What are the methods for making Wuhan Black Duck?

Wuhan Black Duck is a particularly famous snack, and its spicy taste is always unforgettable. In fact, you can make Wuhan black duck at home. The steps are initial processing, gutting the duck and cleaning it; marinating, pouring an appropriate amount of seasoning and mixing it evenly; drying the skin, placing the marinated duck in a ventilated place to dry the skin; baking, baking for 60 minutes; and finally soaking and simmering it in the braising soup.

(1) Primary processing:

After slaughtering the live duck, remove the feathers, wash it, chop off the duck's feet, pull out the tongue, open the abdomen and take out the internal organs, rinse the duck inside and out, rinse it repeatedly with clean water, and change the water three times in between.

(2) Pickling:

Take 50 ducks as an example (each weighing about 2.6 kilograms). Take 400 grams of the medicinal powder and put it into a large basin or pickling barrel, pour in 33 pounds of boiling water, stir constantly to make the aroma of the powder fully release, add 1100 grams of salt, 450 grams of MSG, 15 grams of acesulfame potassium, 250 grams of duck meat essence, 500 grams each of onion, ginger, garlic, and 500 grams of cooking wine, stir until all the seasonings are fully dissolved in water, let it cool naturally to room temperature, add 500 grams of dark soy sauce, put in the duck and marinate for 8 hours in summer and 30 hours in winter.

(3) Drying the skin:

Take out the marinated duck, hang it on a hook to drip dry, and then use a high-power fan to blow dry the moisture on the skin (about 10 minutes).

(4) Baking:

Put 5 pounds of fruit charcoal into the roast duck oven and burn it fully. When the smoke becomes smaller, hang the dried duck into the duck oven, open the vent on the top of the duck oven, maintain a medium heat of about 180 degrees, bake for about 60 minutes, and take it out for later use.

(5) Preparation of stewed soup:

1. Boil the soup:

Put 30 kilograms of clean water in a stainless steel barrel, add 20 kilograms of pork shanks (or chicken or duck bones) and boil for 4 hours until the meat is separated from the bones and the meat is tender. After removing the bones, add 5 kilograms of cooking oil, 600 grams of dried chili peppers, 500 grams of Sichuan peppercorns, and 200 grams of braised duck spices. After boiling, turn to low heat and simmer for 4 hours, then add 500 grams of mixed sugar and simmer on low heat to make the base soup.

2. Season the soup:

Bring the base soup to a boil, add 1 gram of dried chili peppers, 800 grams of dried Sichuan peppercorns, homemade sauce, 50 grams of chicken powder, 300 grams of MSG, 500 grams of beer, and appropriate amounts of ginger and scallions. Bring to a boil, then turn to low heat, keeping the temperature at around 90 degrees and simmer for 4 hours.

(6) Marinade:

Turn off the heat immediately when bubbles appear on the water surface, put the roasted duck into the boiled soup (the temperature of the soup is 90 degrees at this time), add appropriate amount of ethyl maltol, and cook for about 7-8 minutes. At this time, you can see small bubbles oozing out from the oil surface. At this time, the temperature of the soup has reached above 90 degrees and below 100 degrees, so turn off the heat immediately.

(7) Soaking:

After turning off the fire, soak the duck in the braising soup, usually for 5 hours in summer and 8 hours in winter. Take out the duck after soaking, boil the braising soup for the duck, then put the duck in and braise on medium heat for 10 minutes before taking it out.