How to make the brine recipe of sauce plate duck, the practice and recipe of sauce duck

Material. Freshly slaughtered live duck, ginger, various spices, sweet paste, rock sugar, honey, salt, dark soy sauce.

Method. 1.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.

2.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.

3.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.

4.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.

5.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.

6.When roasting duck, 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 in 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 the grill and put it on the grill and smear a thin layer of sesame oil on the whole body, and air dry for about 15 hours or more. When eating, you can cut it directly into pieces.

The brine recipe of the sauce plate duck needs to use a variety of traditional Chinese medicine and seasonings, and the heat is very troublesome.

That's a complicated matter, you can't do it without a teacher, even if you have a master, you have to rely on yourself.

The recipe and recipe for the sauce duck are as follows:

Ingredients: 500g of hemp duck.

Excipients: appropriate amount of rock sugar, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of star anise, appropriate amount of bay leaf, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of cinnamon.

1. Buy the hemp duck and cut it into pieces, soak it in bleeding water for about an hour, wash it and drain it.

2. Heat the oil in the pan, put rock sugar, boil into bubbling syrup, put the duck pieces in and stir-fry.

3. Put in the dust material to dismantle the Zen wine, star anise, bay leaves, and cinnamon and stir-fry.

4. Add light soy sauce and ginger slices and stir-fry for a while.

5. Put in warm water, submerge the duck, cook for 40 minutes, collect the juice, and the sauce duck is ready.

Summary. How to make the sauce duck: 1

Wash the duck, put it in clean water, add cooking wine, ginger slices, star anise, cinnamon, pepper and other seasonings, remove after boiling, and drain the water; 2.Put the duck in a bowl, add salt, sugar, cooking wine, oyster sauce, vinegar, soy sauce, sesame oil, pepper oil, minced garlic, minced green onion, pepper and other seasonings, stir well; 3.Put the duck into the pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 30 minutes, add green onions, minced garlic, peppercorns and other seasonings, and continue to simmer for 10 minutes; 4.

Remove the duck, place it on a plate and drizzle with the sauce. Recipe for Sauce Duck: Ingredients:

1 duck seasoning: cooking wine, ginger slices, star anise, cinnamon, Sichuan pepper, salt, sugar, oyster sauce, vinegar, soy sauce, sesame oil, Sichuan pepper oil, minced garlic, minced green onion, pepper, etc.

Preparation and recipe for sauce duck.

Hello dear friends<>

We are glad to answer the recipe and recipe of the sauce duck as follows:

How to make the sauce duck: 1Wash the duck, put it in clean water, add cooking wine, ginger slices, star anise, cinnamon, pepper and other seasonings, remove after boiling, and drain the water; 2.

Put the duck in a bowl, add salt, sugar, cooking wine, oyster sauce, vinegar, soy sauce, sesame oil, pepper oil, minced garlic, minced green onion, pepper and other seasonings, stir well; 3.Put the duck into the pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 30 minutes, add green onions, minced garlic, peppercorns and other seasonings, and continue to simmer for 10 minutes; 4.Remove the duck, place it on a plate and drizzle with the sauce.

Recipe for sauce duck: Ingredients: 1 duck Seasoning:

Cooking wine, ginger slices, star anise, cinnamon, Sichuan pepper, salt, sugar, oyster sauce, vinegar, soy sauce, sesame oil, Sichuan pepper oil, minced garlic, minced green onion, pepper, etc.

Ingredients: 2 duck legs.

Excipients: oil, salt, ginger, green onion, star anise, bay leaf, pepper, 1 tablespoon soy sauce, rock sugar, cooking wine, 2 tablespoons soy sauce.

1.Raw materials that need to be prepared.

2. Add green onions, ginger, salt, cooking wine, star anise, Sichuan pepper and bay leaves to the duck legs, massage for 10 minutes, and then put them in the refrigerator for about 20 hours.

3.After washing the duck leg in salted water, add green onion, ginger, cooking wine, star anise, Sichuan pepper and water.

4.Wash the blood meal and let it dry.

5.Fry in a pan of oil.

6. The skin can be fried to a golden brown color.

7.Stir-fry the duck leg with cooking wine, light soy sauce, dark soy sauce, green onion knots, ginger slices, bay leaves, star anise, and Sichuan peppercorns, and simmer over low heat for about 1 hour after boiling.

8.Add rock sugar, add salt and simmer for about half an hour.

9.Finally, just serve the soup away.

The recipe and recipe for the sauce duck are as follows:Ingredients: 4 duck legs, 10 duck wings, 5-10 bay leaves, 2 cinnamon, 4 large petals, a pinch of Sichuan pepper, 4 duck legs, 40g of soy sauce, 2 tablespoons of soybean paste, 1 tablespoon of Lao Gan Ma, 2 teaspoons of five-spice powder, 3 teaspoons of salt, a section of green onion, and a piece of sauce.

Steps: 1. Take a group photo of the ingredients.

2. Cut the duck leg with a few knives.

3. Cool water pot, cold water pot, about 5 8 minutes to boil.

4. If the blood foam comes out, then take it out and wash it, and wipe it dry with kitchen paper.

5. Stir-fry with less oil and sugar.

6. Turn brown.

7. The lower duck leg is colored with sugar on both sides.

8. Put it in the pressure cooker, add all the seasonings, and scoop the sauce.

9. Put salt in a small spoon, don't put more water, in fact, dry boiling is OK, if you like spicy, put hot sauce chili, I am relatively light. If you don't know how salty the marinade is, you can taste it, and in the end, the duck leg is almost as salty as the marinade you taste.

10. Pressure cooker for 40 minutes.

11. If it is relatively light, you can reduce the juice on high heat.

1. Ingredients: appropriate amount of duck legs, 3 spoons of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of southern milk, appropriate amount of oyster sauce, 50-55 grams of rock sugar, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of ginger, 100ml of rice wine, star anise, cinnamon, bay leaves, Sichuan pepper, dried chili pepper (appropriate amount of each).

2. Practice:

1) First wash the duck legs, then put them in a pan and fry them until the duck legs are golden brown on both sides.

2) Then strain out the duck legs, put all the above ingredients into the pot, and add an appropriate amount of water to cover the duck legs.

3) Turn on high heat and bring to a boil, then turn to low heat and cook for 50-60 minutes, then turn off the heat and let the duck legs soak for 50-60 minutes.

After soaking Huiyun Lu (4), bring fire to collect the juice before opening. Pour the broth over the surface of the duck leg until the duck leg is completely stained with the broth.

5) Then put out the boiled sauce duck, put it aside to cool, and then chop it into pieces to eat.

Summary. Hello Sauce board duck preparation:

Ingredient breakdown. Duck, salt, rock sugar, star anise, Sichuan pepper, cinnamon, dried chili, dark soy sauce, sweet paste, honey, bay leaves, tangerine peel, red bean root, licorice, cloves, fennel seeds, sesame oil, ginger.

Preparation and recipe for sauce plate duck.

Hello Sauce board duck preparation: ingredients fine duck, salt, rock sugar, star anise, Sichuan pepper, cinnamon, dried chili, dark soy sauce, sweet noodle sauce, honey, bay leaves, tangerine peel, red bean root, licorice, cloves, fennel seeds, sesame oil, ginger.

1. It is best to disembowel the duck from the back, clean it up, and chop off the duck's feet 2. After the duck is completely drained, wipe the salt, and wipe it evenly inside and out, if it is a duck of about 5 catties, it is recommended to use 40 grams of salt 3, wipe the old soy sauce, and wipe it inside and out, the old 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.

4. Prepare the spices for marinating, including Sichuan pepper, star anise, cinnamon, bay leaves, chili peppers, tangerine peel, cardamom, licorice, cloves, cumin, sand kernels, and all small spices into the spice box 5Once the duck is removed from the refrigerator, remove the ginger from the top and bake in a preheated 190 degree oven for 30 minutes. Large ducks can be roasted for about 10 minutes longer.

In the middle of about 20 minutes, take out the honey and brush it once, and then continue to bake until time 6When roasting duck, 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 in 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 the grill and put it on the grill and smear a thin layer of sesame oil on the whole body, and air dry for about 15 hours or more. When eating, you can cut it directly into pieces.

Hope it helps