Wuwei smoked duck(wu wei xun ya )

Wuwei smoked duck:

Raw materials for making Wuwei smoked duck:

One live duck (about 2000 grams), 125 grams of soy sauce, 25 grams of vinegar, 50 grams of refined salt, 15 grams of sugar, 15 grams of ginger, 10 grams of shallot, 25 grams of sesame oil.

The processing steps of Wuwei smoked duck are as follows:

1. Slaughter the duck, remove the hair and wash it. Cut a 6.5cm long knife under the right wing to extract the esophagus and viscera. Put the duck into the water, fill it with water from the edge of the knife, then insert a 6.5cm long bamboo tube (reed tube can also be used) into the anus, soak it in the water for one and a half hours, pull out the bamboo tube, drain the blood, and then wash and drain.

2. Put 25 grams of salt into the duck from the opening, and then pour 15 grams of nitrate water into the duck. Insert the right index finger into the anus to block the leakage of nitrate and salt. Hold the duck neck with the left hand, pick it up and shake it up and down twice, then turn the duck upside down and shake it twice. Then put the duck back down on the board, hold the neck in one hand and the tail in the other hand, lift it flat and whip it up twice, turn over, keep the breast down and lift it up Two times, make salt and nitrate water evenly distributed in the stomach. Rub it with salt

The characteristics of Wuwei smoked duck are as follows

After soaking, salting, scalding, smoking and stewing in constant temperature broad soup, the duck has golden color, thick sebum, tender and fresh meat, smoked aroma and unique taste.

Wuwei salted duck

synonym

Wuwei smoked duck generally refers to Wuwei salted duck

Wuwei salted duck is a traditional famous food in Wuwei city of Anhui Province, which was founded in the Qing Dynasty. Chaohu duck was made from anise, Zanthoxylum, clove, fennel and other 30 kinds of traditional Chinese medicine and seasonings, smoked first and then stewed.

History of dishes

During the Qing Dynasty, the local people improved their way of absorbing many cuisines, especially the salted duck managed by Lin Hongxing in guloukou. At that time, the method was as follows: select 2kg duck, kill and wash it, open the mouth under the wings, remove the internal organs, irrigate and wash it, put in salt, pour in nitrate water, shake it, and then marinate it in a jar. Marinate the duck body first, then marinate the duck head down for two hours, hang it in the air outlet to dry the water. Next, place the duck on the frame of a thin iron stick, burn the wood chips slowly, and smoke it every five minutes. When the color of the duck is golden and smell the fragrance, add star anise and other spices into the cloth bag and tie the mouth, put them into the water injection pot, add Lentinus edodes and other accessories, boil them, put them into the smoked duck, simmer for about 10 minutes with low heat, and then simmer for 30 minutes with firewood ash.

With the increase of market demand, Wuwei City has more than 1000 households processing salted duck, annual production and sales of salted duck, smoked goose about 5 million

.

Ingredients needed

Two ducks, 100g scallion slices, 100g ginger slices and 25g fennel slices.

Production method

1. Clean the duck, wipe it thoroughly with salt, marinate it in a jar for 4 hours, and turn it once in the middle.

2. Scald the duck in boiling water until the skin is tight, hang it at the air outlet and wipe off the fur coat.

3. Put 4 thin iron bars in the smoked pot, put the duck back down, smoke for 5 minutes, then turn over and smoke for another 5 minutes.

4. In a large pot, put in the duck, spices, soy sauce, onion and ginger. After boiling, put in the duck and simmer for 45 minutes. Take out the duck, chop the duck into pieces and put it on a plate.

Characteristics of dishes

Wuwei salted duck is made of fine materials. It is the first choice for high-quality duck. Its production is exquisite and its technology is complex. It is smoked first and then stewed. It is naturally smoked and fragrant.

The finished duck is golden and glossy with thick sebum. The meat is tender and mellow. It has the fragrance of Beijing roast duck and the tenderness of Nanjing salted duck.

What to eat

nutritive value

The melting point of fatty acids in duck meat is low and easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with myocardial infarction and other heart diseases.

Edible effect

Duck meat is cold, sweet and salty in nature, and it can return to spleen, stomach, lung and kidney channels; it can greatly tonify deficiency and labor, nourish Yin of five viscera, clear heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self convulsion, eliminate snail accumulation, clear heat and strengthen spleen, weak and edema; it can treat weakness, body deficiency after disease and malnutrition edema.

Collocation taboo

1. Turtle meat is the meat of soft shelled turtle, which has the effect of nourishing yin and cooling blood. Duck meat is cold, and turtle is also cold, so it is not suitable for food. Long time food makes Yang deficiency, edema and diarrhea.

2. Eating with Auricularia auricula can cause physical discomfort.

3. Eating with chestnuts is easy to cause poisoning.

4. Eating with rabbit meat is easy to cause diarrhea.

5. Duck meat should not be eaten with eggs, otherwise it will hurt the vitality of human body.

Awards and honors

(References:

）

Legend allusion

It is said that when Zhu Yuanzhang was a child, his family was poor. He herded cattle for others, but his boss didn't give him enough food. So when a group of cattle herders got together, they caught wild ducks. They dare not take it home to eat, so they cut some grass in the field and set up a fire to smoke. Sometimes, if it's not cooked, it's buried in the ashes of the fire. When it's grilled the next day, the duck is delicious.

Another legend is: a long time ago, near Wuwei Drum Tower, there was an orphan named Zhang Ren, who had the skill of making salted duck. He and his neighbor's daughter, he Quan, were childhood sweethearts, but they had no money to propose. This year is the Mid Autumn Festival, Zhang Ren summoned up courage, carrying a well-made duck, came to propose. He Quan's mother has always heard that Zhang Ren is smart and hardworking, but she has no objection to the marriage. However, seeing that the so-called betrothal gift brought by Zhang Ren is only a salted duck, for fear of being ridiculed by the world, she suggests that he Quan, with good words, will send Zhang Ren and the salted duck out of the house. When Zhang Ren came home, the stewing stove had already cooked the porridge, but he was so depressed that he didn't want to eat it. He hung the salted duck on the hook of the stewing stove, added a few pieces of sawdust to the stewing stove, and went to bed with his clothes. The sawdust slowly half burned and half extinguished, emitting a thin smoke, curling up, straight smoked salted duck. After three or four quarters of an hour, a bright and clean salted duck turned golden and fragrant. The pungent smell awakened Zhang Ren. When he saw the salted duck, he was so surprised and happy that he stewed it again for a short time. Suddenly, the meat of the salted duck was tender and beautiful. When Zhang Ren sent the salted duck to he's home again, the whole family was overjoyed. He's mother solemnly said: "Zhang Ren, this special salted duck is your special bride's gift. You and ah Quan can get married in a short time." after Zhang Ren and he Quan got married, they developed and sold salted duck with great care, and won people's praise. They changed the name of salted duck to smoked duck and used it as a token of their love.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Wei Xun Ya