Suzhou pickled duck

Suzhou sauced duck

Raw materials for making Suzhou pickled duck:

100 first-class ducks: soy sauce 5kg, salt 7.5kg, sugar 5kg, cinnamon 0.3KG, anise 0.3KG, clove 0.03kg, Amomum 0.02kg, Monascus rice 0.75kg, scallion 3kg, ginger 0.3KG, Shaojiu 5kg, nitrate 0.06kg (dissolving brine 2kg)

The processing steps of Suzhou sauce duck are as follows:

1. Raw material selection. Loumen duck or Taihu duck should be used. The live duck should be more than 1.5kg.

2. Slaughter. Kill the live duck, bleed it to the limit, remove the hair (no small hair), then wash it, soak it in clean water for half an hour, then scrape and mess it, the opening should be no more than 4cm long at most, dig out the internal organs and wipe the blood stains in the inner cavity. Duck lungs must be removed.

3. Curing. Put the naked duck without viscera into the barrel, sprinkle some salt water or salt nitrate water (according to the national standard), rub a little salt on each duck, sprinkle a little salt in the belly, and then shake it out. According to different seasons, the time of salting should be controlled. In summer, the salting time should be 1-2 hours, and in winter, the salting time should be 2-3 days.

4. Cooking. Before cooking the sauced duck. First, bring the soup to a boil, and add the above spices to the pot

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