Duck meat is a dish that many people have eaten, have you ever tried the famous Anhui dish, "Wanwei Duck"?Its meat is fresh and fragrant, and it's guaranteed to make you want to eat it again and again!Wanwei Duck has a golden yellow appearance, and when served with a plate of duck meat, along with seasonings like sesame oil and vinegar, you can already smell the aroma.Next, I will introduce the Wanwei Duck recipe!The origin of Wanwei DuckA long time ago, there was a farmer in Wanwei County, Anhui, who was selling ducks and encountered a group of children who were roasting ducks with firewood.

When the ducks were roasted until the skin was golden brown, the children tore open the ducks and ate them, and a unique aroma filled the air.

Inspired by the young man, he tried making duck meat with salt water, and it turned out to be better than salted duck meat.So, he continued to raise ducks and improve the duck-making process, and the salted duck meat became famous. This is the famous Wanwei Duck.The correct recipe for Wanwei DuckIngredients:1 duck2000g of fragrant water2000g of brine1000g of white sugar, 500g of tea, 500g of green onions.Instructions:

1. Wash and dry the duck, then pat it dry.

2. Place the duck in fragrant water and marinate for more than 8 hours, then blanch it.

3. In a large pot, place tea leaves and white sugar at the bottom, and place green onions on top of the pot. Place the duck in the pot and roast it over high heat for 5 minutes, then roast it over low heat for 10 minutes.4. Bring the brine to a boil, then add the roasted duck and simmer until cooked.Tips for making Wanwei Duck: How to make fragrant water60g of star anise50g of Sichuan peppercornswhite bud, white, small fennel

50g of star anise, 15g of licorice, 45g of mountain pepper, 40g of melon seeds, 35g of dried tangerine peel, 25g of sandalwood, 75g of cloves, 30g of caraway seeds, 30g of white pepper, 25g of cinnamon, 20g of dried orange peel,

500g of celery,

350g of MSG, 350g of white sugar, 1kg of salt, add water and simmer for about 2 hours.

Tips for making Wanwei Duck: How to make brine

480g of salt, 200g of MSG, 150g of "Meiji Xian" (a brand of MSG),

450g of soy sauce, 200g of baijiu (rice wine), 350g of rock sugar, 350g of green onions, 250g of ginger, 100g of redcurrant, 200g of star anise, 75g of Sichuan peppercorns, 65g of white bud, 200g of mountain pepper, 100g of white, 25g of small fennel, 25g of cloves, 70g of star anise, 55g of cloves, 35g of caraway seeds, 80g of cinnamon, 50g of cloves, 15g of licorice, and pre-soak for 30 minutes.

Add high-quality broth and simmer for about 4 hours.Home-style Wanwei Duck recipeIngredients:1 whole duck (about 2000g), 2 slices of ginger, 8 green onions, 30g of Sichuan peppercorns, 150g of oolong tea.15g of soy sauce.30g of salt, 30g of sugar, 10g of MSG, 30g of Shaoxing wine.Instructions:1. First, fry the Sichuan peppercorns until fragrant, then add the salt and stir until fragrant. Strain the Sichuan peppercorns.In the Sichuan peppercorn salt, add MSG and mix well.2. Wash and dry the whole duck, then coat the duck with soy sauce, put ginger slices, green onions, and Shaoxing wine into the duck cavity and marinate for a day.3. Place the marinated duck in a steamer and steam for 2 hours.4. Place the cooked duck on a plate.Green onions500gMSG350g white sugar, 350g, salt 1kg, simmer over low heat for about 2 hours.

Techniques for making Wuxi-style duck: The recipe for the braising liquid

Salt 480g, MSG 200g, Mei Ji Fresh 150gSoy sauce450g, Bai Jiu 200g, rock sugar 350g, scallion segments 350g, ginger 250g, red adzuki bean 100g, star anise 200g, Sichuan peppercorns 75g, white star anise 65g, mountain cassia 200g, small fennel 100g, clove 25g, cardamom 70g, bay leaf 55g, ajwain 35g, cinnamon 80g, thyme 50g, licorice 15g, soak for 30 minutes, then addBrothSimmer over low heat for about 4 hours.

Home-style Wuxi-style duck recipe

Ingredients

1 duck (about 2000g), 2 slices of ginger, 8 scallions, 30g Sichuan peppercorns, 150g Oolong teaSoy sauce15gFine salt30g, sugar 30g, MSG 10g, Shaoxing wine 30g

Instructions

1. First, fry the Sichuan peppercorns until fragrant, then add fine salt and stir-fry until fragrant. Strain the Sichuan peppercorns, resulting in Sichuan peppercorn salt.Add MSG to the Sichuan peppercorn salt and mix.

2. Wash and dry the duck, coat the entire duck with soy sauce, place ginger slices, scallions, and Shaoxing wine inside the duck cavity, and marinate overnight.

3. Place the marinated duck in the steamerSteam for 2 hours.4. Stir-fry

Hot pan, stir-fry Oolong tea until fragrant, then add sugar and stir until evenly mixed. Place bamboo strips on top of the tea, then place the cooked duck on top of the bamboo strips, cover, and cook over high heat until steam rises, then turn off the heat and let it steam for 15 minutes. Remove.Slice and serve.Heat a pot, add oolong tea to fry until fragrant, then add sugar and stir until evenly coated. Place the bamboo mat on top of the tea leaves, and place the cooked duck on top of the bamboo mat. Cover, and cook over high heat until steam starts to rise, then turn off the heat and let it smoke for 15 minutes. Remove.Slice and serve.