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How to make homemade Zhou's Black Duck is delicious and simple, and the method is illustrated.

Self-made Zhou's Black Duck prepares ingredients duck feet, duck wings, duck neck, kelp knots, quail eggs, sliced lotus root, prepared garlic and spring onions and ginger, dried chili, beer, soybean paste, star anise, cinnamon, fragrant leaves, pepper, millet spicy, rock sugar, two tablespoons brown sugar, half tablespoon salt, two tablespoons soy sauce, three tablespoons cooking wine, three tablespoons light soy sauce. Put duck feet, wings and neck in cold water, boil sliced ginger and cooking wine for 15 minutes, remove cold water and dry.

Ingredients: 1500 grams of duck and 2 cans of beer. Accessories: cooking wine, light soy sauce 90 grams, ginger right amount, 25 grams of pepper, 5 pieces of cinnamon, 45 grams of dried pepper, 90 grams of rock sugar, 60 grams of soy sauce. Practice: (1) put 1500 grams of duck in the pot, add sliced ginger and cooking wine, scald the water to remove the blood foam, remove and wash.

In another large pot, add the right amount of water, then add spring onions, ginger, garlic, rock sugar, cinnamon, tangerine peel, dried chili peppers and all prepared spices, and simply stir. -step4-add 30g of Monascus rice, 200g of sweet noodle sauce, one tablespoon of soy sauce, one tablespoon of light soy sauce, right amount of salt, and simply stir again. -step5-finally add the blanched duck head, neck, feet and wings, cover and simmer over high heat.

How does Zhou's Black Duck do it?

If you want Zhou's Black Duck to taste, you must first pickle it. First, it can make the taste heavier, and second, it can get rid of the fishy smell. Ingredients are as follows: 15 grams of sliced ginger, 50 grams of green onions, 100 grams of refined salt, 30 grams of cooking wine and dried pepper, pepper, sodium nitrate, rose wine, rock sugar, in which pepper and pepper can be added according to their own taste.

Spices: pepper, Zanthoxylum bungeanum (preferably seedless), star anise, Angelica dahurica, white cardamom, grass fruit, betel nut, fragrant fruit, cinnamon, red cardamom, ginger 2 each, nutmeg, licorice, Amomum, clove. Specific methods: materials: 5 duck necks, 1 bottle of beer, 3 grass fruits, 5 licorice, 3 cardamom, 6 fragrant leaves, 50 grams of rock sugar, appropriate amount of salt, 5 slices of ginger, 5 dried peppers, 2 tablespoons of light soy sauce, 2 tablespoons of soy sauce, 3 star anise and 2 pieces of cinnamon.

Zhou's Black Duck production process: bleaching → pickling → baking → halogen → bubble bleaching. Wash duck neck, duck feet and other raw materials many times (soak in cold water for about 40 minutes in summer, change water for more than 3 times, soak out the blood, put it in a basket to leak water, and soak in warm water for more than 1 hour in winter). After the duck intestines are thawed, put them in a dense basket, knead them with salt and rinse them with clean water. Pickled. Put all the ingredients into salt, mix well and marinate for more than 12 hours.

After the duck neck is thawed, rinse thoroughly, add 50 grams of ginger, 50 grams of green onions, 100 grams of refined salt and cooking wine, nitrate and salt to mix evenly, marinate the flavor for about 12 hours, remove, rinse with clean water, then put into a boiling water pan to drain water, remove and set aside.

Practice: put the braised duck in cold water, cook until done, remove and set aside. Put the water starch in boiling water, stir slowly to make it thicker, wait until paste, add marinade, braised duck and the right amount of spices, cook until done. Add salt, soy sauce, monosodium glutamate, refined salt, spring onions, ginger and garlic to cooked duck and stir-fry.

What are the recipes for Zhou's Black Duck? do you sell ingredients?

1. Seasoning: salad oil, rock sugar, granulated sugar, edible iodized salt, Fujian chili king pepper, high quality pepper, monosodium glutamate, chicken essence, Haitian old soy sauce (for pickling and seasoning), Haitian light soy sauce (for stewed seasoning), rock sugar, liquor, god of wealth oyster sauce, seafood sauce, chop sauce, caramel pigment.

2. The ingredients are as follows: 15 grams of sliced ginger, 50 grams of onions, 100 grams of refined salt, 30 grams of cooking wine and dried pepper, pepper, sodium nitrate, rose wine, rock sugar, in which pepper and pepper can be added according to their own taste. As dried pepper and pepper are not easy to seep into meat, it is recommended to use chili oil (water-soluble and oil-soluble). Pepper can also be changed into powder or oil. It tastes better this way.

3, dry chili is better to choose dry millet pepper, because this kind of pepper color is red, oil is bright, spicy taste is heavy. Chili seeds should also be retained after cutting chili into sections, because chili seeds can also increase the flavor of gravy. When stir-frying dried chili peppers, it is appropriate to replay the refined oil, stir-fry slightly (do not fry coke into a spicy flavor), mixed with fresh soup cooking, can highlight its "strong spicy" flavor.

4. Ingredients: duck (one, about 2-3 kg) salt (right amount) cooking wine (right amount) ginger (right amount) garlic (right amount) onion (right amount) white pepper (right amount) five-spice powder (right amount) Monascus powder (right amount) step: first, wash the duck, control water, and set aside. Cut the ginger, garlic and onions into fines.

5. Stewed soup ingredients: duck neck, pepper powder (2 tablespoons), pepper powder (2 tablespoons), spleen bean paste, star anise, licorice, cloves, cinnamon, fennel, incense leaves, dried pepper (6), prickly ash (20), soy sauce (color), light soy sauce (flavor), oyster sauce, salt, sugar, corn oil, ginger slices, garlic slices, stock.

How to make Zhou's Black Duck at home?

1. Prepare duck feet, duck wings, duck neck, kelp knots, quail eggs, sliced lotus root, prepared garlic and spring onions and ginger, dried chili, beer, soybean paste, star anise, cinnamon, fragrant leaves, pepper, millet spicy, rock sugar, 2 tablespoons brown sugar, half tablespoon salt, 2 tablespoons soy sauce, 3 tablespoons cooking wine, 3 tablespoons light soy sauce. Put duck feet, wings and neck in cold water, boil sliced ginger and cooking wine for 15 minutes, remove cold water and dry.

2. Drift. Wash duck neck, duck feet and other raw materials many times (soak in cold water for about 40 minutes in summer, change water for more than 3 times, soak out the blood, put it in a basket to leak water, and soak in warm water for more than 1 hour in winter). After the duck intestines are thawed, put them in a dense basket, knead them with salt and rinse them with clean water. Pickled. Put all the ingredients into salt, mix well and marinate for more than 12 hours. A little ginger and spring onions can also be put in the pickling process. Bake it.

3. Production steps: duck meat treatment: clean the duck meat and remove excess fat and impurities. If you use a whole piece of duck, it is recommended to cut it into pieces of palatable size. James water: add enough water to the pot, add duck meat, add a few slices of ginger and some cooking wine, bring to the boil and skim off the foam, James water for about 3-5 minutes, then fish out the duck meat, rinse with clean water to remove blood and impurities.

What does Zhou's Black Duck do? What are the materials and ingredients?

Materials and seasonings: salad oil, rock sugar, granulated sugar, edible iodized salt, Fujian chili king pepper, high quality pepper, monosodium glutamate, chicken essence, Haitian old soy sauce (for pickling and seasoning), Haitian light soy sauce (for stewed seasoning), rock sugar, liquor, god of wealth oyster sauce, seafood sauce, chop sauce, caramel pigment.

Get the materials ready, chicken tip and duck leg can be put in anything else if you want. Cut the leg of the duck twice with a knife to taste it better. The leg of the duck is too big to be cooked, so it should be boiled first. 6 slices of ginger, 300g of pepper, 30g of tangerine peel, 15 of chili, 10 of rock candy and 4 of star anise, which can be put according to your own taste.

Gram salt, 10g monosodium glutamate, chicken powder and rock sugar. After cooking, turn off the fire and simmer for three minutes. The cooking time is related to the texture and origin of the raw materials. Remove the processed raw materials from the old soup, cool and put them into the cooled old soup and soak for more than 30 minutes. Every kilogram of old soup needs to add 10 grams of oyster sauce, seafood sauce and chop sauce, and 5 grams of caramel pigment. Just fish it out.

The pickling and ingredients of Zhou's Black Duck if Zhou's Black Duck is to taste, it must be pickled first. First, it can make the taste heavier, and second, it can get rid of the fishy smell. Ingredients are as follows: 15 grams of sliced ginger, 50 grams of green onions, 100 grams of refined salt, 30 grams of cooking wine and dried pepper, pepper, sodium nitrate, rose wine, rock sugar, in which pepper and pepper can be added according to their own taste.