What flavor can roast duck, braised duck and chicken add to cooked food?

A new fat duck, fat, red rice flour, salt, soy sauce, rock sugar, cinnamon, eggplant, onion, ginger, yellow wine, sugar, sesame oil and water starch.

Exercise:

1. Slaughter the duck, put it in a pot, add water, fat, red rice flour, salt, soy sauce, rock sugar, cinnamon, eggplant, onion and ginger, and bring it to a boil over high fire. Cover the duck with yellow wine and cook for about 1 hour. Then turn the duck over and simmer for half an hour. Take out, cool and cut into pieces.

2. Pick out the fat in the pot. Sift the marinade in one pot and put it in another pot. Add soy sauce and sugar, bring to a boil with high fire, add water and starch, pour into the pot, thoroughly cool, stir with sesame oil, and pour the marinade on the duck.

Anhui braised duck

1 duck (about 2500g)

0.25g of mirabilite and 5g of ginger.

Soy sauce 1500ml Shaoxing wine 15ml

50g of refined salt and 0/0g of sugar.

5 grams of onion

Method:

1. Wash the ducks and drain them. Stir ginger loosely. Cinnamon is cut into small pieces.

2. Wash the pan, add 125g white sugar, soy sauce, Shaoxing wine, cinnamon, onion and ginger, add 750ml water to boil, put the duck in the pan, boil over medium heat, skim off the oil slick, marinate until it is seven-ripe, add 125g white sugar, continue to cook until the original juice is bright and sticky, and pour the marinade with a spoon.

Anhui braised duck

Main materials and auxiliary materials]

20 female ducks

... each bag weighs 2000 grams of refined salt ... 750 grams.

7500 grams of pig fat and 800 grams of soy sauce.

Broken rock sugar ............1500g sugar ............ 300g.

Monascus powder ... Monascus powder ... Monascus powder

Ginger ... ginger ... ginger ... ginger ... ginger ... ginger ...

250g of water starch and 300g of star anise.

Sesame oil ................ 250g.

[Cooking method]

1. Cut off the feet of clean and tender ducks, scrape and clean the fat of pigs, put them in a bamboo pot, scoop in clean water, cover the pot, bring to a boil with high fire, and skim off the floating foam. Then add monascus powder, soy sauce, refined salt, rock sugar, cinnamon, aniseed, onion and ginger, press the duck with a plate, cover the pot and cook for about 1 hour, turn the duck upside down, cook for about 1 hour, take it out, and put the duck belly up on a big plate to cool.

2. Put 750g of the filtered marinade into a pot, add sugar, stir-fry until it becomes thick, thicken it with water starch, pour in sesame oil, and put it in a bowl for cooling.

3. Replace the salted duck with a knife and put it on the plate, and pour the marinated duck with marinade.

[Process key]

1. Put the duck in the pot, and add clear water to level the duck.

2. Making marinated sauce, serving marinated duck and eating with brine is the authentic Suzhou flavor.

[Flavor characteristics]

1. Braised duck is a traditional dish in Anhui. It goes on the market every summer, and many people eat it. As early as more than 60 years ago, Suzhou's "Chunhua Restaurant Diet Fat Record" recorded: "Every summer, Anhui suckling ducks are not full, and geese are just right. Most ordinary restaurants use geese instead of ducks. Song Crane Tower once made a declaration. If you can prove that your rotten meat is a goose instead of a duck, what is the responsibility of the guest and what should I do? " It can be seen that Anhui braised duck is famous for its rigorous selection and quality assurance. Every time braised duck goes on the market, there is an endless stream of tasters.

2. This dish is red in color, fragrant in sauce, not greasy in skin, fresh and tender in meat, crisp and delicious, and it is a cold dish in summer in Anhui.