Method for making hot oil duck

A production method and technology for scalding duck, which are applied in the directions of food preparation, application, food science, etc., can solve the problem of not being able to produce delicious scalding duck and other problems, and achieve the effect of simple and clear process, attractive color and delicious taste.

Inactive Publication Date: 2012-12-12
丰县时代工艺社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem that the existing method for making scalded duck cannot produce delicious scalded duck, the present invention provides a method for making scalded duck. The production method

Method used

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Embodiment Construction

[0011] Its concrete steps of the preparation method of this oil hot duck are:

[0012] (1) Choose a duck raised in the soil, weighing 1200g. After slaughtering, clean the duck feathers, cut a 5 cm long hole in the tail, remove the internal organs, wash and wipe the duck with pepper, refined salt and cooking wine Inside and outside, put the duck in a pot and marinate for 5 hours;

[0013] (2) Wash the frying pan and put it on the stove, heat the cooked vegetable oil in the pan, crush 25g of rock sugar and put it in the pot, stir-fry until the rock sugar is completely melted and turns brownish red, then immediately add boiling water and stir well, That is to make sugar juice;

[0014] (3) Mix 3g pepper, 4g star anise, 3g cinnamon, 5g fennel, 2g clove, 4g grass fruit, 3g amomum, 3g grasswort and 2g licorice, and wrap it into a spice bag with clean gauze;

[0015] (4) Add fresh soup into the cooking pot, add 12g of refined salt, 20g of cooking wine, 40g of sugar juice,...

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Abstract

The invention relates to a method for making a hot oil duck, and the method comprises the following steps of: selecting and killing a wild duct, removing feathers cleanly, removing internal organs and pickling for 5-6 hours; cleaning and putting a wok on a cooking range, pouring cooked vegetable oil into the wok to heat, breaking rock sugar and putting the broken rock sugar into the wok, frying until the rock sugar is completely molten and is brownish red, instantly doping water and mixing uniformly; mixing pepper, anise, cinnamon, caraway seed, clove, amomum tsao-ko, fructus amomi, amomum globosum loureiro and liquorice and wrapping the mixture into a spice bag by utilizing a clean gauze; mixing a delicious soup in a saucepan, adding refined salt, cooking wine, caramel sauce, ginger slices, scallion and the spice bag, boiling with big fire, and boiling with soft fire; putting the pickled duck; and fishing out the braised duck, spraying boiled oil until the duck skin is crispy and brownish red, then fishing out the braised duck and brushing with malt syrup. The method for making the hot oil duck is simple and easy in processes, and the made hot oil duck has not only an appetizing color but also delicious taste, is fat but not greasy, and has lasting flavor.

Description

technical field [0001] The invention relates to a method for making hot-oiled duck, in particular to a method for making hot-oiled duck which is simple and delicious. Background technique [0002] As we all know, hot-oiled duck is crispy at the entrance and has a long-lasting fragrance. It is a popular dish on the Chinese table. In the process of making hot-oiled duck, every process directly affects the final taste and color of hot-oiled duck , Many people do not know the more accurate method of making hot oiled duck, so the taste of hot oiled duck is not good. How to make fat but not greasy, delicious hot oiled duck is a lot of food lovers have been exploring The problem. Contents of the invention [0003] In order to overcome the problem that the existing method for making scalded duck cannot produce delicious scalded duck, the present invention provides a method for producing scalded duck. It is delicious and delicious. After the hot oil duck is eaten, it is fat but n...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L13/50A23L13/40
Inventor 李含民
Owner 丰县时代工艺社
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