The classic recipe of Zhou Heiya Jiujiu Duck is 1. Pickling: Samsung acid-proof salted duck powder 1 kg+6 kg tap water is melted, and 30 kg whole duck, duck neck or other parts of duck (1:6: 30, which must be accurate) is refrigerated for more than 20 hours, not less than 65438+. There is no extra salt. Then brush with maltose water (maltose 1: warm water 5) and fry the dried skin. The oil temperature is constant at 170- 180 degrees, for the purpose of coloring. Braised formula: per 1000g fried duck +5g Samsung acid-resistant salted duck powder +5g Meikangbei duck paste +5g Haitian soy sauce+trace monosodium glutamate+trace ethyl maltol+trace sugar+trace yellow wine+ginger+appropriate vegetable oil+trace sesame oil+trace braised soy sauce, and then find the color+salt to find the salinity. Don't use chicken essence and any essence. Some soup stock can be salted next time, and some can be salted instead of marinade. Simmer for 20 minutes on low heat, preferably for a while after the heat is removed. The duck made in this way is extremely fresh and fragrant, keeping the juice tender and tender, and the meat is not firewood, especially removing the fishy smell of the duck and having a clear taste. At least it can be unmatched by your city, and the cost is very low.