Where is the specialty of salted duck?
Hunan spicy duck is a famous dish in Hunan province. It is made of more than 30 kinds of precious Chinese herbal medicines, 10 kinds of spices, soaking, air drying, baking and other 15 processes. The finished product is deep red in color, crisp in meat, rich in sauce flavor and long in aftertaste. It has the functions of promoting blood circulation, invigorating spleen, nourishing stomach and beauty beauty, and is a kind of flavor food popular in the north and south of the country. The product is fragrant, spicy, sweet, hemp, salty, crisp and soft, and has the characteristics of mellow and delicious taste, good color and flavor, low fat but not greasy, endless aftertaste and convenient eating.
Is salted duck delicious?
Sauced duck is a delicious food, which is mainly made of duck and sauce. It is made by killing ducks, unhairing, rubbing salt and re-salting, finally igniting with straw, spreading chaff shells, and repeatedly smoking and baking ducks until the first burning smoke is golden yellow after dispersing. The finished salted duck is deep red in color, crispy in meat, rich in sauce flavor and long in aftertaste. It has the functions of promoting blood circulation, invigorating spleen and stomach, and beauty beauty. It is a famous traditional flavor that is popular in the north and south of the country.
How to make salted duck delicious?
1, the duck had better gut from the back, clean it up and chop off its feet. I told the duck killer to chop off his back, but he cut off his stomach with one knife, leaving only a little skin attached. Later, when he washed it, the skin was completely broken and became two and a half ducks.
2. After the duck is completely drained, sprinkle salt evenly inside and outside. The duck bought this time is relatively small, with about 30 grams of salt. If it is about 5 kg, it is recommended to use 40 grams of salt.
3, with soy sauce, both inside and outside, soy sauce is mainly for coloring, and then with Jiang Mo to fishy. Then sealed with dense bags and marinated in the refrigerator for 24 hours.
4. Prepare the spices for curing, and put all the small spices into the spice box.
5. After the duck is taken out of the refrigerator, wipe off the Jiang Mo on it and bake it in the oven preheated to 190 degrees for 30 minutes. Duck can be roasted for about 10 minutes. About 20 minutes in the middle, take it out and brush it with honey once, and then continue baking until the time.
6. After the duck is roasted, boil a pot of water, add the seasoning of step 4, a spoonful of sweet noodle sauce, salt, soy sauce and a small piece of rock sugar, and cook for about 15 minutes. Immediately after the duck is roasted, put it into the boiling brine pot, turn off the fire for curing 15 minutes, and then turn off the fire for stewing 15 minutes. When you eat it, just cut it into pieces.
nutritive value
Duck meat has high nutritional value and cool nature. Scientific eating can nourish the stomach and make it flat.
Clearing liver, keeping fit, beautifying, benefiting qi, eliminating dampness, stimulating appetite, strengthening spleen, improving eyesight, calming nerves, promoting blood circulation to remove blood stasis and nourishing yin are deeply loved by people. Sauced duck can be used as a casual snack or as a special dish on the sprinkling table. After opening, you can taste the delicious cold food and enjoy the flavor of traditional hot food after heating. It is a four-season health preservation, a feast for guests and friends,