1. Remove oil from duck belly, wash and dry.
2. Stir-fry the pepper in the pot for 30 seconds, then add salt and continue to stir-fry until the salt turns yellow. When it is slightly cold, rub pepper and salt inside and outside the duck with your hands (several times) and let it stand for about 6 hours.
3. Wash the ducks. Boil a pot of boiling water and scald the duck. When the water boils again, take out the duck and wash it with cold water.
4. Boil the marinated soup stock in a pot, then add the duck and cook it on low heat 1 hour (duck belly is down, and it needs to be turned once in the middle), and turn off the fire.
5. Soak the cooked duck in the soup until it is cool, take it out, put it in a plate, coat the skin with sesame oil, cut the bones into pieces after the water dries, and arrange them neatly in the plate to eat.
Question 2: Where does the salted duck come from? Huaiyang ~ also called Su ~
Question 3: What does the cooked salted duck stew? Stewed potatoes, carrots and Chinese cabbage are all good. They are delicious.
Question 4: What is the best dish for stewed salted duck soup, stewed radish, white radish,
Question 5: Can salted duck be stewed? Hello! It is best to eat things that have been sterilized at high temperature for a long time in the refrigerator, especially those who have a bad stomach. I suggest adding some water and favorite ingredients, adjusting my favorite taste and eating smoldering. Originally, eating was a very happy thing, but if you still have a lot of concerns when eating, isn't that good? Thanks for adoption
Question 6: What is this dish? Lettuce, also known as lettuce, is planted by my mother and used to feed ducks. Lettuce in Compositae can form a variety of tender stems and is a biennial herb. Alias lettuce, lettuce, green shoots, lettuce. Lettuce originated from the Mediterranean coast and was introduced to China in the 5th century. The above-ground stems are edible, the skin is white and green, the meat is crisp and tender, the young stems are green, and they turn white and green after maturity.
Question 7: What dish is better with duck meat? It is delicious with garlic sprouts, cauliflower and leek.
300g of garlic sprout and 300g of salted duck (cooked).
condiment
2 tablespoons salad oil
Salt 1 teaspoon
Cooking wine 1 spoon
2 tablespoons soy sauce
Sugar 1 spoon
Fried duck with garlic seedlings
1. Wash the garlic seedlings, mash the garlic white with the back of a knife, and cut into 4cm segments.
2. Heat the pan, add 2 tablespoons salad oil, pour in the cooked duck meat that has been warmed or thawed, stir fry, turn to medium heat, add soy sauce and cooking wine, squeeze out the oil in the duck skin, and serve it out first after the skin becomes brittle.
3. Then stir-fry garlic in the original pot, first add garlic white, stir-fry until soft, then add garlic leaves and turn over a little.
Then bring the duck and pour it in and fry it with garlic.
5. Add sugar and salt to taste, stir fry and serve.
Cooking 1. If it is raw duck meat, it is recommended to wash the duck meat first, and then blanch it to remove the bloody smell. Other processing steps are the same;
2, garlic should be more than less, garlic white is thick and not easy to cook, you need to fry first. When frying vegetables, it is also recommended to fry the roots that are not easy to cook first, and the leaves can be put later; 3. If you don't want to fry cooked meat, you can also put a little salt on its surface to make it taste as much as possible, and then you can wrap it in a fresh-keeping bag and freeze it. When you want to eat, it will warm up in the freezer, which is delicious bacon; Oily bacon can steam two eggs, and bacon steamed eggs are also delicious.
Question 8: What's the difference between Nanjing osmanthus duck and osmanthus-flavored salted duck? Nanjing osmanthus duck, also known as Nanjing salted duck, is a traditional Han dish in Nanjing, Jiangsu Province. Nanjing osmanthus duck has a long reputation and has been fragrant for more than 2500 years. This kind of duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the season when osmanthus is in full bloom, so it is called "osmanthus duck". "White Door Recipe" records: "In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat." Sweet-scented osmanthus duck is a good wine with clear thinking, strong purpose and long-term appetite. Every holiday or working day, it seems to have become a secular etiquette for tourists at home to buy a bowl of osmanthus duck on the street.
Question 9: What vegetables do ducks eat? Lettuce leaves are top grade ~ ~ radish leaves are also good. Sure, the cabbage duck will like it. But ducks with too dry leaves don't like it. (According to my experience in raising ducks)
Satisfied, please adopt.
Question 10: What's the difference between salted duck and salted duck? Salted duck is a famous dish in southern China, and also a specialty of Jiangsu, Fujian, Jiangxi and other provinces. Salted duck is a kind of pickled food with ducks as raw materials, which can be divided into salted duck and spring salted duck. Because of its tender and dense meat, rich flavor, "dry, board, crisp, rotten and fragrant", like a board, it is named dried salted duck. Salted duck, also known as osmanthus duck, is a famous specialty in Nanjing. Salted duck is the only low-temperature livestock and poultry product in China history, which is completely different from the traditional salted duck system. Salted duck is cooked at low temperature. After cooking for about an hour, the tenderness of salted duck reaches a certain level. The muscle of salted duck cooked at low temperature has good water retention and keeps the juicy of duck meat. The salted duck is full in shape, bright in color, white and oily in skin, tender and reddish in meat, fresh and tender and smooth, which makes people tired after eating for a long time.