If we simply talk about duck meat, duck meat is cool, not fat. Duck meat is cold in nature and sweet in taste, and returns to the spleen, stomach, lung, and kidney meridians. It can greatly replenish deficiency and fatigue, nourish the yin of the five internal organs, and clear away the heat of deficiency and fatigue.

But if it is salted duck with soy sauce, then salted duck becomes a fat food. During the production process of the salted salted duck, some spices that are fat are added, and the salted duck is still spicy, causing the duck meat that is not fat to be turned into fat.

Let’s take a look at how to make salted duck with soy sauce:

Main ingredients

1 duck meat

Accessories

30 grams of salt, 5 pieces of rock sugar, 3 slices of ginger, appropriate amount of star anise, appropriate amount of Sichuan peppercorns, appropriate amount of cinnamon, appropriate amount of dried chili pepper, 1 spoon of dark soy sauce, 3 spoons of sweet noodle sauce, 1 spoon of honey, appropriate amount of bay leaves, appropriate amount of tangerine peel, appropriate amount of nutmeg, Appropriate amount of licorice, appropriate amount of cloves, appropriate amount of fennel seeds, 3 tablespoons of sesame oil

Steps

1. It is best to disembowel the duck from the back, clean it up, and chop off the duck feet to help process it.

2. After the duck is completely drained, apply salt evenly on the inside and outside. The duck I bought this time is smaller, so I use about 30 grams of salt. If it is a duck of about 5 pounds, it is recommended to use 40 grams of salt

3. Apply dark soy sauce, both inside and outside. The dark soy sauce is mainly for coloring, and then apply ginger powder to remove the smell. Then seal it in a tight bag and marinate in the refrigerator for 24 hours

4. Prepare the spices for marinating. From top to bottom and from left to right, prepare the spices for marinating: Sichuan peppercorns, star anise, Cinnamon, bay leaves, chili pepper and tangerine peel. Second cardamom. The third ones are licorice, cloves and cumin. The fourth Sharen. Put all the small spices into the spice box

5. After taking the duck out of the refrigerator, wipe off the minced ginger on it and bake it in a preheated oven at 190 degrees for 30 minutes. Large ducks can be roasted for about 10 minutes longer. About 20 minutes in the middle, take it out and brush it with honey once, and continue roasting for the remaining time

6. When roasting the duck, boil a pot of water, add the spices from step 4, a spoonful of sweet noodle sauce, salt, and uncooked duck. Cook soy sauce, dark soy sauce, and a small piece of rock sugar for about 15 minutes. After the duck is roasted, immediately put it into a boiling brine pot. Turn down the heat and let it brine for about 15 minutes. Turn off the heat and simmer for another 15 minutes. Take it out and put it on the grill and rub it all over. Apply a thin layer of sesame oil and let it air dry for about 15 hours or more. Just cut it open when eating.