"Can this duck be eaten now?"

Jianguo tasted the mediocre fried blood duck yesterday and ate almost half a pot of rice, so he was also particularly interested in the sauce plate duck made by Xu Zhuo.

Seeing Xu Zhuo taking the duck out of the oven, he immediately came over and planned to try it.

Xu Zhuo smiled and said: "If you can eat it, you can eat it, but it's not delicious." ”

The roasted duck is almost six or seven years ripe, so it's no problem to eat, but the taste is ......

Don't look at the duck meat at this time is almost cooked, but after roasting, the moisture and fat in the duck meat are almost all roasted, and the marinated sauce only gives the duck a little bottom taste, so it will be difficult to eat, dry and difficult to swallow.

Before Xu Zhuo could explain to Jianguo, Jianguo twisted a duck leg.

While sending it to his mouth, he said, "How can the duck be unpalatable, such a good ingredient, how to make it is very ......."

He couldn't go on.

Because the taste in the mouth is very different from what I imagined.

Who would have thought that the roast duck, which has a golden skin and a shiny oil, has a dry and hard meat, and the taste is a little light, which makes people unable to swallow it at all.

This duck tastes terrible, right?

He was just about to vomit, and by the way, he threw away the duck leg in his hand, and Cao Kun, who had been calming his face next to him, spoke: "Dare to spit it out, I'm not done with you!"

A good duck was so arbitrarily twisted off a duck leg by Jianguo, which is simply unforgivable for Cao Kun, who likes to make lo-mei.

That is, for the sake of Xu Zhuo's brother's face, he couldn't turn his face.

If the group of senior brothers brought by Guan Junjie dared to do this, Cao Kun's big ears would have been beaten long ago.

Jianguo also felt embarrassed, took the duck leg and dipped it in some tomato sauce, and ate the meat on the duck leg so hard.

made Xu Zhuo not know for a while whether to say that he was naïve or praise him for his good teeth.

Making duck in sauce sauce is actually a process of roasting out the moisture and fat of duck meat and then dipping it in braised soup.

In this process, the duck meat changes from plump to firm, the meat texture changes from loose to firm, and the taste changes from fresh to fragrant sauce in braised soup.

And now what Xu Zhuo has to do is to boil a pot of braised soup and soak it.

There are many spices to be used in boiling braised soup, including benzoin, Sichuan pepper, cloves, hay, sand kernels, black pepper, angelica, bay leaves, white cardamom, longan, grass fruit, ginkgo seeds, kaempfera, grass cowardice, fennel, wood fragrance, sand cucumber, star anise, cinnamon, ginger, white pepper, Xinyi, xiaopa, tangerine peel and other more than 30 spices or Chinese herbal medicines.

Put these spices into the marinade bag according to the proportion, seal the mouth, and make a special marinade package for sauce board duck.

Then Xu Zhuo prepared a large half pot of pork bones and old hen to boil the broth, and used the broth to make braised soup, which is the secret of the delicious sauce board duck.

However, it is not enough to just stock and spices, you have to add old oil boiled with old soup to increase the flavor of the duck, so that the flavor of the duck becomes thicker and richer.

The boiling of old oil is actually quite simple, Xu Zhuo scooped out a small pot from the old soup of braised sheep's trotters, put some dried chili peppers in it, and then poured in about two or three catties of peanut oil, and put it on the stove to boil for twenty minutes.

Then filter it, it is the old oil used in the braised soup.

There are many benefits to putting old oil.

The old oil can seal the heat in the braised soup, so that the braised soup can be kept at a high temperature for a long time even if it is off the fire, and it can also seal the taste of the braised soup, so that the taste does not leak out, and can better penetrate into the duck meat.

In addition, adding old oil can allow the fat to re-soak into the duck meat, making the originally dry duck meat oily.

In fact, not only do you need to use old oil confit soup to make sauce plate duck, but almost all categories of lo-mei have this step when making it.

Xu Zhuo poured the boiled old oil into the broth, put in the marinade packet and salt, and then put a small half basket of dried chili peppers into the broth, and then began to boil.

When the braised soup boiled, Xu Zhuo took a smaller braised packet, put two handfuls of red yeast rice in it, and also put it into the braised soup.

The purpose of putting red yeast rice is to color the duck on the sauce board, so that the duck skin is ruddy and jujube red, which makes people want to eat it at a glance.

In addition, sugar must be added to the soup, so that the duck meat will taste slightly sweeter, and it can also neutralize the spicy flavor and spices, so that all the flavors will be softened.

However, you can't put sugar too early, you have to wait for the duck to be cooked, and then put it after the taste of the braised soup has been soaked into the duck meat.

In this way, the duck meat will not taste sweet and greasy.

Xu Zhuo told Cao Kun while waiting for the braised soup to boil.

In fact, there are many ways to make sauce plate duck, and each one is different.

The method that Xu Zhuo did was relatively simple and easy to master.

After boiling for almost an hour, the braised soup had been boiled, Xu Zhuo put the ducks into the pot one by one, and then turned the heat to a slight heat, so that the braised soup in the pot would not be boiled.

This is the best time to make lo-mei.

Because the braised soup is sealed with old oil, the taste and heat cannot be dissipated, and it will better penetrate into the duck meat.

Ten minutes later, Xu Zhuo turned off the heat, then poured a small half bowl of white sugar into the pot, stirred it with a spoon, and then set the pot aside to simmer.

The duck has just been roasted in the oven, and the soup is rich, so you don't need to boil it for too long, ten minutes is enough.

Then turn off the heat and simmer for another half an hour, let the flavor thoroughly soak into the duck meat, and the sauce plate duck in Hunan can be cooked.

However, even if it is out of the pot, these ducks cannot be eaten immediately, and they have to be hung up and dried.

Xu Zhuo fished out the ducks one by one, and the appearance at this time was not only a little more oily than the dry appearance before entering the pot, but also the color changed from golden yellow to dark red.

It looks like a bit of Shandong air-dried chicken.

It's very appetizing.

And the aromatic and spicy smell that comes out is even more mouth-watering.

First dry the sauce plate duck, evenly spread a layer of sesame oil on the surface with a brush, and then hang it up and continue to air dry all day, so that the sauce plate duck is really good.

The reason why sesame oil is applied is not only to add flavor to the duck meat, but more importantly, to seal the taste of the sauce plate duck, so as not to dissipate the taste of the duck meat in the process of air drying.

The duck meat on the sauce plate is delicious and has a delicate taste, which is a rare delicacy.

Regardless of whether it is accompanied by wine or food, it is an excellent pairing.

The sauce plate duck also has a therapeutic effect, which can "fill the bone marrow, grow muscles, produce blood, and replenish the five organs", which can not only make up for fatigue, but also disinfect heat and facilitate urination, which is rare for most warm meat and poultry.

Xu Zhuo instructed Cao Kun to think through every step of making sauce board duck, and after figuring it out, he began to launch a new one.

However, before the new one, you have to do a good job of publicity.

Just right, try Yuan Kang's depth as well......

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Before I knew it, a thousand chapters were over, so fast!