Spiced duck with soy sauce(wu xiang jiang ya )

Method of spiced sauce duck:

Raw materials for making spiced duck with soy sauce

Duck 1000 grams

Seasoning for spiced duck

Refined salt, monosodium glutamate, cooking wine, Laolu soup, sesame oil, scallion, ginger.

Processing steps of spiced duck with soy sauce:

(1) Kill the duck and wash it. Marinate it with salt, scallion and scallion slices for 3-4 hours, then wash it with water.

(2) Put the pot on the fire, add the old brine soup and bring it to a boil. Add the duck. When it boils again, skim off the foam, and then add the scallion, ginger and cooking wine. Move the pot to a low heat and cook until the soup is thick. Then remove it, put it into a basin with a knife, and sprinkle with sesame oil.

Note: when using bittern, boil it every time to remove the froth, then add cinnamon, star anise, clove and tangerine peel. The longer the time, the better.

The characteristics of spiced sauce duck are as follows

The color is light red and the meat is soft and rotten.

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.

Manufacturing materials

Main materials

Duck 1500g

Seasoning

Ginger 5g sweet flour sauce 5g hot pepper (red, sharp, dry) 5g shallot 5g fennel seed 2G cinnamon 5g soy sauce 25g cooking wine 100g prickly ash 2G star anise 5g lard (refined) 100g salt 15g sesame oil 5g tangerine peel 3G

Production technology

Slaughter duck and return duck

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;

mixed ingredients

The star anise, cinnamon, tangerine peel, fennel seed, pepper and other spices with clean gauze into sachet for use;

Fried duck

Heat the frying pan over a high heat, ladle in lard and cook until it's seven years old. When it's ripe, deep fry the duck until it's golden. Remove the oil and drain it;

Stewed duck

Add a little oil to the original pan and stir fry the sweet flour sauce until fragrant. Scoop in a proper amount of water and put in sachet, ginger, scallion, red pepper, cooking wine and duck. Add medium heat to taste. Then take out the duck;

Dish into a dish

Then cut the duck into 3.6 cm long and 1.8 cm wide pieces, arrange and shape, and pour sesame oil on it.

Process tips

1. When the hairy duck is slaughtered, it should be opened from the back of the tail and cut off the mouth armour and foot claws;

2. Deep fried duck can be colored;

3. Due to the frying process, 1000 grams of cooked lard should be prepared;

4. Simmer for 2 to 3 hours with low heat. When simmering, put a grate on the bottom of the pot.

Taste of dishes

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.

Health tips

1. Duck meat has the effect of benefiting spleen and stomach and tonifying deficiency. It is suitable for eating less, staying dull, obesity, emaciation and other diseases.

2. Sauce duck contains 45% water, 26% protein, 19.3% fat, 4.5% carbohydrate and 5.7% mineral.

dietary nutrition

Duck: duck meat in the low melting point of fatty acids, 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 the heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self convulsion, and eliminate snail accumulation. 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.

The recipe is complementary

Duck: duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Wu Xiang Jiang Ya