How to make salted duck delicious
This is my first time to cook such a difficult dish. The actual operation is not difficult, but when it comes to eating salted duck, I feel salty. Duck can't do it himself. In fact, you only need to master three steps: first, marinate the duck, second, make brine, and third, brine the duck. The finished duck meat is tender and juicy, with a refreshing and non-greasy taste, and not fishy at all. If you have guests at home, make one in advance. The guests will definitely praise your craftsmanship!
Main ingredients: four duck legs.
Method/Steps
1. Wash the duck legs with water and put them aside. Then put 2 taels of salt, an appropriate amount of peppercorns and a small amount of star anise into the pot. Then stir-fry them over fire until the salt turns slightly yellow and the Sichuan peppercorns and star anise gradually release their aroma. Apply the fried salt to the duck legs while they are still hot, and rub them frequently to let the salt penetrate.
2. Put the duck legs into the crisper, then put the remaining salt and peppercorns into the crisper, then close the lid of the crisper and put it in the refrigerator for about 24-48 hours. . During this period, the marinated water can be removed every 5-6 hours; then continue marinating until 48 hours later.
3. Take out the duck legs, wash them with water, rinse off the peppercorns on the duck legs, then put the duck legs into the pot, add water to cover the duck legs, and put them in when used Add a few green onions and some ginger slices, bring to a boil over high heat; after boiling the pot, pour in some Huadiao, boil over high heat for 10 minutes, then turn to the lowest heat and simmer for about 20-30 minutes.
After 4.20-30 minutes, turn off the heat. Take out the duck and let it cool; it must be cool;
5. After it is cool, cut it into pieces. Finally, you can also pour a little original duck soup to cook the duck, it is fresh and wonderful
Efficacy and functions of salted duck
Salted duck is very suitable for people who are weak and tired, because duck meat can replenish blood.
Its therapeutic effect is also very obvious. Especially women with dry skin can often drink duck soup.
Osmanthus and duck soup not only has the elegant aroma of osmanthus, but also has the mellow taste of duck meat. It can whiten the skin, nourish and moisturize the skin, and stimulate the stomach.
How to make salted duck
Ingredients to prepare: one duck, 50 grams of salt, a little ginger, 3 cloves of garlic, 2 star anise, 10 grams of peppercorns, and appropriate amount of green onions.
Steps
Wash the duck and set aside.
Saute the salt, pepper and fennel in a dry pan until the salt turns yellow and the aroma comes out, then serve.
Put the salted duck into a container, cover it or refrigerate with plastic wrap for more than 24 hours (24 to 48 hours is appropriate)
Put the precipitated out every half a day. Pour off the salt water.
Rinse the salt and peppercorns off the duck with water. Pour cold water into the pot until the duck is covered with water. Add ginger, garlic slices, and onion knots and cook together.
After the water boils, add 2 tablespoons of cooking wine and turn to medium to low heat for about 20 minutes.
After taking it out, let it cool completely, then cut it into pieces and put it on a plate.
Tips
There are three key points in handling duck so that it can taste quickly:
Use kitchen paper to dry the duck.
Use a toothpick to poke some holes in the duck meat and skin.
Rub the duck body with hot salt, remember to rub it with your hands more often.
Can pregnant women eat salted duck?
Duck is one of the most common meats in life and can be eaten by most people. Duck meat is mild but not hot, high in fat but not greasy. It is rich in protein, fat, iron, potassium, sugar and other nutrients. It has the effects of clearing heat, cooling blood, curing diseases and keeping fit. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi and various inflammations. The rich protein and amino acids contained in it are beneficial to pregnant women and fetuses.
Prevent and treat edema during pregnancy. Duck meat can cure edema. In clinical applications, duck meat is often used to treat some patients with nephropathy and edema in pregnancy. Especially for patients with edema of pregnancy, for the sake of the health of the fetus, they cannot take medicine casually. Duck meat, which has the effect of diuretic and reducing swelling, is the first choice. Duck meat can effectively relieve the symptoms of edema without worrying about side effects.
To protect the heart, duck meat is rich in potassium. Potassium is related to heart rhythm, and potassium can resist sodium and prevent pregnancy-induced hypertension. The niacin contained in duck meat also plays an important role in cellular respiration.
It should be noted that pregnant women with cold body should not eat more salted duck. If some pregnant women have no desire to eat, cold stomach pain, thin diarrhea, low back pain and cold dysmenorrhea due to cold, Obesity, arteriosclerosis, and chronic enteritis should eat less. Therefore, pregnant women should first understand their physical condition before eating. Pregnant mothers with the above symptoms should pay attention to eating less salted duck and duck meat products.
Taboos for eating salted duck
Duck meat is a fatty food and should not be eaten in large quantities. Especially those who are obese and have arteriosclerosis should eat less.
Cold patients should not consume it. People with colds should eat spicy foods, while duck meat is nourishing and can make the cold lingering and difficult to heal.