Seasoning: 20 kg of spices, carved wine100g, a little white wine and a little salt.

The secret recipe of spice preparation: ducks need to be soaked in spice water before frying, taking 20 kg of water as an example. Pour water into the brine, and add seasoning package (60g of star anise, 50g of pepper, 50g of angelica dahurica, 50g of cardamom, 50g of fennel, 50g of fragrant leaves, 50g of dried chilli,15g of licorice and 65438g of clove, 45g of kaempferia kaempferia, 40g of nutmeg and Alpinia katsumadai, 35g of dried tangerine peel, 25g of radix aucklandiae, 75.

The practice of tearing ducks by hand

1. Ducks must be soaked in light salt water until their bodies turn white, and then washed with water to remove blood stains to ensure that the perfume water is clean.

2. Because the duck is roasted directly, it should be soaked with spices until it tastes delicious, and the seasoning should be added when it is about to be marinated, otherwise the marinating time will be too long and the flavor will be lost. When roasting, pay attention to the order in which the ducks are placed, first into the duck body, and then put the duck head, which is convenient for roasting.

Hand-torn duck is made of high-quality local duck, refined with natural spices, with unique taste, transparent fragrance, delicious color and non-greasy taste.

Method of tearing orange-flavored duck by hand

Introduction:

Orange duck has become a classic and popular dish in Changsha. Most of the "cottage version" orange-flavored ducks are just ducks fried with orange peel and leaves. They look like genuine orange-flavored ducks, but they are not palatable and have no orange flavor. The real orange flavor of duck meat is blended into the meat, and the original flavor of duck meat is retained. This orange flavor is the flavor of orange itself, not the flavor of orange essence. The dry flavor of "orange duck" duck meat can be shredded by hand after marinating, frying and frying, which has many key points. Many imitators just don't notice these details, which makes the difference between "true" and "false".

Practice;

Special orange-flavored brine 15kg (the amount of brine is 20 ducks), 70g of secret orange-flavored sesame oil, 5g of dried red pepper, 8g of fresh dried tangerine peel and ginger slices and 2g of white sesame seeds. Preparation of special orange bittern (20 ducks);

1, take star anise 100g, cinnamon 80g, clove 30g, fragrant leaves 120g, Amomum tsao-ko 80g, cardamom 100g, galangal 80g and licorice 200g, wash them, and soak them in water to remove the color (because the color of spices is very dark, they can be directly removed without decoloration.

2. Add 30 kg of clean water to the pot, add old chicken, pig's feet, lean meat, roasted pork bones and spices to make a white soup (when there are 20 kg left), add tender sugar color and Redmi to color, and add rose wine 1 bottle, soy sauce 1 bottle, salt 13 bottle and chicken powder 65438+.

Note: This brine can pickle 20 ducks at a time. After marinating for three times, you need to add orange sesame oil and seasoning again. Because the duck will also produce grease when marinated, after the brine is reused 10 times, there is too much grease in the marinated soup, and some duck oil can be skimmed.

Preparation method of secret orange sesame oil;

Take 2 kg of salad oil, add 50g chopped green onion, diced green onion, garlic and coriander, stir-fry until fragrant, make vegetable sesame oil, and then remove the residue. Dice half a catty of fresh orange peel, heat the cooked vegetable sesame oil to 20%, fry the orange peel with low fire (at least 15 minutes), and pour it into the oil basin for later use when the orange smell overflows (filter out orange peel particles in the orange peel sesame oil when using).

Production method:

1) Take 1 old duck, cut into pieces, wash the blood with clear water, soak it in clear water to remove fishy smell, and control the moisture.

2) Put the duck pieces into the orange-flavored brine and cook them on low fire (about 40 minutes) until they are tasty.

3) When picking vegetables, put the cooked duck pieces into 50% hot salad oil, pull the oil for half a minute, and take out the oil control.

4) Put orange sesame oil into the pot, add dried red pepper, fresh orange peel and ginger slices to stir fry until fragrant, add duck pieces to stir fry evenly, and sprinkle with sesame seeds to serve.

Authentic orange duck 3 key points:

1. The full name of authentic orange-flavored duck is orange-flavored hand-torn duck. The characteristic of this dish is that the duck meat is torn by hand, chewy and not dry. However, the fake version of orange-flavored duck is not as good as this. The reason lies in the choice of ducks. Authentic orange-flavored duck is an old water duck raised in rural areas, with a net weight of 2.5 Jin. The duck meat is compact and has a small smell, and it is purchased from rural areas by a special person. However, most fake versions of orange-flavored ducks are ducks from aquaculture plants, and the duck meat is not tight enough. If this kind of duck is salted, the duck meat will be cooked and the fiber will be cut off. After frying, it will be difficult to tear it into filaments by hand.

2. Where does the orange fragrance come from? Is the primary problem that most imitators encounter. Because the brine stewed with orange flavor duck has a strong orange flavor, they infer that there are orange peels or leaves in the brine, so they put a lot of orange peels and leaves in the brine. However, in the trial production, it was found that the boiled orange peel made the salt water bitter. Although the duck is pickled with this brine and smells orange, it tastes bitter and tastes bad. In fact, there is no orange peel in the brine of authentic orange-flavored ducks. Orange peel is used to extract orange sesame oil. Stir-frying with various vegetable materials will not be bitter, but will make the oil fragrant.

3. The saying of "making orange-flavored duck with orange-flavored sesame oil" is widely circulated, but there is a misunderstanding about which step orange-flavored sesame oil is really used: orange-flavored duck will fry after marinating, so fried duck must use orange-flavored sesame oil. But it was found to be a trap after actual operation. After the duck meat is fried with orange flavor, the orange flavor is rich, even the duck bones have orange flavor, and the rich orange flavor is unbearable. In fact, the real use of orange sesame oil is to adjust brine, while the fried duck uses ordinary salad oil. When the salad oil is heated to 50%, add the salted duck and pull the oil for half a minute. What needs to be emphasized here is that this pot of salad oil is specially used for frying ducks. Because the salted duck has an orange flavor, if the duck is fried in the same pot for a long time, the salad oil will also be stained with the orange flavor of the marinated duck, which is light and natural.