Hangzhou Sauce Duck
1.
The ducks are slaughtered on an empty stomach, and the fur is soaked in hot water of about 80 degrees. After washing, the internal organs are excavated in the upper part of the anus, and the trachea and esophagus are taken out. Dry in a ventilated and dry place;
2.
Mix 0.25 g of fire nitrate and refined salt, rub evenly on the duck skin, and then put 5 g of nitrate into the mouth of the duck beak and into the abdominal cavity, twist the duck head to the chest and put it under the right wing. Put it in the tank flat, cover it with bamboo grates, and compact the big rocks;
3.
After marinating for 36 hours at a temperature of about 0 degrees, turn the duck over, and then marinate for 36 hours before leaving the vat. Pour the brine in the duck belly
4.
Put the duck in the tank, add soy sauce to immerse it, put on the bamboo grates, and compact with big rocks;
5.
When the temperature is about 0 degrees, soak the duck for 48 hours to turn over, and then soak for 48 hours to get out of the tank;
6.
Then put a piece of thin hemp rope into the duck’s nostrils, knot both ends, and then use a piece of bamboo about 50 cm long, bend it into an arc, and stuff it into the belly from the abdomen opening to make the duck cavity to both sides Prop up
7.
Then put the marinated soy sauce and 50% water into the pot to boil, skim the foam, put the duck in, scoop the brine with a spoon, and pour the duck body continuously;
8.
Remove and drain the duck when the sauce is red, and let it dry in the sun for 2 to 3 days, and serve;
9.
Put the sauced duck in a large plate before eating. Do not add water, drizzle with rice wine, sprinkle with sugar, green onions, and ginger, and steam it on high heat until there are small cracks in the duck wings.
10.
Pour out the brine in the abdomen of the steamed duck, and cut it into pieces after cooling.
