brief introduction
Salted duck is made of spice oleoresin as the basic raw material, which is based on the inheritance and development of traditional high technology in China and combined with modern advanced biotechnology. It is a high-tech product that replaces the traditional "halogen bag".
material
Half a duck (preferably muscovy duck, not so fat), ginger slices (three to four slices), a little peanut oil, two garlic, coriander and red pepper (one). The most important thing is not to miss Lee Kum Kee brine juice.
prepare
1. Boil the water, put the brine into the fish bag, and put it into the pot together with other materials of the brine.
2. Cook with high fire for 15 minutes, and then turn to low fire for about two or three hours to make the brine taste.
3. Mix all the ingredients in the dip and put them in the refrigerator for a while.
4. Put the duck in the boiled brine, cook it on high fire until it just boils, and turn to low fire for about an hour (depending on the size of the duck).
5. You can pierce the duck leg with a toothpick, which means it is cooked, so you can take it out and slice it.
6, you can also put the duck in ice water and cool it before slicing, so there is less oil.
7. If you use dipping sauce, it will taste better.
Key points:
Remember not to put salt, Lee Kum Kee brine juice is salty!
cookbook
Homemade salted duck
condiment
1. Soy sauce, bean paste, salt, white wine or cooking wine, white sugar or rock sugar 2. Dried Chili (20-30g), Zanthoxylum bungeanum (20-30g), Illicium verum, Cortex Cinnamomi Japonici, Pericarpium Citri Tangerinae (half) and Pericarpium Citri Tangerinae can be used as substitutes. Now it's time to eat oranges. Don't throw it on the balcony after eating.
working methods
1. Boil water (about 1000 ml) and add all seasonings 2 and 2. Dried peppers and prickly ash can be fried in oil in advance and simmered for half an hour. Add soy sauce and salt, and add sugar or rock sugar to the sweet ones. The amount of all seasonings depends on everyone's preference, but it is recommended that the dried tangerine peel should not exceed half to avoid bitterness. 2. Put your feet in, add white wine, cook for 15 minutes on medium fire, turn off the fire, and soak in marinade for 24 hours. 3. Heat and concentrate the marinade, and cook the duck feet on low heat for 10 minute.
Salted duck chin
Meiji duck chin is made of rice cooker. The advantage of using a rice cooker is that it is not afraid of the bottom paste, and the temperature is relatively uniform, so that it will slowly ripen and the taste will slowly penetrate. First, put the oil into the pot. When the oil is hot, add a few slices of ginger and stir-fry until the ginger is golden yellow. Then, add the duck chin and stir-fry it slightly. After the duck's chin changes color, it can be added with brine juice. Because the brine juice itself is stinky, there is no need to put other seasonings here. Put some sugar in it, mainly because the brine juice is too salty. In order to neutralize the salty taste, you can also add a little water.
boiled salted duck
Material: duck1500g
Accessories: coriander 10g
Seasoning: 3 g of star anise, 5 g of licorice, 2 g of apple 100, 2 g of clove, 75 g of dried tangerine peel 10, soy sauce, 50 g of rock sugar, 6 g of salt and 6 g of ginger.
1. gut the duck, wash it, and blanch it in a boiling water pot for a while;
2. Take 1 earthenware pot, put the marinade prepared with star anise, licorice, clove, apple, ginger, dried tangerine peel, soy sauce, rose wine, crystal sugar and refined salt, add appropriate amount of water, and cook for half an hour on medium fire;
3. Add the blanched duck, simmer for 50 minutes, turn off the fire and soak 1 hour.
Take it out and wait for it to cool, chop it up and put it on a plate. Wash coriander and put it on a plate for later use.
roast duck
Material: duck1500g
Accessories: onion (white skin)100g, and persimmon pepper 50g.
Seasoning: cooking wine 15g, salt 8g, chicken essence 3g, soy sauce 10g, soy sauce 15g, star anise 10g, cinnamon 5g, garlic (white skin) 15g, pepper (red, sharp, red, red, red, red, red, red, red, red, red, red, red, red,
1. Wash and chop duck meat;
2. Cure duck with ginger, salt, soy sauce and cooking wine for about half an hour;
3. Wash onions, vegetables and red peppers;
4. Ginger and onion are twisted into filaments;
5. Shred persimmon peppers and peppers;
6. Chop garlic;
7. Light the oil pan, heat it up, pour in the marinated duck and oil it slightly;
8. When the color of duck meat becomes darker, drain the oil in the pot;
9. Continue to burn oil in the pan, add shredded ginger in the wok, add chopped green onion and minced garlic one after another, and stir-fry for fragrance;
10. Add duck, cinnamon and aniseed and continue to stir fry;
1 1. Add water after stir-frying to avoid duck meat;
12. Then add dried red pepper, cooking wine, salt and soy sauce, cover with high fire and cook;
13. After the fire boils, change to medium fire to collect soup, and finally add chicken essence to serve.