Peking duck
Production Method 1. Slaughter
Tools: A knife, a blood bowl.
Method: (1) First grab the roots of two ducks with your left hand, and the right hand will move the duck's right palm back, and then use the little thumb of your left hand to tighten it. Hold your duck beak with your right hand, bend your neck down, pinch the lower part of your duck's head with your left thumb and index finger, and tighten your neck skin. (2) Hold the knife in the right hand, cut the esophagus and trachea gently, then lay down the knife, and pinch the duck beak with your right hand so that the knife edge is aligned with the Sheng He (the basin is pre-added with appropriate amount of water and salt), and the left hand will raise the duck body upward. Move and control the duck blood net.
Note: The operation should be stable, accurate, and fast. The knife edge should be small. The two tubes (esophagus and trachea) should be cut off. The duck blood must be controlled. Before the slaughter, let the ducks drink enough water so that the duck feathers are easy to lick.
2. Scalding
Equipment and tools: a large stove, a large pot, a cold water basin, a water spoon, a small round stick.
Method: (1) Put the pot on fire, add clear water (80% full) until the water burns to 55-60°C (no thermometer, use hand to test the water temperature. The method is: soak the hands in the cold water basin first, and then Quickly stir in the wok, if you can continuously stir 3 to 4 times, the hand can not be hot and then stir, indicating that the water temperature is moderate), you can scald the duck pot. (2) When scalding, grab the duck's palm with your left hand and dip the duck's head into the pan and shake it with your hands. Then put the duck body into the pot and pull it back and forth along the duck body with a small wooden stick to make the duck hair permeable. The duck is hot in the water for about 3 minutes (try to plucking it with hot hands). When the duck hair is easy to pull off, it means that the duck hair is hot and you need to remove the duck immediately.
Note: When scalding, the action should be fast, the water temperature should be moderate, and the length of scalding should be appropriate.
3. Sable hair
Equipment and tools: a wooden case board, a cold water basin.
Method: (1) Place the scalded duck squash upside down and place it on the chopping board. Hold the duck body with your left hand, and use your right hand to drench the cold water on the duck quail. Then use your right hand to peck the duck bristles down (use a lighter force). (2) Turn over the duck body and place it on the duck hair under the arm, and then press the duck body with your left hand. With your right hand, place the duck's back and duck's tail under the hair. Then, put the duck neck and duck head under the hair.
Note: The operation should be fast and light, the duck hair should be clean and the duck skin should not be damaged.
4. Selecting hair
Equipment and tools: one tub (or iron pot), duck dumplings (duck rake is a special pick duck hair tools).
Methods: (1) Hair selection should be performed in the water basin (cool water for spring, summer and autumn and warm water for winter). When choosing a hair, use a left hand to hold the duck body and a duck hand in the right hand to keep the remaining body hair and fetal skin of the duck body clean. (2) Special attention should be paid to the selection of hair so as not to damage the duck body, and do not use the finger to repeatedly touch the body of the duck body. Otherwise, the duck body will cause oil spillage and affect the quality.
Note: The hair selection action should be fast and steady, the residual hair should be clean, and the duck skin should not be spilled or damaged.
5. æŽè†› (out of cavity)
Equipment and tools: One air compressor, one open knife, one cold water basin, one duck brace.
Method: (1) Put the duck squawk upward and the duck head outwards. With your left hand, grab the duck's palm and lift it up slightly to tighten the duck's leg. Hold the knife in your right hand to pull the duck's palm from the joint. Then, turn the duck body over so that the duck head is inward, open the duck's beak and pull out the duck tongue. (2) Turn up the duck skin at the neck of the duck and use the left hand to hold the esophagus and trachea. The thumb of the right hand goes down the esophagus and trachea under the neck of the duck and gently licks it up to the top of the duck. Then pull off the trachea and take it out. (3) Use your left hand to pinch the duck head and use your right hand to poke the air compressor's air nozzle into the mouth of the duck neck and begin to inflate (gas filling the fat layer outside the skin). When the air is filled to 89% full, pull out the gas nozzle and tighten the neck of the duck with your left hand to prevent running out of gas. (4) Put the index finger of the right hand into the anus for 3 to 4 cm, bend the index finger upwards, hook the tail of the large intestine, and pull off the junction between the large intestine and the anus. Then, move the right duck bladder forward, hold it with your left hand, and use your right hand to cut the knife and cut a 3 to 5 cm blade under your right flank. (5) Put the thumb and index finger of the right hand into the knife's mouth. Pull out the esophagus and trachea head. Then pull the esophagus on the left index finger and tighten it. At the same time, the thumb and index finger of the right hand extend into the duck cavity, and the soft tissue connected to the duck cavity and the internal organs is hooked up from the top to the bottom, and the duck gill is hooked again. The left hand and the right hand simultaneously exert force to pull out the internal organs. The right index finger and middle finger re-enter the duck cavity. Adhere to the sides of the spine. Take out the lobe. (6) Using the index finger and middle finger of the right hand, dip the duck's support from the knife edge into the duck cavity, place the lower end of the duck supporter on the spine, tilt it forward slightly, hold it steady, and pull it backwards. The sternum and trigeminal bone propped up the duck body.
Note: The movement of the cockroaches should be fast, the knife edge should be small, the duck body should have no blood-stained marks, the duck body should be plump, the leather surface can't be broken, the internal organs should be clean, and even the duck liver, duck intestine, duck eel, etc. Complete and unbreakable.
6. Measuring hooks
Equipment and Tools: Large basin (or sink).
Method: (1) Using the thumb of the left hand to reach from the edge of the knife under the duck's bladder, hold the other four fingers on the back of the duck, and then press the duck body into the basin (or pool) so that the duck cavity is filled with clear water. Then, put the duck head up and hold the duck. Use your right index finger to invade the anus of the duck and draw the ileal head out of the anus. Then press the duck into water to fill the duck cavity with water and put the duck head down so that the water in the duck cavity flows out of the neck and inside the duck's beak. The debris and mucus in the duck's beak and the duck's neck are washed out. , 涮膛 end. (2) Hold the duck head with your left hand and lift the duck. Use your right hand to duck at the lower end of the duck head, sip the duck neck down to the root and go to the rest of the gas. Then extend the right hand thumb and forefinger from the knife's knife blade, lift the duck, release the left hand, and let the duck head hang down. Use a duck hook to hook the duck neck 5 to 6 cm from the neck of the duck and allow the tip of the duck to emerge from the other end.
Note: The duck cavity, duck neck, and duck beak should all be washed clean, and the soft tissue in the back intestine and duck cavity should be pulled out. The duck's skin has no blood-stained traces, the duck hooks are hanging properly, and the hooks should be moderate.
7. Hot leather color (hanging color)
Equipment and tools: One fire stove, one cauldron, one bowl of sugar water, one water spoon.
Method: Wash the bowl of sugar water and mix it with sugar and water. Then sit the pot on the fire, add clean water, and boil until it rolls off. Use your left hand to lift the duck hook, raise the duck to the top of the pot (be careful not to let the duck head immerse in the water), hold the hand scoop right, and pick up the boiling water in the pot. Starting from the edge of the duck's body, the duck skin is poured from top to bottom (hot water 3 to 4 times). After the duck skin is hot, it is necessary to quickly raise the duck to the top of the sugar bowl and pour the duck body 3 to 4 times with stirring sugar water. Control the water in the duck cavity.
The ratio of sugar to water and the recipe:
Jujube red roast duck is generally 1:5.6 to 6 (that is, 1 kg of boiled sugar is mixed with 5.5 to 6 liters of clear water).
The golden roast duck is generally 1:6.5 to 7.5 (ie, 1 kg of boiled sugar is mixed with 6.5-7.5 liters of clear water).
When dissolving, first place the caramelized sugar in a pot, put a small amount of warm water to open it, then add water in a certain proportion, and mix it by hand repeatedly to make it even and serve (if using sugar, first add it to a small amount Fresh water, cook on the fire for a moment, then pour into the pot, add water according to a certain ratio, stir and serve).
Note: To use a prosperous fire, the water must be boiled off, the ratio of sugar to water should be moderate, and the duck skin should be hot and beautiful.
8. Blanking
Equipment and tools, pick a duck, a hanging duck (or duck hanging rack) set.
Method: Hang the duck billet after sugaring and sugaring on a hanging duck rod (or hanging duck rack), place it in a cool, ventilated place, and make the duck skin dry. Generally about 24 hours in the spring and autumn season, summer season 4 to 6 hours, in the winter to increase the drying time.
Note: When drying ducks, avoid sun exposure and do not use high-intensity lamps. In winter, do not install heating equipment indoors.
Observe changes in the duck billet at any time. If duck oil spills (occurrence of oil droplets) are found, remove them immediately and store in a cold store.
9. Storage
Equipment and tools: One set of cold storage, one set of hang duck blanks in cold storage.
Method: The dried duck billets shall be hung in sequence into the hanging duck rack in the cold storage, and the duck billets shall be kept from being squeezed, touched or pressed.
Note: The temperature in the cold room should be controlled at 3 ~ 5 °C.
Preparation for baking 1. Choose firewood. The fuel of Beijing Roast Duck (hanging stove) is jujube firewood as the best. When jujube firewood can not meet the supply, it should be taken with peaches, apricots, pears and other fruit trees. Fruit trees have less smoke and fire. It is resistant to combustion and has a clear fragrance. Firewood such as pine, cypress, oak, tung and other odors should be prohibited from use.
2. Clearing furnace. Under normal circumstances, it is necessary to clean up the ash in the oven one hour ahead of time, leaving enough carbon to keep the firewood on top. About 30 minutes to light, when the furnace temperature rises above 200 °C, you can prepare to bake.
Baking technology 1. Ducks clog. Before the duck billet is baked, it is necessary to dip the pre-prepared duck plug into the anus of the duck with cleverness and keep it stuck to the anus to prevent the outflow of the soup from the duck body. The so-called smart neck refers to the action of breaking into the blockage to be accurate and rapid. After the duck billet has been aired, the skin has tightened, the duck has become jammed, hesitant and indecisive, he turned left and right twisted, and he must squeeze the duck billet skin.
2. Guan Tang. When duck ducks are choked, ducks can be filled with boiling water (also can be added with appropriate amount of pepper water, cooking wine), called broth. Ducks usually boil in boiling water, which accounts for about 10% of the duck cavity.
3. Make two passes. After the duck blanks are enemaed, they must also make two rounds of coloration (that is, the second time the sugar is beaten. The difference from the first time is that the sugar content of sugar water should be reduced appropriately). The method is: carry duck hooks from the left, lift the duck billet above the sugar bowl, hold the water spoon in the right, pick up the sugar water, and pour it on the duck billet. The purpose of playing the second pass is to prevent the appearance of uneven colors.
4. Turn roast and simmer. Duck billet after the second pass. To check the hanging duck hook (to prevent loosening of the billet and the phenomenon of not easy to turn,) and then can be baked into the furnace. In the baking process, firepower is a key, and it is necessary to adjust at any time according to needs. When the duck billet is first brought into the furnace, the fire must be burned. As the temperature in the furnace rises and the duck billet is colored, the firepower is required. Gradually weaken, the furnace temperature is generally controlled between 250 ~ 300 °C as well.
Duck duck into the furnace, so that the right side of the duck back to the fire, about baking 12 to 13 minutes. When the back of the right side is roasting to orange, turn the duck body to make the left side back to the fire and bake it for about 7-8 minutes. When the left and right backs are the same color, rotate the duck and roast the left duck quail. When the same orange, you can use the rod to stir up the duck, near the bottom of the fire to make the color of the legs, and then re-hung into the furnace, roast the right side duck soup, about 2 to 3 minutes. When the ducklings on the right side are roasted orange, the ducks are picked up again and the bottom of the ducklings on the right. When the bottom of the right side is baked to orange, hang the duck back into the oven, bake it on the right back, bake it for about 5 minutes, and then roast the left back for about 5 minutes. The body color of the duck is basically uniform. When the duck's knife edge overflows the white soup with oil, provoking the duck, and once again looking for color, it can be baked. A 1500-2000 g duck billet can be cooked fully in the oven for 35-40 minutes.
For the duck has been baked, in addition to grasp the firepower, time, the color of the duck body, but also poured out the duck soup to observe. When the soup was poured pink, indicating that the duck 7-8 mature; when the soup is poured pale white, and with a certain amount of oil, indicating that the duck is 9-10 mature. If the soup that is poured out is milky white and there are few oily soups, the duck has been overcooked.
5 baked brush oil. After the duck is baked, it must be covered with a layer of sesame oil to increase the brightness of the skin. Can remove soot and add flavor.
Preparation ingredients Beijing Peking duck ingredients are: sweet pasta, green onions and white segments. In order to adapt to the living habits of different guests, it is also possible to add ingredients such as salt, sugar, pepper oil, ginger, garlic, radish, shallot, cucumber, and green radish.
1. Sweet Paste Sauce: It is processed and fermented by flour. Beijing's sweet noodle sauce is best known as “Tianyuan†and “Liu Bijuâ€. It has the characteristics of positive color, rich flavor, moderate thickness, and delicious fragrance. After the sweet sauce is purchased, it needs to be processed before it can be eaten with the roast duck. The processing method is: put the sweet noodle sauce into the pot, and mix it with a ratio of 125 grams of white sugar and 25 grams of sesame oil per 500 grams of sweet noodle sauce and stir well. Steam on the drawer for about 25 minutes, remove and let cool and serve.
2. Scallion and white segments: It is better to use high white Chinese onions produced in Shandong Province. It is fresh, sweet, and suitable for raw food. The scallion white segment is processed by peeling it off first, cutting off the green part, and then cutting it into a 6-cm-long section, and breaking it in the middle.
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