The special duck

One halogenated water production: preparation of high soup (bones of pigs, cattle, chicken bones) which washes the above-mentioned materials, soaks water, places them in water, boils small fires for more than eight hours, and leaves the bones of rods for use. Flaming spices: salad oil, chicken oil (2:1), heated into garlic petals, onion chips, small onions fried in golden yellow and poured into high soup. Crackers: Cinnamon, eight horns, white buttons, lilacs, gingers, cinnamon, cinnamon, cinnamon, beipo, fragrance, weeds, fresh weeds, peppers, according to personal preference. Sweat: 150-200 grams of platinum oil, 100 grams of fish trachea, 100 grams of white wine, half a bottle of wine, mixed in after pouring, and a little chili in the soup。

Duck pickled: Nitro salt configuration: 1000 g salt plus 4 g sodium nitrate, with a small amount of pepper, until salt burns. 1 Duck pickled: 9 per cent of meat weight with nitrate, 1 per cent sugar, 0.3 per cent smelt, 0.3-0.5 per cent with corresponding (blast) duck balm, ginger (6-7 tablets), onions (one tablet) and a proper amount of wine. Over eight hours. Smash it before cooking, then cool it. 2 Duck pickled: Same duck method. 3 Duck sausage pickled: Same duck method, plus a little vinegar. 4 Ducks: 3.6% nitro salt and the rest of the same duck method。

The temperature of soup is 100°C: duck, duck neck, 1 hour, duck, 40 minutes, duck wing, 30 minutes, duck head, 15 minutes. A small fire is prepared at a temperature of 95°C (whichever comes with a little bubble)。