If you do it yourself, I'll give you some method references:) I wish you success!
Method 1:
Patent No.2006 100408 13.9 The patent application date was July 26th, 2006.
A beer roast duck and its preparation method (announcement)No. CN 1899 1 14.
Date of publicity (announcement): 2007.438+0.24 certification date.
Priority application (patent right)
Address 223400 yuan Lin San, inventor (designer), No.58 Changqing Road, Lianshui County, Huai 'an City, Jiangsu Province.
International publication of international applications
Patent agency Xie Guansu, agent of Huaian Kewen Intellectual Property Office.
Technical introduction:
A beer roast duck and its preparation method are prepared from the following raw materials through the following steps. Boiling salt water: add 150 parts of clear water into the pot, first add 0.2-0.6 parts of star anise, 0.2-0.6 parts of cinnamon, 0.2-0.6 parts of fragrant sand, 0. 1-0.3 parts of angelica dahurica, 0. 1-0.3 parts of Amomum tsaoko and 0.63 parts. 0.2-0.4 part of white button, 0.5-2 parts of red pepper, boiling with strong fire, keeping the temperature under pressure for 2 hours, and then adding salt 10- 18, crystal sugar 2-4.5, cooking wine 2-4.5, beer 20-40 parts, monosodium glutamate 4-6.5 parts and chicken essence 0.5. Fully stirring, cooling to room temperature, soaking 600 parts of washed ducks in the above salt water for 65,438+/-00 hours, then taking out, draining for 2 hours, and baking at 250-220℃ for 2 hours until the skin is brown. The invention has crispy skin, tender meat and delicious taste.
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Method 2:
Ingredients: a two-month-old duck/a bottle of beer/half a catty of ginger/half a catty of red pepper (you can use red persimmon pepper if you don't eat spicy food)/two ounces of onion /30g of sweet noodle sauce/salt, and a proper amount of monosodium glutamate.
Raw material processing:
1. Cut off the duck head and divide it into upper and lower halves, and cut off the duck neck from the chest and divide it into two sections.
2. The duck's paw is not peeled, the leg stick is cut off from the root of the leg, and the salt cross is used by the cross knife method.
3. Duck wings are cut along the chest and divided into two sections from the elbow.
4. Cut the duck into inches, tie the intestines, divide the stomach into four parts, and cut it into chrysanthemums with the cross knife method.
5. Slice ginger and red pepper with a hob and tie three shallots into knots.
Production: 1, pour vegetable oil into the hot pot, and fry the duck's paw, duck neck, foot stick, duck wing and duck head in turn until brown. To prevent oil explosion, put a little salt first. )
2. Stir-fry the duck until fragrant, add the big pieces that have been fried before, add the sweet noodle sauce and stir-fry until fragrant, then add the ginger slices, then pour half a bottle of beer with some salt, and then cover it and fry for fifteen minutes.
3. Add the red pepper, then pour the right amount of beer, add the right amount of monosodium glutamate for 10 minutes until the juice is collected, then add the onion and stir fry, then put it in the pot.
Color: the sauce is red and shiny, and the red and green colors are bright.
Xiang: The unique flavor of Maotai and beer.
Taste: salty and crisp.
★★★ yf5s finishing, please indicate the source for reprinting ★