Which brand of salted duck is the best in Changde?

Perfume-water mixing;

30 grams of star anise, 25 grams of pepper, 25 grams of angelica dahurica, 25 grams of white buttons, 22 grams of fennel, 25 grams of fragrant leaves, 25 grams of dried peppers, 8 grams of licorice, 3 grams of cloves, 20 grams of kaempferia kaempferia, 20 grams of meat buttons, 20 grams of Alpinia katsumadai, 0/8 grams of dried tangerine peel/kloc-,

Spice collocation;

Illicium verum100g, Zanthoxylum bungeanum 45g, Radix Angelicae Dahuricae 30g, Rhizoma Kaempferiae100g, white button 50g, fennel 50g, clove 5g, modern 35g, geranium 28g, Amomum villosum18g, Amomum tsaoko17g.

Mixing with brine soup;

220g of refined salt, 80g of miso, 80g of fresh flavor, 250g of light soy sauce, 0/00g of high-alcohol liquor/kloc-,0/70g of rock sugar/kloc-,0/80g of onion/kloc-,0/30g of ginger slices/kloc-,and 45g of Redmi (alone

manufacturing process

Clean the lean white duck, drain the water, soak it in spice water for 12 hours, remove the residue from the soaked white duck, put it in a fumigation pot for 10 minute, put the smoked white duck in the marinade, cook it with low fire, and coat it with sesame oil.

dried salted duck

60g of star anise, 5 1 g of pepper, 50g of white buttons, 50g of white buttons, 45g of fennel, 50g of fragrant leaves, 50g of dried peppers, 5g of licorice 1 g, 5g of cloves, 45g of kaempferia galangal, 40g of meat buttons, 40g of Alpinia katsumadai, 35,350g of tangerine peel sugar, 6,550 g.

200g of star anise, 90g of pepper, 65g of angelica dahurica, 200g of rhizoma kaempferiae, 0/00g of white button/kloc-,0/00g of fennel/kloc-,0/0g of clove/kloc-,70g of modern, 55g of fragrant leaves, 35g of Amomum villosum, 35g of tsaoko and 80g of cinnamon.

Wash the above spices and put them in a bag.

450g of salt, 0/50g of miso/kloc-,0/50g of delicious/kloc-,450g of soy sauce, 200g of white wine, 350g of rock sugar, 350g of onion, 250g of ginger slices, 90g of Redmi (packaged separately), 35kg of soup stock, and one spice bag.

Heat the soup in the bucket, add spices and cook for 20 minutes. Add all the above raw materials and cook for 20 minutes.

Clean striped duck, drain and soak in perfume 12 hours.

Remove the residue from the soaked white duck, and put it in a smoking pot for smoking 10 minute.

Boil the smoked duck lightly in the marinated soup, and then coat it with sesame oil.

Jiangya, Hunan

pickling process

1. Cut off the toes and wing tips of bare ducks, and wipe the water off the ducks with clean towels.

2. Mix 25 grams of suspended powder, 35 grams of salt, 5 grams of miso, 2 grams of ethyl maltol and 5 grams of salted chicken powder evenly, wipe the inner and outer cavities of the duck clean, marinate for 65,438+02 hours, flatten the duck with a flat bottom plate, and straighten the duck board.

3. Wash the duck with water, stick it, and air dry it in a cool and ventilated place.

Bleaching powder:

Stir-fry 50 grams of Zanthoxylum bungeanum, 100 grams of capsicum, 60 grams of star anise, 60 grams of fennel, 45 grams of cinnamon, 25 grams of Amomum tsaoko, 30 grams of cardamom, 20 grams of Amomum villosum, 20 grams of clove and white pepper, 10 grams of licorice, 12 grams of dried tangerine peel and the above spices.

Fumigation process

Raw materials:

Broth 15 kg, refined salt 300 g, monosodium glutamate 200 g, salted chicken powder 100 g, bone marrow extract 15 g, ethyl maltol 5 g, sorghum rice wine 25 g, pepper king 50 g, ginger 100 g, red yeast 2 g, and spice package.

1. Boil the broth, put all the soup ingredients and spices into it, and cook it on low heat for 1.5 hours, and it becomes a pot-stewed soup.

2. Put the salted duck in a pot of marinade, bring it to a boil, and cook for 30 minutes on low heat, then press it with a stainless steel sieve, and turn off the fire and cook for another 30 minutes.

3. Take the duck out of the pot, hang it up and blow the water away with a fan.

Frying process

Heat the cooking oil from 50g to 180℃, lift the duck with a spoon, pour the hot oil into the duck for 3 minutes until the skin turns golden yellow, and then change the knife.