step
1. Remove the winglet and sole of the duckling, open a small mouth 6 cm long under the right rib, take out the internal organs, pull out the esophagus and trachea, dredge the anus, soak in clear water, wash and drain.
2, the wok is on fire, add salt and pepper, stir fry and pour out for use.
3. Put the duck on the chopping board, take 50g of salt and pepper and stuff it into the duck's abdomen from the knife edge, and shake well.
Another 25 grams of salt and pepper were smeared on the duck, and the remaining salt and pepper were stuffed from the knife edge and duckbill.
In-tank curing (65438+ 0-2 hours in summer and 4 hours in winter),
Take it out and marinate it in clear water (2 hours in summer and 4 hours in winter).
Then hang it in a ventilated place to dry, and insert a 6 cm long bamboo tube into the anus of the duck.
Take 2 grams of ginger, onion 1, star anise 1, and stuff it into the duck's stomach from the right wing.
4. Add clear water, 3g ginger, onion 1 and star anise 1 into the soup pot, and put the duck head down into the soup pot.
All the ducks are submerged in the soup. Cook until bubbles appear on the edge of the pot, and simmer for 20 minutes. After taking out the duck and controlling the soup in the abdomen,
Return to the pot 15 minutes, take out and drain, take out the bamboo tube, let it cool, cut it into strips and put it on a plate.
Ingredients: 1 fresh duckling (about 1500g) Seasoning: 125g salt, 5g onion, 2g ginger, 1g pepper, 1g star anise.
step
Slaughter the duck, shed its skin, cut off its winglets and claws, and made an incision about 6 cm long under the right wing nest.
Pull out the trachea and esophagus from the opening, take out the internal organs, soak them in clear water, wash the blood and drain the water.
Put the wok on the fire, add salt and pepper, stir-fry until fragrant, and then put it in a bowl. Each duck uses 75g of hot salt and pepper to fill the duck's belly from the incision under the wing nest, and shake well.
25 grams of hot salt and pepper are stuffed from the knife edge of duck neck and duckbill, and then the duck is marinated in the tank (summer 1 hour, spring and autumn 1 hour for 30 minutes, and winter for 2 hours).
Then take it out and put it in a brine cleaning tank for pickling (summer 1 hour, 3 hours in spring and autumn, 4 hours in winter).
Then take it out and hang it in a ventilated place to dry.
Insert a 4-inch hollow reed tube into the duck's anus,
Put 2.5g onion knot, 1g ginger slice and 0.5g star anise into the lower leaf of wing nest.
Put the soup pot on the fire, add 2500 grams of clear water, boil, add 1 gram of ginger, 2.5 grams of onion, 0.5 grams of star anise,
Switch to low heat, put the duck legs up and head down into the pot, cover the pot and stew for about 20 minutes.
Change the big fire to medium fire until bubbles appear at the edge of the pot, uncover the pot cover, lift the duck leg, and drain the soup from the duck belly into the pot.
After being pressed into the soup again, the duck's abdomen is filled with hot soup, and after repeating this for 3-4 times,
Simmer for about 20 minutes, then take it out, remove the reed pipe, drain the soup, let it cool, cut it into pieces and put it neatly on the plate.