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Fresh and tender sauce making method
The sauce duck marinated with fresh soy sauce and other seasonings is full, bright, amber, fresh and delicious, suitable for both young and old, and is a popular commodity in the food market. Its production technology is as follows: (a) the choice of materials. Health ducks of the same year or last year are required to weigh more than 1.5 kg and have full muscle mass. (b) Ingredients. According to the processing of 50 fat ducks, it is necessary to use 2 kg of soy sauce, 2 kg of salt, 2 kg of sugar, 0.5 kg of cooking wine, 150 g of cinnamon, star anise and scallion, 15 g of cloves, 10 g of Amomum, and 50 g of dried tangerine peel. Ingredients can also be selected based on local market conditions. Processed poultry products are generally sweet in the south and salty in the north. (c) slaughtering and processing. Slaughter and bleeding according to the usual slaughter method, scald with hot water, remove the feathers, cut a small 3-4 cm in the abdomen, remove the internal organs, cut off the wing tips and claws (for other use), and then soaked with water Wash and drain water. (d) marinated. Salt the body of the duck with salt, until the salt dissolves, put it in a jar or pot and marinate for about 10 hours, so that the duck's skin is wrinkled and the muscles are crumpling. The duck at this time is called duck billet. (five) sauce system. Put the marinated duck billet into the pot, add the clear water to immerse, boil it, remove it after 10 minutes, wash it with cold water, make the duck white and clean, and reduce the saltiness, drain the water. Then put the duck billet into the pot, refill it with water, put it in the ingredients, boil the water with a stir, change to a small fire, cover it until it's tender, and then remove the duck billet. Calculate according to each billet, take the original halogen (broth when stamped and cooked) 0.5 kilograms, 50 grams of crystal sugar, dip it on the fire till it is slightly open, and when the soup is thick, it will be marinade. After hanging duck body with marinade, hang the duck and the marinade does not flow. Then, let the duck cool, slice and plate and pour the remaining marinade and serve it. China Agricultural Network Editor