The invention relates to the field of
food processing, in particular to a formula and a
processing method of a herbal drunken fragrant duck. The
processing method comprises the following steps: selecting materials, preparing seasonings, cooking, slowly stewing and soaking, post-treating and packaging, sterilizing and refrigerating, firstly lubricating oil in a pot at the
oil temperature of 150 DEG C, adding salad oil, heating to the
oil temperature of 5-6%, adding ginger slices, stir-frying to be 50% dry, then putting the boiled ducks, and stir-frying for 3-4 minutes with big fire; turning off the fire, adding Erguotou
wine, and adding a duck
powder bag, clear water, dried yellow pepper, a
seasoning bag,
maltose and whole green onion; through the steps of fine
material selection and pretreatment, it is ensured that the meat of the ducks is fresh and tender and free of lesions, and impurities and peculiar smells possibly affecting the taste are removed. Meanwhile, in the
cooking process, through
pickling,
seasoning stir-frying and reasonable
fire control, the duck meat is more tasty, the
seasoning and the duck meat are fully fused, a unique drunkenness
flavor is formed, and the overall taste experience is improved.