Practice of Huizhou sauce duck

100 Fat Duck

3 kg of soy sauce, 7 kg of salt, 5 kg of sugar, 300 g of cinnamon, 300 g of fresh ginger, 0/00 g of pepper/kloc, 0/00 g of dried tangerine peel/kloc, 20 g of clove and 20 g of Amomum villosum.

eating habits

1, material selection: 1 ~ 2 years old, weight1.5 ~ 2kg as raw material. Slaughtering, cleaning, eviscerating and draining water to obtain duck blank.

2. Brine production: Boil with 65,438+02.5 kg of water, add 750 g of monascus powder, 7.5-65,438+00 kg of white sugar, 250 g of Shaoxing wine and 65,438+000 g of fresh ginger, mix in a pot, and boil to make marinade.

3. Pickling: Put the duck blank into a container, sprinkle some salt water on the body surface and cavity, and shake well. The curing time is 1 ~ 2h in summer and 2 ~ 3d in winter.

4. Marinating: Before boiling the duck, boil the stock and add the ingredients. In addition, put 4 ~ 5 petals, a little Amomum villosum, onion, fresh ginger and Shaoxing wine in the cavity of each duck, and add the cooked soup. First, boil with high fire, add Shaoxing wine, and then simmer for 40 ~ 60 minutes. When the wings bloom, you can cook. Take the duck out and put it in a container, dry it for 15 ~ 20 minutes, and pour the marinade on the duck.