Needless to say, crispy duck is the explosion of many pot-stewed restaurants in Sichuan, Hunan, Jiangsu and other regions. The duck is pickled first, then marinated in a pot, and finally fried. The skin is crispy, the meat is spiced and rich, and the color is bright and red. It is very distinctive and deeply loved by customers. Today, I will talk about the production details of crispy duck. For example, the depilation of duck is very troublesome. Why do ducks have to be marinated in white brine? And how to make the taste more crisp? ......

Pickling: Frankly speaking, the crispy ducks in many braised dishes shops in the market simply don't marinate. One of the reasons is that they are euphemistically pursuing "high efficiency", but in fact they are lazy. This laziness doesn't matter, so they have to stir up and down the brine. In fact, the brine of crispy ducks should not be too hard and too hard. Next, it will be said that crispy ducks should use white brine, even if the brine materials are fierce. In this way, the finished product can be more tasty. I suggest using water pickling, that is, soaking in raw water. The preparation of raw water is not complicated. Add 3 grams of edible salt to 1 kilograms of water and stir to melt it, and then add 3 grams of green pepper, 5 grams of pepper and 15 grams of dried tangerine peel. Its advantages are that it saves batch processing time, and it can further deodorize and taste by soaking in raw water. It should be noted that if the pickling time is less than 4 hours, Then the effect will be destroyed by half, and the preserved duck embryos need to be hung up to dry. This step seems inconspicuous, but it is the key reason to determine whether the finished meat is more compact.

Then there is marinating. As I just said, spiced white bittern is generally used to make crispy duck. The so-called white bittern means no sugar and no soy sauce. Why do you do this? Let's try the duck marinated with sugar bittern, and then the fried product will be black in color. Plus, if the temperature is not well controlled during marinating, the skin bittern of duck embryo will be broken, and the duck marinated with white bittern will not only be full of flavor. Moreover, the color of the finished product can be controlled into beautiful red and bright colors. The marinating time here is not absolute, and the marinating time is generally controlled at about 5~6 minutes according to the tenderness of duck embryos.

The key point is the formula of spices when marinating. If your duck variety is thick, it can actually marinate well, making the taste more chewy and fat. At this time, it is necessary to use nutmeg as the minister, Amomum tsao as the monarch, clove and Amomum villosum as the seasoning, and anise, cinnamon and tangerine peel as the seasoning, so that the fleshy fibers in all parts of the duck can be fully tasted. Now it can be more delicious.

Now it's frying, and the most important thing in frying is the oil temperature. Experienced marinators will control the oil temperature at 16 degrees, fry at low oil temperature and slowly fry with low fire, and the finished product will be more beautiful, with complete skin and bright red color. This is not the point, and almost everyone can do it, but many marinators don't know that the duck that has just been marinated can't be fried in the pot, and it needs to be dried for about an hour until. One more thing, why do other people's fried ducks smell fragrant, but yours is very faint? The reason lies in the oil, the oil of fried ducks. Brother Hero suggested using halogen oil, which is the excess oil salvaged from brine on weekdays. This oil has accumulated a lot of aromatic substances, and it can only be used to fry fragrant and crisp ducks.