Spicy Salted Duck(jiang ban ya )

Spicy Salted Duck

Introduction:

"Sauced salted duck is a famous dish in Hunan Province. The commercial production of sauced salted duck needs to be soaked in more than 30 kinds of precious Chinese medicinal materials, and refined with more than 10 kinds of spices through 15 processes, such as air drying, roasting and marinating. The finished product is dark red, salty, spicy, low-fat and non greasy, with endless aftertaste. On the basis of keeping the main process and taste at home, the simpler the better. I spent three days in the experiment of making this sauced salted duck. After four processes of salting, roasting, marinating and air drying, the effect is not modest to say that it is quite successful. It is reasonable to say that it is delicious and visible. Hehe, I need to show a few more pieces. As for the taste, duck meat is salty and fragrant, with a slight spicy flavor. The meat is crisp and the skin is tight. I like to chew duck head, duck wings and duck neck, chew slowly, chew bones, and have a cup of wine. The meat smell is crisp to the bone, and the wine is spicy in the heart. The aftertaste is endless. "

Production steps:

Step 1: it's better to open the duck's back, clean it up and chop off the duck's feet. I told the duck butcher that I wanted to cut off the back. As a result, they cut off the belly with a knife. Only a little skin was attached to it. Later, when they washed it, the skin was completely broken and became two and a half ducks

Step 2: after the duck dries completely, spread the salt evenly inside and outside. The duck I bought this time is smaller, about 30g salt. If it is about 5kg duck, it is recommended to use 40g salt

Step 3: wipe the soy sauce, both inside and outside. The soy sauce is mainly for coloring, and then wipe the ginger powder to remove the fishiness. Then seal it with a compact bag and marinate it in the refrigerator for 24 hours

Step 4: prepare the spices for stewing. In the following picture, from top to bottom and from left to right, the most common spices are Zanthoxylum, star anise, cinnamon, fragrant leaves, pepper and tangerine peel.

Step 5: the little picture is cardamom.

Step 6: the pictures are licorice, clove and fennel.

Step 7: the fourth little picture is Sharen. All the small spices are packed in spice boxes

Step 8: after the duck is taken out of the refrigerator, wipe off the minced ginger and bake in a 190 ℃ oven for 30 minutes. The duck can be roasted for about 10 minutes. In the middle of about 20 minutes, take out the brush honey once, and then continue to bake until the time

Step 9: when roasting the duck, boil a pot of water, add the spices in step 4, a spoonful of sweet flour paste, salt, soy sauce, soy sauce and a small piece of rock sugar, cook for about 15 minutes, immediately put the duck into the boiling pot, turn down the heat, marinate for about 15 minutes, turn off the heat and simmer for another 15 minutes, take out the roasting net, spread a thin layer of sesame oil on the whole body, and air dry for more than 15 hours. When you eat, you can cut it directly

Step 10: finished product

Materials required:

Duck: one

Salt: 30g

Rock sugar: 5 yuan

Star anise: right amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Dry pepper: right amount

Veteran: a spoonful

Sweet flour sauce: 1 spoonful

Honey: a spoonful

Fragrant leaves: appropriate amount

Tangerine peel: appropriate amount

Hongdoupeng: moderate amount

Licorice: moderate

Clove: right amount

Fennel seed: appropriate amount

Sesame oil: 3 teaspoons

Ginger: 3 tablets

Note: 1. This sauced salted duck is purely an experimental product, and there are many improvements: at the beginning of pickling, you can add pepper grains and pepper segments to further increase the spicy flavor, but you should pay attention to wipe clean before baking, so as not to scorch easily when baking, ginger can also be cut to remove more easily. 2. Rock sugar and honey must not save, one is more beautiful color, and the other is strong stimulation of salty spicy, salty with sweet. 3. The spices used in bittern can be mixed in Chinese drugstores. If not, it doesn't matter. You can use as many as you have. 4. In addition to pepper and Zanthoxylum bungeanum, the amount of other spices should be less, not more, in order to avoid the excessive flavor of spices and rob the duck flavor. 5. Because the duck is roasted, don't marinate it too long, and it can be cooked thoroughly. 6. Duck after a long time of pickling, the taste has been completely into the bone, in the marinade soaking time should not be too long, to avoid excessive flavor of spices. 7. The process of air drying is very important. After air drying, the flavor of duck is stronger and more chewy.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Jiang Ban Ya