Tips on the formula of braised duck seasoning

That is, after the ducks are soaked in clear water (more than two hours), they are boiled in cold water. After adding onion and ginger slices, a little white vinegar, high-alcohol liquor and pepper granules are added. Boil the water, skim it, boil it for 5 minutes, then soak it for 30 minutes, and then marinate it.

The second is the spice soaking method:

After the ducks are fully soaked in cold water, drain the water. Take 1 4 kg duck as an example, and boil a pot of spice water. The proportion of spices is: star anise 8 g, cinnamon 4 g, kaempferia kaempferia 2 g, laurel leaf 5g, sage 2 g (or fragrant sand 2 g), onion 100g and ginger 100g.

This perfume water can be used for three times, and this method is most suitable for mass production.

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