How to make authentic salted duck

How to make authentic salted duck. Many people prefer salted duck, and there are many ways to make salted duck. The production of salted duck needs dozens of precious medicinal materials to soak, then fumigate with spices, air dry, roast brine and so on. Let's take a look at how to make authentic salted duck. How to make authentic salted duck 1

How to make salted duck 1

The fatter the raw duck, the better, especially those who have not laid eggs and changed their hair.

curing,

1. Kill the duck to depilate, remove the internal organs, kill the wing tips and duck feet, cut open the chest and wash it, and then hang it to drip dry.

2. Rub salt. Stir-fry the refined salt in a pot, add 1.125% fennel, stir-fry until the water vapor evaporates, take it out and grind it. After that, the duck was weighed and dried with 6% or 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 salting for 1.2 hours, lift the rear wing and open the anus to make all the salt water in the cavity flow out, which is called brine deduction. Then it is stacked in the cylinder, and after about 8 hours, the second brine is deducted.

3. Re-salting. 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 comes out of the tank, lift the drip of dry salt water, dry the inner part of the duck with hot gauze, and then support it in the belly of the duck with two sticks in a cross shape, press it into a plate shape, and dry the water.

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.

Method 2 of Sauced Duck

Ingredients:

1 duck meat as main ingredient

Seasoning: 31g of salt, 5 pieces of crystal sugar, 3 slices of ginger, an appropriate amount of star anise, pepper, cinnamon, dried pepper, 1 tablespoons of soy sauce, 3 tablespoons of sweet noodle sauce, 1 tablespoons of honey, fragrant leaves, orange peel and nutmeg. I told the master who killed the duck that I wanted to chop off the back, and as a result, people cut off the belly with a knife, only a little skin was attached. Later, when washing, the skin was completely broken, and two and a half ducks were formed

2. After the ducks were completely drained, they should be smeared with salt, both inside and outside. The ducks bought were small, with about 31 grams of salt. If they were about 5 kg, it is recommended to use 41 grams of salt < P >. Then seal it with dense bags and marinate it in the refrigerator for 24 hours

4. Prepare the spices for marinating. The following pictures are from top to bottom and from left to right. The first small picture shows the common marinades, including pepper, star anise, cinnamon, fragrant leaves, pepper and dried tangerine peel. The second small picture is cardamom. The third picture is licorice, clove and fennel. The fourth small picture is Sha Ren. All small spices are packed in spice boxes

5. After the duck is taken out of the refrigerator, the Jiang Mo on it is erased and baked in an oven preheated to 1.91 degrees for 31 minutes. The duck can be baked for about 11 minutes more. In the middle of about 21 minutes, take out and brush the honey once, and then continue to roast until the time is

6, when the roast duck is ready, boil a pot of water, add the spices, a spoonful of sweet noodle sauce, salt, soy sauce, soy sauce and a small piece of rock sugar from step 4, and cook for about 15 minutes. Immediately after the duck is roasted, put it in a boiling pot of brine, turn off the heat and marinate for about 15 minutes. When you eat it, just cut it into pieces.

The practice of salted duck is finished, and I hope friends who are interested in it can be satisfied. Sauced duck tastes fragrant, spicy, sweet, hemp, salty, crisp and soft. It is not only a delicious food with wine, but also a good choice as a gift. How to make authentic salted duck 2

If you want to make authentic salted duck, you should firmly control the method and formula. At the same time, it is necessary to prepare a series of ingredients such as duck meat and salt, so that efforts can be made on the ingredients to make the salted duck more delicious and authentic.

Ducks must be disembowelled from the back, then cleaned up and chopped off their feet. Then drain the duck and put salt on it, and then put soy sauce on it, but it must be put on both inside and outside, and it is to color the duck. Finally, rub the rubber foam on the duck to remove the fishy smell, seal the duck with a sealed bag and marinate it in the refrigerator for 24 hours.

Make marinade

Then prepare marinade for salted duck, put pepper, star anise, cinnamon leaves, etc., and then put it away to make marinade. Then take the duck out of the refrigerator, remove the Jiang Mo from it and bake it in the oven for 31 minutes. In the process of baking, you can take it out and brush it with honey once, and continue baking for a full time. Moreover, you can boil a pot of water in the process of roast duck, put the spices in the water to cook, and put them in the halogen pot after the duck is cooked for about 15 minutes.

Pickling method

Marinate the duck with low fire for 15 minutes, and then turn off the fire for 15 minutes, and apply sesame oil to the duck. After air-drying for 15 minutes, the salted duck is ready. In fact, there are still many improvements in salted duck. For example, in the process of pickling, more pepper particles or pepper segments can be put, which can increase the flavor of salted duck. Moreover, the spices used for marinating can be matched in Chinese medicine shops. It doesn't matter if they are not matched. You can use whatever you have.

A famous dish

Duck with soy sauce is also a famous dish, which is made by soaking in precious Chinese herbal medicines, air drying, marinating and various processes. Moreover, the color of salted duck is deep red, which is salty, spicy and memorable. And even if you cook this salted duck at home, it will be very simple. As long as you can handle the order in the process of cooking and put the right seasoning in the process of roasting brine, you can try delicious food. How to make authentic salted duck 3

1. Guide, brine pot (pot), hanger (for hanging ducks), pressure plate (for pressing ducks in brine pot, That is, a round iron screen), rope, stick, brace, small wire hook, two pads (the lower one should have a foot of about 1 inch), oven, electronic scale, large basin, filter blue (or fine filter screen, etc.)

2. Seasoning, salt, soy sauce, monosodium glutamate, chicken essence, white sugar clove and cinnamon. The washer is made of 314 steel and made into a circle, with three or four feet

for the lower one. 2. The bulk liquor is 6 yuan/kg, and the temperature is above 45 degrees

3. The production of the salted duck (1) The first pot is made

1, and the goods are purchased, and the hairless, old wings and umbilicus are selected.

note: a, if you choose fresh ducks, and the ducks are about 55 days old, don't choose white striped ducks (because the white striped ducks are too tender and have a lot of oil)

B, if you want frozen ducks, you should ask the ducks that are about 55 days old, and the weight is about 1, 6-1 and 8 kg/duck, mainly from Hubei.

C, ducks should be from the back. Change the flower knife

E on the duck's thigh cheeks, and string it with iron wire when marinating the duck's neck, so that it will remain straight and not bend until the marinating is finished

2. After cleaning and thawing, remove the blood, take out the duck's tongue (the tongue has been removed from the frozen duck), open the back to remove internal organs, lymph, lungs and oil, and pay attention to hair removal

a. And keep the butt intact

B Cut scissors along the right side of the spine on the back, all the way up to the knife edge for killing ducks, remove lymph, esophagus, trachea, etc.

C, and cut the clavicle to open it wider when roasting, but pay attention to the degree

D, and leave a little longer at the end of the intestine near the butt when eviscerating. So as not to cut a hole

E, finally cut

3 from the cavity door, marinate, salt 111g, soy sauce 311g and water 5111g, stir evenly, put the duck into the soup and soak it completely for 41 minutes, then take it out and drain it to be roasted. Note

A, this process is a coloring process, and at the same time, you can code the bottom flavor

. Otherwise, the color is uneven

C. The marinade in this pot can be marinated for three times. If the color is light when marinating for the fourth time with this soup, it can be added with soy sauce. Salt

4. Stretch and shape, choose a prop with appropriate length to make the duck stretch as much as possible, and make it into an isosceles trapezoid. Just use iron wire to make it yourself, and leave bending places on both sides to facilitate the support to the bone.

A, choose two braces with similar length, and take the hard bone at the right lower end at the small side, and support it to the duck neck at a position 12 inches above the sternum at the left upper side.

B, find the right triangle position of the duck rack. The left lower edge of the bone is facing the hard bones outside, and all of them should be supported to the hard bones.

C, when viewed from the back, they should be in the shape of an isosceles trapezoid, and one side should not be high and the other side should be low.

D, the buttocks should be tightened, and the neck should be pulled under the wings around the edge to hold the head. If the head cannot be stopped, string it with small wires and fix it on the edge to shape it. At most, it will be hung in a round shape

5. When roasting and releasing ducks, roast the back first, and roast the duck's water vapor and oil with fire first, but don't be too hasty, which will make the duck deform too much. Turn it into a small fire, and watch it frequently in the middle. If the fire is uneven, turn it frequently, and the duck's legs will change color, that is, 7-81% dry is the best. If it's completely dried, it doesn't smell like duck, but it smells like dry wood. After drying, remove the iron wire of the support and the fixed head, and let it cool, then marinate

A. When roasting the duck, first put your back into the oven, because the leg meat is

B thick, first roast it at a fire of 131-151 degrees for about 1-5 hours, so that the duck can fully steam and produce oil. If the duck is too high, it will bubble

C. When the duck oil is almost baked, turn off the fire, adjust the temperature to 91-95 degrees, close the air outlet at the top, and adjust the fire door below, adding secondary carbon in the middle. Keep baking for about 8 hours, and see that the color of the duck legs is uniform.

E. When baking the duck neck alone, pinch it with your hands, and the neck is hard but not soft.

It only takes about 2 or 5 hours

6. Bittern soup, 11 kg broth, 25g clove, 11g star anise, 61g cinnamon, 15g licorice, 15g geranium, 25g pepper, 21g angelica dahurica, 15g white button, 15g Amomum villosum, 311g dried Indian pepper, 251g soy sauce, 75g white wine and 125 ginger. 51g of flavored spoon fried roast duck balm (available in a treasure) and 11g of flavored spoon ethyl flavoring agent (available in a treasure).

A, when cooking the base soup, you should burn it while holding it, so as not to paste the pot with sugar. At the same time, let the seasonings and spices be fully moistened and evenly mixed. Boil the base soup for 5-11 minutes, and add duck

B, salad oil with a finger-thick oil in the brine pot

C, generally mix 21 kg of broth for the first time to operate

7, cook duck, and then add ingredients, with 11 ducks. Boil the duck on low heat for 41-45 minutes, and the white wine is 61g

a. First, put the gasket with feet under it, then spread the duck on it, with the bottom layer duck's stomach facing down and back facing up, and then all the upper layers are stomach facing up and back facing down, so as not to let spices paste on it. At the same time, the neck is facing around the pot, and the butt is facing the middle, and it is placed layer by layer along the edge of the pot, and the top is pressed with pads and heavy objects. Let the duck be completely soaked in brine and boiled

B, if the frozen duck is used, simmer for 35 minutes, then turn on the fire in the last 5 minutes, add white wine, turn off the fire for 41 minutes, and take the duck out to dry

C, if the fresh duck is used, turn on the fire for 41 minutes, then turn on the fire in the last 5 minutes, add white wine, and turn off the fire for 45 minutes. The purpose of adding white wine is to remove the fishy smell and make the sauce smell

8. Stir-fry the duck in spice oil. The first pot of duck is not fragrant enough with brine, so you can filter the spice and pepper together, then add salad oil to another pot, pour all the residue into it and stir-fry until the pepper is red, and then add brine soup to cook for 5 minutes. Then take out the feed oil and soak the marinated duck for half an hour. At this time, the duck can reach the taste of old brine, and the flavor will enter

(2), and the second pot of salted duck will be made

1. Because 21 kg of brine from the first pot volatilizes and takes away some water when marinating the duck, it is necessary to add clean water, 4 kg

(2) and 2. When the duck is marinated, it volatilizes and takes away part of the water, so at this time, it is necessary to add clean water, 4 kg of clean water, that is, 21% of the bottom soup of the first pot of brine is added with clean water, and the previous spices are used in the second pot. 2. Add 311g of salt, 135g of monosodium glutamate, 351g of sugar, ginger, 75g of pepper and 61g of white wine to every 111 ducks, and repeat. Finally, put the white wine

(3) five minutes before turning off the fire, and make the salted duck in the third pot

1. At this time, the flavor of spices has begun to fade. Add spices and peppers to every 11 ducks according to the above proportion of spices, and at the same time add seasonings

2. Keep the original old spices and newly added spices, and the operation is the same as that in the first pot

(4) and the fourth pot. However, the clove of 11 kg of brine can be increased to 37, 5g, and the proportion of other spices remains unchanged, so the old brine will be recycled.

A. In principle, the old soy sauce is put in the brine for the first time, and it is basically not necessary to put it in the future, because sugar is added every time, and some of it is converted.

B, observe the color change at any time, and adjust the color according to the actual situation

C, during the roasting process, some hairs will pop out, and after the water is absorbed in the marinating process, these hairs can't be seen again, and they get into the meat to circulate

in this way

Except for the short roasting time, the operation process of duck accessories will only be roasted for 2-3 hours first.