Herb Prescription (Unit: jin(half a kilogramme))
Aniseed 2, Biond Magnolia Flower 1.3, Baikou 1.5, Shannai 0.3, Chenpi 1, zanthoxylum 0.1,small fennel 3, cinnamon 1,grass nut 1,vanilla 1.5, Amomum villosum 0.2, clove 1,good ginger 0.5, liquorice 1,baizhi0.5, cumin 0.1, (totally 8 kg, separate into 16 bags)
Note: put each half-kg into one bag, totally 16 bags, each bag for 50 kg of duck, each bag mix with 15kg of water, boil for 3 times.
Condiment, Flavor
Chef Four-Treasure essence 0.2－0.3 jin, Chef Four-Treasure Fresh Treasure 0.2－0.3jin, salt 3－3.5jin, Potassium sorbate 0.05jin, half bag of thirteen-flavor, ginger 1jin, huadiao wine 2 bottles, Chef Four-Treasure duck grease 0.2jin, green Chinese onion 1.5jin, white sugar 0.8jin, Fulilin No.2 (embrittling agent) 0.16jin, Chef Four-Treasure HD－6 flavor intensifier 20g, Chef Four-Treasure American Meat King 15g, Chef Four-Treasure King 15g.
Eight-Treasure Marinated Meat Recipe:
Grass nut 20g, bandits 15g, nutmeg 14g, fennel 15g, cassia 15g, clove 4g, Amomum villosum 8g, baizhi 4g, liquorice 8g, shannai 10g, costas 7g, geranuil 15g, good ginger 10g, ginko 5g, huajiao 8g, daliao 25g.
Candy 3—4 liang, wine 0.3—0.5, fined salt 4.5％, fresh ginger 0.4％, 2 scallions, MSG 0.2％, balm 0.05％, 15—16 capsicums
Method: Boil one bag of this recipe in 15kg of water; after that mix this soup with bone soup.
Guangdong Chaozhou Marinated Meat Recipe:
Aniseed 15g, cinnamon 5g, ginger 15g, huajiao 10g, clove 5g, fennel 10g, grass nutmeg 10g, Amomum villosum 15g, grass nut 25g, small fennel 10g, good ginger 10g, chenpi 20g.
2 bottles of nobility sauce, American meat king 15g, pork marrow grease 20g
Method: Boil one bag of this recipe in 15kg of water; after that mix this soup with bone soup.
Sichuan Marinated Meat Recipe:
Sichuan salt 300g, sugar candy 250g, ginger 500g, scallion 300g, cooking wine 100g, Chef Four-Treasure HD-6 flavor intensifier 20g, top grade American meat king 15g, flavor 16g, Chef Four-Treasure marinated flavor king 15g
Shannai 30g, aniseed 20g, clove 10g, Baikou 50g, fennel 20g, geraniol 100g, bai zhi 5g, grass nut 30g, vanilla 60g, orange peel 80g, cinnamon 80g, biba 50g, qianlixiang 30g, citronella 40g, paicao 50g, dry capsicum 250g, huajiao 150g.
Method: Pour water into these herbs, boil them, and then add bone soup, increase flavor and then it can be used.
