When marinating duck, it is very important to place it.

The ducks should be placed in the braised soup with their butts facing up and neatly stacked, and they can only be placed in one layer, not overlapping.

When putting it, you should first press the duck completely into the braised soup, let the braised soup fill the belly cavity of the duck, and then let the duck float naturally.

The most important point is that when you put duck in the braised soup, the braised soup in the pot should not be boiled.

Because the temperature of the boiling braised soup is too high, it is easy to burn the duck skin, which generally does not exceed ten degrees, and the duck will be fine if you put it in.

After all the ducks are put into the braised soup, soak them for about ten minutes to let the ducks get used to the temperature of the braised soup inside and out.

Then Xu Zhuo put the lid of the sandwich pot on, boil over high heat, and then turn to low heat to marinate.

"What's next?"

Cao Kun rubbed his hands excitedly, this method is indeed much more professional than what he did, and each step is clearly organized, which is worthy of the secret recipe passed down from the kitchen of the state banquet.

Xu Zhuo said with a smile: "You have to boil some maltose water, and put the duck in it to dip it before frying, so that the color of the fried will be more ruddy." ”

After speaking, Xu Zhuo took a soup pot, took most of the pot of water and put it on the stove and began to boil, and easily cut a piece of maltose weighing two or three catties and put it in.

The concentration of this maltose water does not need to be too high, it is just a color when frying.

And you don't have to boil for too long, as long as the maltose melts, you can turn off the heat and set it aside to dry.

After the soup had been boiling for about twenty minutes, Xu Zhuo and Cao Kun lifted the lid of the sandwich pot together and began to carry out the indispensable step in marinating - seasoning.

The so-called tuning is to turn the duck over and turn it from the duck's butt up to the duck's head up.

It has been marinated for twenty minutes, the duck's neck has been bent, hook the duck's neck with an iron hook, and gently force the duck over.

At this time, the duck skin is already ripe, so you have to be careful when turning it, so as not to break the duck skin and affect the overall appearance.

After the duck is turned over, it has to be lifted out by the neck with an iron hook, and then a sharp knife is taken and stabbed into the chest cavity from the base of the duck's neck.

"It's almost ready, why do you have to slash it?" Cao Kun's face was full of puzzlement.

Xu Zhuo said with a smile: "This piece of meat is relatively thick, not easy to marinate, and if you don't cut this knife, there will be air pressure in the abdominal cavity of the duck, so that the marinated soup cannot enter the abdominal cavity, resulting in inconsistent doneness of duck meat." ”

To put it bluntly, this knife is to deflate the abdominal cavity, after all, now the duck's butt is facing down, and if you don't stab this knife, the air in the abdominal cavity can't be discharged at all.

When everything is done, close the lid and continue to simmer.

Cao Kun didn't have anything to do at this moment, and focused on the cut duck paws and wings.

"Xu Zhuo, are these duck paws and duck wings directly marinated, or are they made into other dishes?"

Boss Xu coughed dryly: "Just marinate it directly, don't forget to tell the front desk after marinating, and let it be added to the menu." ”

In fact, Xu Zhuo also wanted to make a good play and make delicious dry pot duck feet, dry pot duck wings or other styles of dishes, which were better than chicken wings and chicken feet.

How......

Without relevant skills, Xu Hangqiu can only sigh at the duck.

After simmering for about half an hour, Xu Zhuo hooked a duck with an iron hook, and then took chopsticks to the root of the duck's thigh.

The chopsticks are firmly inserted, which means that the duck has been marinated and is ready to be cooked.

However, there is also a need to pay attention to the pot, but it is not just fished out, and the marinated duck has to be cleaned again.

Xu Zhuo asked the two cooks to pick up a large basin of cold water and put it next to the sandwich pot, and then hooked a duck with an iron hook and put it in.

Cao Kun immediately began to clean, washing off all the spice crumbs on the duck's body and abdomen.

There are two benefits to this, the first is that the duck is whisked with cold water, and the duck meat and skin will shrink.

This is the reason why the sweet-skinned duck has a crispy skin and a firm and chewy meat.

The second reason is to wash off the spice crumbs on the duck.

Otherwise, when it is fried for a while, the spice crumbs will be fried to produce a bitter taste, which will affect the taste of the duck, and it will be black, which will also affect the overall appearance of the duck.

Because of the sugar color in the brine, the boiled duck will appear brown and shiny.

While this color is attractive, it will also make the black dots on it infinitely magnified, so you should wash it first after removing from the pan.

The washed duck is placed in a clean bamboo basket and blown by a fan next to it, which can quickly dry the moisture on the surface of the duck and at the same time make the duck skin even tighter.

Taking advantage of this time, Xu Zhuo put the cauldron on the shelf, poured oil into the pot and prepared to start frying.

In fact, at this step, it is best to fry with duck fat, and the worst is to add some duck fat to the oil pan, so that the fried duck is fragrant.

However, there is no such thing in the store, so I can only make do with it first.

After the ducks were dried with a fan, Xu Zhuo and Cao Kun put the ducks back into maltose water and soaked them in preparation for frying.

This step is a second color for the duck, so that the fried color is more oily and shiny.

When the oil temperature was seventy percent hot, Xu Zhuo carried the duck into the pot.

The ducks are already cooked, so you only need to use high heat oil to fry the duck's skin crispy and red.

The duck dipped in maltose water quickly changed color in the hot oil, gradually turning from brown to jujube red, and the skin gradually became hard and brittle.

When you touch the duck skin with a colander and there is a clear friction sound, it proves that the duck skin has been fried crispy enough to be out of the pan.

Remove the duck from the pan and put it in the oil control basket to let the excess fat drip out, and wait until the duck has cooled a little, and then you can spread the sugar.

This is also the most important step in making sweet duck.

But before you do it, you have to find a clean and dust-free bamboo basket and put it on a tray to form a container for the ducks.

This allows excess syrup to drip on the duck in the tray and avoid getting it everywhere.

Xu Zhuo put on disposable gloves and grabbed the duck that had been fried ruddy and placed it in a little warm syrup.

Carefully brush the duck with a brush, then lift it up, shake it twice to let the sticky syrup drip out, and then neatly place it in the bamboo basket.

Originally, the sweet duck had to be syruped twice, so that the taste would be better, and the sugar skin on the outside would taste more layered.

But now it's for the people in the provincial capital, not the customers in Leshan, so the second syrup is counted.

So as not to make the sweetness too high and make the customer uncomfortable.

After Xu Zhuo did a few, he handed over the job to Cao Kun, who was eager to try.

He took a duck, skillfully chopped it into pieces and placed it on a plate, and then carried it to the office upstairs.

"Put all the work in your hands, come and try this sweet duck, and then let's set the price......"