Put some salt on the duck, pack it and freeze it in the refrigerator. Take the salted duck out of the refrigerator for a day, thaw it, chop the thawed salted duck, add onion, ginger and garlic, and steam it in a pot! Stir-fry evenly, then pour in the right amount of water, bring to a boil over high heat and simmer for 30 minutes. Pour in the soybeans, simmer for 30 minutes, and cook the soup until it is dry.
Chop the cured duck into small pieces, about the size of boiled chicken, and then put it in a pot for blanching, that is, boil the water in the pot and let the cured duck cook for a while. At the same time, put a few slices of ginger and drop some cooking wine or white wine to remove the fishy smell of cured duck. This dish of salted duck and stuffy lotus root is still warm in winter, and pickled products are generally salty, which will be salty if burned directly. Stew with lotus root starch, without salt, the dried duck is more fragrant, and there is not so much oil when it is dry. Preparation materials: two bitter melons, two dried duck legs, 50g peanut oil, 30g salt 1g, 30g soy sauce, 30g cooking wine, half garlic seeds and 3 dried peppers.
It is recommended to make dried duck legs in winter, because the weather is cool and the temperature is low, which is convenient for storage. Seasonings include salt, soy sauce, spiced powder, pepper, pepper and white wine. First, wipe the washed and dried duck leg with a little soy sauce and a little salt. Pickling method: put the duck leg on the chopping board, cover it with salt inside and outside, then spread the duck leg with bean paste and marinate it in the tank for 2~3 days. After taking it out, scrape off the bean paste on the body surface and chest, then soak the duck leg in soy sauce and take it out after 6~7 days.