Changde Sauce Plate Duck [Hunan Changde Specialty]

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

Summary:Do you want to know what Changde Sauce Duck is? This article is a detailed introduction toHunan Changde specialty - Changde Sauce Plate Duck. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Changde Sauce Plate Duck. The full text takes about 9 minutes to read, mainly including the basic introduction of Changde Sauce Plate Duck and its nutritional value? How did the history of Changde sauce duck come about? The production method of Changde sauce duck and the awards and honors of Changde sauce duck

Basic Introduction of Changde Salted Salted Salted Salted Duck

Han cuisine, "Changde Salted Salted Salted Salted Duck" is made of Dongting Lake duck, more than 30 kinds of traditional Chinese patent medicines and simple preparations, more than 10 kinds of spices, and is exquisite through 15 processes. It has the characteristics of spicy, fragrant and crisp, and has a long aftertaste. It has unique effects of invigorating the spleen, stimulating appetite, and reducing weight. At present, Changde sauce duck is popular in various parts of China, including Beijing, Tianjin, Shenzhen, Zhuhai, Haikou, Guiyang, etc

What are the nutritional values of Changde sauce duck

The Compendium of Materia Medica states: "To treat water and urine, it is recommended to use the Blue headed Male Duck. To treat deficiency, fatigue, heat, and toxicity, it is recommended to use the Black Bone White Duck." In the "Diannan Materia Medica," it is said: "Old ducks are cooked with pig trotters to replenish qi and fat the body, and cooked with chickens to treat dizziness and headaches."

Ducks have high nutritional value and are cool in nature. Scientific consumption of ducks has the effects of nourishing the stomach, calming the liver and reducing fire, strengthening the body and beauty, nourishing qi and blood, removing dampness and annoyance, stimulating the appetite and strengthening the spleen, striking and calming the mind, promoting blood circulation and removing stasis, and nourishing the kidneys. They are highly favored by people

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. Shi Jiu was taking care of his mother while planning to do something for the villagers. He saw that the villagers raised many ducks, but the duck eggs and duck meat were worthless, so he used his craft: he used the craft of making swans and eggs with sauce in the palace to process them into sauce salted duck and sauce eggs (the predecessor of Preserved eggs), and everyone agreed to eat them. Selling it at the market is very popular and can fetch a good price

Shi Jiu led his fellow villagers to become rich by producing tribute products. The delicious food and unique production techniques of the tribute sauce duck and sauce duck egg have also been passed down to today

The method of making Changde sauce plate duck

Selecting ducks

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

Marinate

1. Kill the duck to remove its feathers, internal organs, wings, and feet. Cut open the chest and wash it, then hang it and drip dry

2. Wipe 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. Another method for this step is baking

Sauce making soup

Chinese medicine formula: 18 grams of benzoin, 100 grams of Sichuan peppercorns, 10 grams of cloves, 19 grams of hay, 19 grams of sand kernels, 25 grams of black pepper, 5 grams of Angelica sinensis, 13 grams of fragrant leaves, 18 grams of white cardamom, 25 grams of longan, 30 grams of grass fruit, 10 grams of white fruit, 15 grams of Shannai, 14 grams of grass carp, 35 grams of fennel, 10 grams of wood fragrance, 10 grams of ginseng, 50 grams of soybean paste, 35 grams of cinnamon, 50 grams of ginger, 20 grams of white pepper, 15 grams of Xinyi, 5 grams of radish, and 30 grams of tangerine peel. (Be sure to follow the proportion and don't mess around!)

Awards and honors of Changde Sauce Duck

Changde Sauce Duck was awarded the Quality Product Award at the first Hunan Agricultural Expo in 1999, the Gold Award at the first China Western Grain, Wine and Non staple Food Exhibition and Sales Fair in October 2000, the Gold Award at the first Changde Food Industry Expo, and the Silver Award at the second Hunan Famous, Excellent, Special and New Agricultural Products Expo, among other honors