1. Soak it in cold water for more than 24 hours, without changing water in the middle, and the soaking time can be shorter in summer;
2. Wash the oil stains on the surface with warm water. The water temperature must not be too hot, otherwise it will burn the epidermis;
3. Use a large pot (enough to immerse the whole duck in the water), put in the required amount of water, put in 2 or 3 star anises, a few pepper, a few slices of ginger and scallions (preferably with scallion), and boil;
4. This step is the key. Immerse all the washed ducks in the boiled water, and exchange the water in the duck's belly with the water in the pot, so that the ducks are heated evenly inside and outside, about 2 or 3 times. During this process, be careful not to break the duck skin, and then simmer until small bubbles are bubbled up in the middle of the pot, but the water is not boiled. Cover the pot and keep it for 15 minutes.
5. After finishing the previous step, take the duck out and cool it, and cover the surface with wet gauze to prevent the duck skin from blackening and shrinking;
6. After cooling thoroughly, cut it into thin slices with a sharp knife and bones, and shape it in a bowl for eating.
Question 2: How to eat salted duck is delicious, steamed and original. You can also cut into pieces, saute with onion, ginger and garlic, stir-fry duck meat until it smells fragrant, add appropriate amount of water, add sugar and a little salt. Cook until the duck is cooked and rotten.
question 3: how to make dried salted duck delicious? (Simple method) If you want to eat and want to be simple, you can only buy one, because making dried salted duck is not a simple thing in itself.
Question 4: How to cook salted duck well. 1. You can cook salted duck by boiling it in water. Before cooking, wash the surface cortex with warm water and soak it in warm water for more than 3 hours to reduce the salinity and soften the duck. When cooking, one fennel, one onion and three slices of ginger are stuffed into the stomach from the lower opening of duck wings. Then use a hollow tube about 6 cm long, insert it into half of duck, and make the soup convection inside and outside when cooking. First, boil the cold water in the pot. After the ceasefire, put the duck into the pot, so that the water can soak the duck body and fully pour it into the duck belly from the opening. Keep the duck warm in the water, cover the pot tightly, stew in water at about 85 degrees Celsius for 4 minutes, change the soup in the belly once, and turn the duck over. At this time, boil the water to 95 degrees Celsius (i.e. small boiling), cease fire and stew for another 1 to 2 minutes, and then take out the pot. Cooked ducks must be completely cooled before changing knives, so as not to lose oil and brine and affect the taste. If you cut a piece of raw salted duck, then slice it and steam it in a plate pot, it will taste good if you eat it like this.
2. Wash dried salted duck and dried salted chicken before eating, add ginger slices and cooking wine, steam them in a cage, take them out and brush them with sesame oil, then cut them into small pieces and put them on a plate. One way is to tear the salted duck into small strips and use them to make a dry pot.
I hope I can help you!
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Question 5: How can you fry the salted duck? Add green garlic, celery, chopped garlic, ginger slices, pepper (more or less according to personal taste), onion and dried salted duck, cut into pieces and fry, garlic and ginger onion are fragrant, add pepper and green garlic celery, stir-fry until it is almost cooked, add fried dried salted duck, season and stir-fry until it tastes even.
Question 6: How can dried salted duck eat delicious food? There are different ways to eat any food because of the geographical relationship. Our dried salted duck is generally used to buy new year's goods, pickled with salt, soaked in water for half an hour every other year and then steamed. In addition, the sauce is mixed according to personal taste, which is very delicious! Especially suitable for appetizers, very fragrant! ! ! For reference only, actually eat according to your own favorite way
Question 7: How to fry dried salted duck:
How to make it 1. Choose duck: the fatter the better. It is best to be a young duck that has not laid eggs or changed its hair.
2. salting: after slaughter, blanch with half-opened water, remove hair, remove intestine liver by laparotomy, cut off wings and feet, and marinate in a brine tank. The curing time varies from season to season. From November to January of the following year, it must be pickled for 96 hours. It must be pickled for 12 hours from August to October. After curing, take the duck out and spread it with bamboo pieces (not too wide) until the wind blows to every part of the duck. After the water is dried, the rice husk is repeatedly baked with low fire for about 3 minutes, which is the finished product.
Selection of duck: The fatter the raw duck, the better, especially those who have not laid eggs or changed their hair.
Pickling:
1 Kill the duck to depilate, remove the internal organs, slaughter the wing tips and duck feet, cut it open from the chest and wash it, and then hang it to drip dry.
2 rub salt. Stir-fry the refined salt in a pot, add .125% fennel, stir-fry until the water vapor evaporates, take it out and grind it. After that, the duck was weighed and dried with 6.25% of its weight. Put 3/4 of the salt into the neck incision, and turn it over and over again, so as to make the salt evenly stick to all parts of the abdominal cavity. Its salt should be rubbed in vitro, mainly in chest muscle, calf muscle and mouth. After rubbing the salt, put it in the jar in turn, take it out after 12 hours of salting, lift the rear wing and spread it, so that all the salt water in the cavity flows out, which is called salting. Then it is stacked in the cylinder, and after about 8 hours, the second brine is deducted. W.myoic
3 double pickling. After the second marinating, mix pepper, spiced powder, sodium sulfate and white sugar evenly, and smear them on ducks, especially where the meat is thick. Nanjing style should be covered with sweet noodle sauce, Hunan style should be covered with Chili powder, and then put in the tank for ten hours, turning once in the middle. If the duck is big, the pickling time will be longer.
4 After the duck is taken out of the tank, it is hoisted with dry salt water, and the inside of the duck is dried with hot gauze. Then it is supported in the duck's belly with two sticks in a cross shape, pressed into a plate shape, and dried.
5. ignite the fire with straw, sprinkle with chaff shells, and smoke the ducks until they are golden brown. Another method of this step is baking.
Wash the duck before eating, steam it in a cage, take it out, brush it with sesame oil, cut it into small pieces and put it on a plate. One way is to tear the salted duck into small strips and use them to make a dry pot.
this is the simple method, but the intermediate technology is quite high and difficult to do. Changde's method of making children's fat salted duck is a trade secret, and its taste is naturally beyond my simple method. In fact, if it's only made at home, there is a kind of sauce duck made of zhuhou sauce in Guangzhou, which tastes good. It is directly steamed and relatively simple. But the taste is different from that of dried salted duck, which is not so dry and fragrant, and it is more moist. On the contrary, I prefer the sauce duck in Guangzhou because it is easy to make. I'm actually still a lazy person.
salted duck is a kind of marinated food with ducks as raw materials.
There are four brands of dried duck in China, namely, Nanjing, Jiangsu, Duck Nan'an, Jiangxi, Jianou, Fujian and Jianchang, Sichuan.
Nanjing salted duck: famous at home and abroad. During the Ming and Qing Dynasties, "ancient academies, glazed pagodas, dark black satin, and salted duck" were circulated in Nanjing. It can be seen that Nanjing salted duck has long been famous for its folk songs. Dried salted duck is salted and dried with bittern, and it can be divided into two types: dried salted duck and spring salted duck. Because its meat is tender and tight, like a board, it is named dried salted duck. The production technology of Nanjing salted duck has a history of more than 6 years. In the Qing Dynasty, local officials always chose new salted duck with better quality to pay tribute to the royal family, so it was also called "tribute duck". Imperial court officials exchanged salted duck as a gift during their mutual visits, so they were also called "official salted duck".
Nanjing salted duck has a set of traditional methods and requirements from the selection of materials to maturity. The key is "the duck should be fat, feed the rice, stir-fry and salt-marinate, clear the brine, dry it, stir-fry it, get enough, the skin is white, the meat is red and the bones are crisp". The duck making dried salted duck should be long and wide, with full muscles in the chest and legs and walnut meat in the axils. After unhairing, it weighs more than 1.75 kg, and it should be fattened with rice before slaughter.
Duck Nan'an: It was first produced in Fangwutang, Nan 'an Prefecture, North Road, Jiangxi Province in the Ming Dynasty (now outside the east gate of Dayu County). It has a history of more than 5 years. It was originally named "Pickling", which is still used by the people in Dayu County. In 195, it became a commodity and sold to Hong Kong and Macao, and was resold to Singapore, Malaysia and other places. It was a delicacy for Southeast Asian countries and was a treasure for friends and relatives. Because Dayu was the seat of Nan 'an government at that time, it was named Duck Nan'an.
Duck Nan'an, which is made of Dayu Duck with tender meat, is known as the "king of wax", and Duck Nan'an is a delicacy in Jiangnan, especially in Gannan, and a famous tourist product.
The characteristics of Duck Nan'an are: the duck body is flat and the shape is ... > >
Question 8: How do dried salted duck make delicious dried salted duck?
1. Soak in cold water for more than 24 hours, without changing water in the middle, and the soaking time can be shorter in summer;
2. Wash the oil stains on the surface with warm water. The water temperature must not be too hot, otherwise it will burn the epidermis;
3. Use a large pot (enough to immerse the whole duck in the water), put in the required amount of water, put in 2 or 3 star anises, a few pepper, a few slices of ginger and scallions (preferably with scallion), and boil;
4. This step is the key. Immerse all the washed ducks in the boiled water, and exchange the water in the duck's belly with the water in the pot, so that the ducks are heated evenly inside and outside, about 2 or 3 times. During this process, be careful not to break the duck skin, and then simmer until small bubbles are bubbled up in the middle of the pot, but the water is not boiled. Cover the pot and keep it for 15 minutes.
5. After finishing the previous step, take the duck out and cool it, and cover the surface with wet gauze to prevent the duck skin from blackening and shrinking;
6. After cooling thoroughly, cut it into thin slices with a sharp knife and bones, and shape it in a bowl for eating.
Question 9: How to cook dried salted duck well. 1. You can cook dried salted duck with water. Before cooking, wash the surface cortex with warm water and soak it in warm water for more than 3 hours to reduce the salinity and soften the duck. When cooking, one fennel, one onion and three slices of ginger are stuffed into the stomach from the lower opening of duck wings. Then use a hollow tube about 6 cm long, insert it into half of duck, and make the soup convection inside and outside when cooking. First, boil the cold water in the pot. After the ceasefire, put the duck into the pot, so that the water can soak the duck body and fully pour it into the duck belly from the opening. Keep the duck warm in the water, cover the pot tightly, stew in water at about 85 degrees Celsius for 4 minutes, change the soup in the belly once, and turn the duck over. At this time, boil the water to 95 degrees Celsius (i.e. small boiling), cease fire and stew for another 1 to 2 minutes, and then take out the pot. Cooked ducks must be completely cooled before changing knives, so as not to lose oil and brine and affect the taste. If you cut a piece of raw salted duck, then slice it and steam it in a plate pot, it will taste good if you eat it like this.
2. Wash dried salted duck and dried salted chicken before eating, add ginger slices and cooking wine, steam them in a cage, take them out and brush them with sesame oil, then cut them into small pieces and put them on a plate. One way is to tear the salted duck into small strips and use them to make a dry pot.