grams of white pepper and cinnamon, 20 grams of long pepper, 1 kilogram of shallots, ginger pieces, and 1 kg of garlic.

The practice of shredded duck.

1. The duck must be soaked in light salt water, soaked until the body color is white, and then rinsed with water to remove blood stains to ensure that the spice water is clean.

2. Because the duck is roasted directly, it must be soaked in spice water until it tastes, and the flavor enhancer is added when it is about to be marinated, otherwise the marinating time is too long, and the fragrance will be lost. When roasting, pay attention to the order in which the duck is placed, first into the duck body, and then put the duck head, so that it is easy to bake.

The shredded duck is selected from high-quality native duck, refined with natural spices, with a unique taste, fragrant and penetrating bones, delicious color and fragrance.

1. Shredded roast duck silver slow method.

The material is stupid. 10 grams of salt front mold, 5 grams of sweet and spicy powder, 2 grams of black pepper powder, 2240 grams of 1 whole duck, and 115 grams of butter.

Method. 1.Preheat the oven to 190 degrees.

2.Rub the salt, pepper and sweet and chili powder over the duck skin and place in a baking dish.

3.Bake in a preheated oven for 1 hour, then scoop half of the butter onto the duck and continue to bake for another 45 minutes. Then scoop the remaining half of the butter onto the duck and bake it for another 15 minutes or until the skin is golden brown.

If you feel that the pear is big, eat the duck, yes!

There should be a special roast duck oven, and the duck will be drowned first, and then roasted.