Soy sauce duck authentic practices and recipes Soy sauce duck how to do

1, selection of ducks: the raw material of the plate duck duck the more fat the better, and to the non-eggs and not change the hair of the best.

2, kill the duck hair, remove the viscera, slaughter the wing tip, duck feet, from the breast cut open and wash, and then hang up drip dry water.

3, rub salt. The refined salt in the pan fried dry, and add 0.125% of fennel, fried until the water evaporates, take out and grind fine. Subsequently weigh the duck with 6.25% of its weight in dry salt. Load 3/4 of the salt through the neck incision and repeatedly knead it, making sure that the salt evenly adheres to all parts of the abdominal cavity. Its? s salt should be rubbed outside the body, mainly on the pectoral muscles, calf muscles and mouth. After rubbing the salt in order to yard in the tank, after 12 hours of salting, remove, lift the hind wings, open the anus, so that all the brine in the cavity outflow, which is called buckle brine. Then stacked in the tank, after 8 hours or so for the second buckle brine.

4, re-marinated. After the second buckle brine, the pepper, five spice powder, fire nitrite (pinacolite), sugar mixed evenly, smeared on the duck, meat thick more smear. Nanjing flavor should be smeared with sweet noodle sauce, Hunan flavor plus chili powder, and then placed in the cylinder Philippine ten hours, turning once in the middle, if the duck is large, pickling time is longer.

5, the duck out of the tank after lifting the drip dry brine, with hot gauze to dry the duck body inside, and then two gabions into a cross brace in the duck belly, pressed into a plate, drying water.

6, with grain grass fire, sprinkled with chaff shells, to be the first burned smoke dissipated, the duck repeatedly smoked to golden brown that is.