I saw a lot of spicy duck products on the street. The business is good. Today, the editor of will share the recipes for making spicy duck products. If you learn, you can go to the stall downstairs.
Step 1: Prepare the ingredients
Defrost the ingredients first. The prepared ingredients include duck neck , duck gizzards, duck feet, duck wings, s pan bones, duck heads
Step 2: Marinate the ingredients
Pour 20 catties of water into the brine bucket, add 100 grams of cooking wine, 100 grams of ginger slices, and 600 grams of salt. After evenly mixing, add about 15 kilograms of duck ingredients and marinate for up to four hours.
Step 3: Make stewed soup
Add water to the stewed bucket, put in 2 chicken racks, 1 pork stick bone, pork stick bone first crush, add onion and ginger 60 each Gram, 50 grams of cooking wine, boil on high fire, turn to medium heat and simmer for about 2 hours after skimming the froth. After cooking, remove the material residue, and filter the brine for later use.
Step 4: Ingredients blanching
The marinated ingredients are blanched in a pot under cold water. After blanching, take them out and clean them for later use;
Step 5: Classification of ingredients
The blanched duck ingredients are sorted first, because different duck ingredients have different marinating times, so this step is to facilitate the next marinating;
Step 6: Prepare the marinade
and prepare what you need Of spices,Cumin 15g, star anise 13g, coriander seed 13g, cinnamon 8g, licorice 8g, grass fruit 7g (crushed to remove the seeds), angelica 7g, amomum 6g (crushed to remove the seeds), sana_ span3span 6g, white button 5g, ginger 5g, tangerine peel 5g, betel nut 5g, bay leaf 5g, nutmeg 3g, hawthorn 3g, citrus aurantium 3g, 3g , Xinyi 3g, clove 2g, put all the spices in a large bowl, pour in warm water to submerge the spices, soak for half an hour to get the flavor
From the pot, pour 2 catties of soybean oil, 1 catty of lard, and heat the oil. Bring in the soaked spices at 130°C, turn on medium heat and fry the aroma, turn off the heat after two minutes, and use the marinade for use; Jin stock, add 200 grams of salt, 100 grams of monosodium glutamate, 50 grams of chicken essence, 10 grams of Roubaowang, 5 grams of ethyl malt powder, and a small amount of red yeast rice noodles (color), stir well;
pour the brine Oil, pour half a catty of millet pepper, 65 grams of Chinese pepper, 100 grams of rock sugar, mix and stir again, boil on high heat and turn to low heat for 30 minutes. When the time is up, the braised soup will be adjusted;
Step 8: Braised duck
The process of braising duck is made with medium and small fire, and different duck ingredients are added in a countdown manner. When there are 25 minutes left, put in the duck neck and duck gizzards; when there are 15 minutes left, put in the duck feet, wings, duck heads, and collarbone; when there are 5 minutes left,Add the duck intestines; when the last 1 minute is left, add the duck tongues; when the time is up, turn off the heat and soak for an hour;
After soaking, you can take out all the ducks from the stewed soup, and then sort them and place them on the plate Refrigerate it to make the duck meat firmer!
Step 9: Preservation of the marinade
The remaining marinade can be preserved as old ginseng and used in the next pot of brine. Take out all the spice residues and put them in the basin, and save them. You can use it again, and then filter the remaining brine into another clean brine bucket;
Okay, the above is the content shared by the editor today. Thanks for reading, and if you like it, please pay attention to it and add it as soon as you like. !
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