Hot Pot Seasoning,Fish Hot Pot Seasoning,Hot Pot Bottom Material,Hot Pot Soup Base Ningxia Ningyang Halal Food Co., Ltd. , https://www.ningyangfood.com
1. After the ducks are slaughtered, remove the hair and open a small hole under the wings. Take out the internal organs, remove the fins and feet, clean the blood stained inside, and dry the water.
2. The pods were pressed into mud with a knife. Ginger and garlic are peeled and crushed into fine granules.
3. Wok stir, put sesame oil 50 grams, until seven mature; under ginger and garlic fine grains, bean pods, watercress fry until fragrant, add salt, monosodium glutamate and mix well pot in the bowl, after a little cold, irrigation Into the duck belly, the knife edge of the duck with bamboo sticks tightly, anus tied with hemp rope.
4. Then, the ducks were boiled in boiling water and the fish was peeled off. The water was wiped dry with a clean gauze. The whole body was evenly smeared with maltose and hung in a ventilated place.
5. The charcoal in the oven is flaming and smoke-free. When the temperature in the oven rises, the neck of the duck is hung with a ring-shaped iron hook, placed in the furnace, and covered with a lid. In baking, the ring-shaped hook is rotated two or three times. After each rotation, the brush is hauled out of sesame oil, baked until it is cooked, and the bamboo string and hemp rope are removed.
6. Put the seasoning inside the duck belly in the bowl, filter the residue, and take the juice to boil. When you eat, take duck and cut into plates, topped with raw juice.
Product features crisp skin, delicate meat, brown color, mellow flavor, spicy back sweet.
Bright roast duck processing technology
Raw material formula fat duck (weighs about 1500 grams) 1 maltose 10 grams sesame oil 75 grams lobster sauce 50 grams ginger 25 grams of garlic 25 grams Douhua 25 grams of wine 25 grams of salt 2.5 grams of sugar 10 grams of MSG 1.5 grams
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