Production method 1. Duck selection: The fatter the better. It's better to be a duckling without laying eggs or molting.

2. Pickling: 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. Curing time varies with seasons. From June 1 1 to June of the following year 1, it must be cured for 96 hours. August-June 10, must be cured 12 hours. 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 completely dried, the rice husk is baked repeatedly with low fire for about 3 minutes, which is the finished product.

Duck selection: The fatter the raw duck, the better, especially those that have not laid eggs and changed their hair.

Pickling:

1 Kill the duck, unhairing, eviscerating, killing the wing tips and duck feet, cutting it open from the chest, washing it, and then hanging it to drain.

2 rub salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the steam evaporates, take it out and grind it. After that, the ducks were weighed and dried with 6.25% of their weight. Put 3/4 of the salt into the neck incision and turn it repeatedly to make the salt stick to all parts of the abdominal cavity evenly. Its? Salt should be rubbed on the isolated chest muscle, calf muscle and mouth. After rubbing the salt, put it into the cylinder in turn, take it out after pickling 12 hours, lift the tail wing, open the anus, and make all the salt water in the cavity flow out, which is called brine buckle. Then pile it in the tank, about 8 hours, and buckle the salt water for the second time. w.myoic.com

3. Re-curing. 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 dipped in sweet noodle sauce, Hunan style should be dipped in Chili powder, and then put in the tank for ten hours, turning once in the middle. If the duck meat is big, the curing time will be longer.

After the duck comes out of the tank, lift the dripping salt water, dry the duck's interior with hot gauze, then put it in the duck's belly with two sticks, press it into a plate and dry it.

5 ignite with cereal grass, sprinkle with chaff shells, wait until the smoke from the initial burning is exhausted, smoke repeatedly, and roast the duck until 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, slaughter it into small pieces and plate it. One way is to tear the salted duck into small strips and use them to make a dry pot.

This is a simple method, but the intermediate technology is quite high and it is not easy to do. Changde's method of making children's fat salted duck is a trade secret, and the taste is naturally beyond my simple method. In fact, if it is only cooked at home, there is a kind of sauced duck made of vermicelli sauce in Guangzhou, which tastes good. Steaming directly is 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.