Yongzhou Sauce Plate Duck [Hunan Yongzhou Specialty]

What is Yongzhou Sauce Duck? Authentic Hunan Yongzhou specialty: Yongzhou Sauce Duck

Summary:Do you want to know what Yongzhou Sauce Duck is? This article is a detailed introduction toHunan Yongzhou specialty - Yongzhou Sauce Plate Duck. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yongzhou Sauce Plate Duck. The full text takes about 3 minutes to read, mainly including the basic introduction of Yongzhou Sauce Plate Duck and its nutritional value? The production method and tasting method of Yongzhou sauce duck, etc

Basic Introduction to Yongzhou Sauce Duck

Yongzhou Sauce Duck is one of the specialties of Yongzhou, originating in the late Qing Dynasty. It is famous for its fragrance, fat, crispness, and tenderness, and is known as a unique product of Yongzhou

What are the nutritional values of Yongzhou sauce duck

Duck meat has high nutritional value and belongs to the cooling nature. Scientific consumption has the effects of nourishing the stomach, calming the liver and reducing fire, strengthening the body and beauty, nourishing qi and blood, dehumidifying and eliminating annoyance, stimulating appetite and strengthening the spleen, striking and calming the mind, promoting blood circulation and removing stasis, and nourishing yin and kidneys. It is highly favored by people

Method of making Yongzhou Sauce Duck

When making, choose fat and tender ducks weighing more than two and a half pounds, remove the feathers after slaughter, take out the internal organs, and then mix each duck with half and a half of salt, one or two pieces of soju, half and a half of soy sauce, and an appropriate amount of five spice powder. Spread the inside and outside of the duck body, marinate it in a tank for one day, then turn the tank and marinate it for another day until all the seasonings penetrate into the duck meat. Take out hemp ropes to tie the duck nose, use bamboo skin to support the abdomen, press it flat with force, expose it to sunlight for one to two days, hang it in a ventilated place and blow it for about twenty days. The duck made before and after the Winter Solstice Festival is both durable and crispy

Tasting and Eating Methods of Yongzhou Sauce Duck

There are various ways to eat Yongzhou Sauce Duck, including stir frying, deep frying, steaming, etc. The key to cooking salted duck is to master the heat. When the duck skin turns reddish brown, add the prepared seasonings (chili, ginger, garlic, etc.) to the pot, stir fry a few times, and then remove from the pot. When it comes to the taste, fried duck is the best. If you see the duck skin is golden yellow and the duck bones are brownish yellow, take it out of the pot. When eating, mix a small amount of star anise powder, sesame oil, ginger rice, crushed garlic, soy sauce and other seasonings, which are fragrant and crispy, making it a delicious dish for drinking. Steaming salted duck requires first boiling it at high temperature and then turning it back to crispy over low heat. This way, the steamed salted duck has tender meat, shredded texture, fresh soup, and a chewy bone flavor with a lingering aftertaste