How to make salted duck by yourself? As we all know, salted duck is an authentic Nanjing dish. When you come to Nanjing, you must try the local salted duck, but you can also make it yourself. It is very beneficial for people who are losing weight. Here's how to make your own salted duck.

How to prepare salted duck 1 and prepare fried pepper and salt? The ratio of pepper to salt is 1: 10.

Stir-fry for 5 ~ 6 minutes with minimum fire (set time with timer). Zanthoxylum bungeanum must not be fried. Spices fried with small fire will be better distributed, and the taste of pepper and salt will be more fragrant.

Seal the inexhaustible pepper and salt and use it at any time next time.

Food processing: Wash duck legs, soak them in clear water to remove blood, and control the moisture (you can use kitchen paper to absorb the moisture). First pickling: evenly spread a little sugar on both sides of the duck leg, a little bit (not too much sugar, otherwise the boiled salted duck will not taste good when it is sweet). Add onion and ginger to marinate. Tip: Pickling duck legs with sugar can not only remove the fishy smell of ducks, but also increase the flavor.

Second pickling: evenly massage both sides of the duck leg with fried pepper and salt, and put it in the refrigerator for 24 hours to make it more salty. I usually pickle the first night and do it when I get home from work the next night. It's also a simple dish in A Auto Fast. This is a big dish.

Pickling dosage: add a spoonful of pepper and salt to a duck leg, massage evenly on both sides, just a little salty. The spoon is usually used for soup at home.

Material of marinade

Key points: Angelica dahurica is the key to making old marinade and the essence of old marinade! !

To make the marinade: add water to the pot, add onion ginger, cooking wine, 1 star anise, 1 cinnamon, 2 fragrant leaves and 2 angelica dahurica, and bring to a boil. It's that simple.

After the water is boiled, put the salted duck legs into the old marinade.

Cook the duck leg on low heat, turn it over in the middle, and turn off the heat after cooking for 30 minutes.

Take out the duck leg and let it cool.

Cut into pieces, drench with appropriate amount of marinade, without marinade, the taste is enough. This dish is especially suitable for this summer. Refreshing and not greasy appetizer.

How to make salted duck 2 Prepare the ingredients for pickling Jinling salted duck.

During rough machining, put the white striped duck into clean water, rinse for 12 hours, and clean the duck cavity.

During the curing process, the white-striped duck was dried and cured with fried pepper and salt for 3 hours. At room temperature (10℃ ~ 20℃), each duck embryo was salted with150g salt and a few slices of pepper (Huai salt is recommended, and natural edible salt of Daqing Huai salt is preferred).

The marinating step is to soak the salted duck embryo in old brine (head brine) for 3 hours after dehydration, and the temperature is between 0℃ and 5℃. (If there is no old bittern at home, the duration of step 2 can be extended and marinated for 3 hours. )

In the air blowing stage, the preserved duck embryo is hoisted out and hung on a shelf, and the air is blown at the temperature of 0℃ ~ 5℃ 1 day.

In the storage stage, the salted duck embryos were placed in the freezer at 0℃ ~ 5℃ for 65438 0 days.

Rinse the prepared salted duck embryos with clean water for 20 minutes.

Put 2 shallots, 5 slices of ginger, 8 slices of star anise and some pepper into a filter bag, put it in a pot and boil it in water until it tastes good.

Heating step: put the striped duck into boiling water, simmer for 20 minutes, then cook with strong fire, simmer for 20 minutes, and take it out.

Cut and set the plate according to your own preferences.

How to make salted duck by yourself? Stir-fry the peppers slowly with salt until they are fragrant and ready for use.

Add duck legs, pour cooking wine, pepper and salt, massage the duck legs by hand, spread the seasoning evenly on the duck legs and marinate for 6 hours.

Take out the salted duck legs, wash them and put them in a ventilated place to dry slightly.

Pour a proper amount of water into the pot: add duck leg, ginger slices, onion segments, star anise, cinnamon, chicken essence, monosodium glutamate and monosodium glutamate.

After boiling, remove the blood foam and turn to low heat for about 35 minutes.

Then poke with chopsticks, as long as you move.

Cover and soak for one night and you can eat it immediately.

Take out and drain.

Then cut into large pieces.

Load the plate.