Duck in Brown Sauce(jiang ya )

Sauce duck method:

Raw materials for making sauced duck:

1 duck (about 1.3 kg), 2 teaspoons red soy sauce, 1.5 teaspoons corn starch (mixed with 1 tbsp water). Seasoning: tender ginger (sliced) 20 grams, ginger (sliced) 50 grams, cloves 6, 2 star anise, cinnamon 2 cm, Hao oil 2.5 tablespoon, sugar 1 teaspoon, Baijiu 2 teaspoon, salt 1 teaspoon, clean water 1 cup.

The processing steps are as follows

1. Heat the seasoning in the microwave oven with medium power to give out fragrance.

2. Coat the duck with red soy sauce and let it dry. Then turn over and pour on the seasoning, soak for 1 hour, and turn over several times in the middle of the way to make the seasoning better.

3. Put the duck and marinade on the plate, cover with heat-resistant plastic film or cover with medium power and simmer for 30 minutes.

4. After cooking for half a time, turn the duck over, wrap it and continue to simmer for the rest of the time.

Duck in Brown Sauce

Pickled duck is one of the traditional dishes in Jiangnan. It is named for its yellow and black color, which is fresh, fragrant, crisp and tender. Soy sauce duck also has the functions of clearing away heat and toxin, nourishing yin and reducing fire, stopping bleeding and dysentery, and nourishing, but it should not be used with rabbit meat, waxberry and walnut.

Dish making

Manufacturing materials

White striped duck (1 duck, about 1500g), scallion (20g), ginger (20g), cinnamon (20g), fennel (13g), Monascus rice (8G), yellow rice wine, rock sugar (130g), white sauce, salt, sesame oil.

Production method

1. The duck was slaughtered on an empty stomach. After washing, the internal organs were dug out at the anus, and the trachea and esophagus were removed. After washing, the duck's feet were cut off, the nostrils were hooked with a small iron hook, soaked in soy sauce, and hung in a ventilated place to dry.

2. Mix the refined salt and salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted duck. 3. Put the duck into the VAT, add soy sauce to immerse the duck into the VAT, then put on the bamboo frame, compact it with big stones, immerse it in the temperature of 0 ℃ for 24 hours, turn the duck over, and then get out of the VAT in 24 hours. Then put a piece of fine hemp rope through the nostril of the duck, tie it at both ends, and then bend a piece of bamboo 50 cm long into an arc, and put it into the belly from the edge of the abdominal knife, so that the duck cavity can be stretched to both sides. Then put the marinated soy sauce in a pot with 50% water to boil, remove the floating foam, put the duck in the pot, pour the brine on the duck body with a hand spoon until the duck becomes red sauce, drain it and dry it, then dry it in the sun for two to three days.

4. Before eating, put the duck into a large plate (do not add water), sprinkle with Shaojiu, sprinkle with sugar, scallion and ginger, steam the duck with high heat until there are cracks on the wings, pour in the brine in the abdomen, cool and cut into pieces. Process tips

1. Smooth the duck with boiling water to remove the blood pollution. Rub the inner wall of duck belly with 15g salt to make it tasty.

2. After the duck is put into the pot, the heat should be changed to a low level, not to a high level. One is to make the duck well cooked, and the other is to keep the duck skin intact. When cooking duck, the soup should submerge the duck. If you are dissatisfied, you can add boiling water, and often turn over the duck to make it well cooked and tasty. Don't leave when collecting juice. Shake the pot from time to time to prevent sticking. Don't pour out the rest of the soup. It's better to cut the duck and pour it on it.

3. After the duck is fished out, cut it again after cooling to keep the duck shape intact.

Cooking skills

1. The duck had better choose the tender meat, easy to cook.

2. It's better to wrap the spices in tea or gauze, so that they don't scatter around.

3. To color evenly, remember to turn and drizzle the soup from time to time. This process needs some patience, but it's worth it for the good taste.

4. This dish is usually cold, like to eat hot, can be chopped in the microwave oven after heating it.

Characteristics of dishes

Sauce duck skin black meat tender, mellow not greasy, fragrant fresh delicious, with fragrant, spicy, hemp, crisp, tender characteristics, and meat texture, fresh and attractive.

nutritive value

According to traditional Chinese medicine, duck meat is sweet and salty, cool in nature, and enters the spleen, stomach, lung and kidney channels. It has the functions of "nourishing the Yin of five viscera, clearing the heat of deficiency and labor, nourishing blood and water, nourishing stomach and body fluid, relieving cough and constipation", that is, it has the functions of clearing away heat and toxin, nourishing yin and reducing fire, stopping bleeding and dysentery, and tonifying, especially for measles patients and fever. And duck blood, duck liver, duck gall and duck egg white also have medicinal value. Such as duck, people often eat, in addition to supplement the body's essential nutrients, can also get rid of summer heat, health and physical fitness, suffering from tuberculosis heat, bone steaming, eating less dry stool, edema, night sweats, dry throat, thirst, as well as men's spermatorrhea, women's less blood and other diseases are particularly suitable. 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. Duck is cold in nature, sweet in taste and salty in taste. It is mainly used for tonifying deficiency. It can nourish the Yin of five zang organs, clear away the heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self shock, and eliminate food. It is suitable for general people, especially for patients with body heat, heat, weakness, lack of food, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.

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Hangzhou pickled duck

Hangzhou pickled duck is one of the special delicacies in Hangzhou. It is made of fat ducks raised in those years, marinated first and then pickled. The method is simple, and it is a common dish in the family cold dishes menu. The taste of Hangzhou pickled duck belongs to the pickled dishes. Duck is salted first and then sauced. Its color is jujube red. It is fragrant and oily. It is salty with fresh taste. It is a famous traditional dish in Hangzhou.

Spiced duck with soy sauce

Spiced pickled duck is a famous dish with complete flavor and color, belonging to Jiangxi cuisine. This dish is golden red in color, crisp and fragrant in skin, fresh and rotten in meat and strong in soy sauce. It is a delicacy with wine.

Before slaughtering, pour wine or two, kill Yi ham hair, open the mouth from the back of the tail, take out the internal organs, wash them, cut off the mouth and feet, and marinate them with refined salt, soy sauce and cooking wine for 10 minutes Minutes; stick star anise, cinnamon, tangerine peel, fennel seed, Chinese prickly ash and other spices into sachets with clean gauze for use; heat the frying pan on a high fire, ladle in lard and burn until seven minutes. When it's mature, deep fry the duck until golden yellow, pick up and drain the oil; heat a little oil in the original pan, stir fry the sweet flour sauce in the pan, ladle in a proper amount of water, and put in sachets, ginger, scallion, red pepper, cooking wine and duck Then take out the duck; for the finished dish, take a waist plate, put the neck bone on the bottom, then cut the duck into 3.6cm long and 1.8cm wide pieces, arrange the size, and pour sesame oil on it.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jiang Ya