Hangzhou Duck
By VicentaLakin
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Recipe Recommendations
- salty and fresh
- steamed
- several days
- senior
Steps for Hangzhou Duck
1
(b) Ducks are slaughtered in the abdomen, immersed with hot water of about 80 degrees, washed and excavated in the upper anus, removed a trachea, edible pipes, washed and removed from the palm of the duck, caught in the nostrils of the duck with an iron hook and hung dry in the ventilation dry2
(a) Pairing of the nitre 0.25 grams and the fine salt, evenly rubbing it in the ducks' skin, each of which is inserted into the mouth of the duck and into the abdomen by five grams of nitro, twisting the head to the chest and putting it under the right wing, flattening it in the cask, covered with bamboo plumes and crushing with stones3
It's 36 hours from scratch at temperatures of about 0 degrees. It's 36 hours from scratch4
(a) Put ducks in the jar, soy sauce to soak them, and then put mackerel on them, crushing them with stones5
When temperature is around 0 degrees, the duck is turned over for 48 hours and then out of the tank for 48 hours6
Then he wears a thin line in the nostrils of the duck, both of which are knotted, and a piece of bamboo of about 50 centimetres long, bends into an arc, thrusts it into the belly from the opening of the abdomen, and sets it open to both sides7
(b) Then put 50 per cent of the salted sauce and water in the pot, boil it, leave it beaming, put ducks in, and sprout the ducks with a spoon8
(b) Leaching when the duck is red and tan for two to three days9
(a) Put duck sauce on a large plate before eating, without water, with yellow wine, with sugar, onions, ginger, and with hot fire on the upper cages, as soon as they are ripe10
Steamed ducks fall out of the abdomen with halogenated water, which, when cooled, can cut a plate。