How to make Hunan marinated duck

Hunanese people love to eat and their cuisine is famous all over the world. In particular, the Hunan marinated duck, which is loved by people all over the country, can be bought at the station by many people who take the high-speed rail or car to any city in Hunan, and given as a specialty to their relatives and friends. Braised duck with soy sauce has the effects of removing dampness, promoting blood circulation, nourishing the stomach, and removing internal heat. How can we make such a delicious and healthy food at home? Let's learn how to make Hunan braised duck with soy sauce!

How to make Hunan marinated duck

Material:

1 duck (about 1500g), 30g sliced ​​ginger, 100g scallion, 120g refined salt, 2g sodium nitrate, 60ml cooking wine, 20ml rose wine, 250ml beer, 250ml light soy sauce, 50g rock sugar, 25g dried chili, 10g pepper, 20g star anise, 10g Sanwei, 10g cinnamon, 6g fennel, 5g tangerine peel, 5g Amomum, 5g cardamom, 5g Piper, 5g Angelica dahurica, 5 bay leaves, 3g licorice, 1 monk fruit, 50g red yeast rice, 100ml peanut oil, 25ml sesame oil, 30ml red oil.

practice:

1. After slaughtering the duck, wash it, chop off the duck feet, remove the internal organs from the back, rinse the duck inside and out, then unfold the duck body, turn it upside down on the chopping board, and flatten it with a heavy object.

2. Take a basin, put in 15 grams of ginger slices, 50 grams of scallion segments, 100 grams of fine salt, 30 grams of cooking wine, dried chili peppers, peppercorns, sodium nitrate, rose wine, etc., then add appropriate amount of water, stir evenly, put the duck in the basin, soak it until it is well-flavored and then take it out.

3. Preheat the oven to 200°C for 5 minutes

4. Use two bamboo strips to cross open the duck cavity, drain the water, then use the handle of the grill to put the duck into the baking tray, and use the slow baking mode to bake the skin until it is crispy and golden and 50% to 60% cooked, then take it out.

5. Put star anise, saposhnikovia divaricata, cinnamon, fennel, tangerine peel, amomum villosum, cardamom, smilax glabra, angelica dahurica, bay leaves, licorice, monk fruit, etc. into a gauze bag to make a spice bag; then put red yeast rice into another gauze bag to make a red yeast rice bag.

6. Put the pot on the fire, heat the peanut oil, add the remaining ginger slices and scallion segments to stir-fry, add water, add the remaining cooking wine, salt, beer, soy sauce, rock sugar, etc., and also add the spice bag and red yeast rice bag. Bring to a boil over high heat, skim off the foam, then put the roasted duck into the pot, switch to low heat and slowly braise the duck until cooked, then remove from the pot.

7. Remove the ginger, scallion, spice bag and red yeast rice bag from the marinade, then use high heat to thicken the marinade. Then pour the marinade evenly over the duck body. After the duck body has cooled, brush sesame oil on the surface of the duck body to make "Sauce Duck".

8. Chop the "braised duck" into strips and put them into a plate to restore it to the shape of a duck. Then use red oil and the original sauce of the braised duck to mix it into a red oil marinade, and pour it on the duck pieces on the plate. The tip is that it is best to choose young ducks that are about one year old.

Tips:

1. When slaughtering and cleaning the duck, the duck body should be kept intact and the skin should be free of scars.

2. Cutting open the duck from the back makes it easier to flatten the duck's body and keep the duck's abdomen intact.

3. The pickling time is generally 1 day in summer, 3 days in winter, and 2 days in spring and autumn.

4. When hanging the duck in the oven to bake, be sure to control the heat well and turn the duck body several times in the baking tray to ensure even heating.

5. The purpose of roasting the duck is to color it, dry out some of the moisture and allow most of the duck fat to seep out.

6. When preparing marinated medicine, do not add too much spices, otherwise the marinade will have a strong smell of traditional Chinese medicine.

7. When braising the duck, you can only simmer it over low heat and cover it until it is cooked.