Suichuan salted duck is characterized by tender and juicy meat, crisp meat and mellow taste. Its production technology is unique, and it needs to go through many processes: firstly, the duck is slaughtered, unhairing and eviscerating, then the meat is sliced, pickled with salt, soy sauce, cooking wine, ginger and garlic, dried in the sun, finally steamed with fire and soaked in plant ash water to make it look golden and crisp.
Production steps of Suichuan salted duck
1. Kill the duck
First, you need to choose fresh ducks, slaughter them, unhairing them, eviscerating them, and then wash them for later use.
slice up
Slice the duck into thin slices with a thickness of about 2-3 mm and a moderate size.
pickle
Slice the duck into a pot, add some salt, soy sauce, cooking wine, ginger and garlic, stir well and marinate for 30 minutes.
Dry in the sun
Put the salted duck in a ventilated and dry place to dry for 2-3 days until the duck is dry.
steam
Put the dried duck in a steamer and steam for about 30 minutes on medium heat.
soak
Soak the steamed duck in plant ash water to make it look golden and crisp.
Edible method of Suichuan salted duck
Suichuan salted duck can be eaten as a snack or as a dish with rice. Its taste is crisp, delicious and nutritious, and it is a delicious dish.
final result
Suichuan salted duck is a traditional food in Suichuan, Jiangxi Province, which is famous for its unique taste and production technology. Making Suichuan salted duck requires many processes, including killing duck, slicing, pickling, drying, steaming and soaking. Suichuan salted duck can be eaten as a snack or as a dish with rice. Whether cooked at home or tasted in a restaurant, Suichuan salted duck is delicious and worth a try.