Yang Dwarf Sauce Plate Duck [Hunan Anxiang Specialty]

What is Yang Shorty Sauce Duck? Authentic specialty of Anxiang, Hunan: Yang Shorty Sauce Duck

Summary:Do you want to know what Yang Shorty Sauce Duck is? This article is a detailed introduction to the specialty of Anxiang, Hunan Province - Yang Dwarf Sauce Duck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yang Dwarf Sauce Duck. The full text takes about 6 minutes to read, mainly including the basic introduction of Yang Dwarf Sauce Duck and the product characteristics of Yang Dwarf Sauce Duck? How did the history of Yang Dwarf Sauce Duck come about? The production method of Yang dwarf sauce plate duck, etc

Basic introduction of Yangxiaozi sauce duck

Sauce duck finished product has a deep red color, crispy skin and fragrant texture, rich sauce aroma, and a long-lasting taste. It has the effects of promoting blood circulation, regulating qi, strengthening the spleen, nourishing the stomach, and beauty. It is a popular Han ethnic flavor delicacy throughout the country, and is a great accompaniment to wine, cuisine, and gift giving

What are the product characteristics of Yang Shorty Sauce Duck

It has a unique flavor that is fragrant, spicy, fresh, and mellow, making it unforgettable to eat and never getting tired of the fragrance

How did the history of Yang Shorty Sauce Duck come about

Shi Jiu is a filial son. After hearing the news, he quickly took leave and rushed home overnight to visit his mother. He went door-to-door to thank the duck herders who saved his mother and the villagers who took care of her. For fear of another accident happening to his mother, Shi Jiu never dared to leave home again

Method of making Yang dwarf sauce plate duck

Duck selection: The thicker the raw material for making plate duck, the better, and the ones that have not laid eggs or shed feathers are preferred.

Marination:

1: Kill the duck, remove the feathers, internal organs, slaughter the tips of the wings and feet, cut open the chest and wash it, then hang it and drip dry

2: Rub salt. Stir fry the refined salt in a pot until dry, add 0.125% fennel, stir fry until the water evaporates, then remove and grind finely. Afterwards, weigh the duck and use 6.25% of its weight in dry salt. Insert 3/4 of the salt into the neck incision and rub repeatedly to ensure that the salt evenly adheres to all parts of the abdominal cavity. The remaining salt should be applied outside the body, mainly to the chest muscles, calf muscles, and oral cavity. After rubbing the salt, it is sequentially stored in a jar. After being salted for 12 hours, it is taken out, the hind wings are lifted, and the anus is opened to allow all the saline water in the cavity to flow out. This is called brine retention. Then stack it in the cylinder and perform a second brine extraction after about 8 hours

3: Re pickling. After the second round of braising, mix Sichuan peppercorns, five spice powder, saltpeter (bisulfite), and white sugar evenly, and apply it to the duck's body. Apply more to areas with thick meat. Nanjing style dishes should be coated with sweet bean sauce, Hunan style dishes with chili powder, and then soaked in a pot for ten hours, flipping once in the middle. If the duck is large, the pickling time will be longer

4: After the duck leaves the tank, hang it up and drip dry salt water. Use hot gauze to dry the inside of the duck's body, then use two bamboo strips to support it in a cross shape in the duck's belly, press it into a plate shape, and air dry the water

5: Use rice grass to start the fire, sprinkle bran shells on top, wait for the initial green smoke to dissipate, and repeatedly smoke and dry the duck until it turns golden brown