The practice of salted duck

It is estimated that most of the salted duck have eaten this kind of delicious food with crispy skin and strong sauce flavor. As a popular delicacy in the north and south of the country, salted duck is not only mellow and delicious, but also has the effects of promoting blood circulation, smoothing qi, invigorating spleen, nourishing stomach and beautifying. So how to make a delicious salted duck? Next, I will teach you how to make salted duck.

Method 1

Duck selection: The fatter the raw duck, the better, especially those who have not laid eggs or changed their hair.

Pickling:

1: Kill the duck, depilate it, remove the internal organs, kill the wing tips and duck feet, cut it open from the chest, wash it, and then hang it to drip dry.

2: rub salt. Stir-fry the refined salt in a pot, add .125% fennel, stir-fry until the water vapor evaporates, take it out and grind it. After that, the duck was weighed and dried with 6.25% of its weight. Put 3/4 of the salt into the neck incision, and turn it over and over again, so as to make the salt evenly stick to all parts of the abdominal cavity. Its? The salt should be rubbed on the chest muscle, calf muscle and mouth in vitro. After rubbing the salt, put it in the jar in turn, take it out after 12 hours of salting, lift the rear wing and open the anus to make all the salt water in the cavity flow out, which is called brine deduction. Then it is stacked in the cylinder, and after about 8 hours, the second brine is deducted.

3: double salting. After the second marinating, mix pepper, spiced powder, sodium sulfate and white sugar evenly, and smear them on ducks, especially where the meat is thick. Nanjing style should be covered with sweet noodle sauce, Hunan style should be covered with Chili powder, and then put in the tank for ten hours, turning once in the middle. If the duck is big, the pickling time will be longer.

4: After the duck comes out of the tank, it is hoisted with dry salt water, dried with hot gauze, supported in the duck's belly with two sticks in a cross shape, pressed into a plate shape, and dried.

5: ignite the fire with straw, sprinkle with chaff shells, and after the smoke from the initial burning clears, repeatedly smoke and bake the duck until it is golden yellow. Another method of this step is baking.

Method 2 of salted duck

Ingredients:

1 duck meat as main ingredient

Seasoning: 3g of salt, 5 pieces of crystal sugar, 3 pieces of ginger, proper amount of star anise, proper amount of pepper, proper amount of cinnamon, proper amount of dried Chili, 1 spoon of soy sauce, 3 spoons of sweet noodle sauce, 1 spoon of honey, proper amount of fragrant leaves, proper amount of dried tangerine peel, proper amount of nutmeg and proper amount of licorice. I told the duck killer to chop off his back, and as a result, he chopped off his belly with a knife, leaving only a little skin attached. Later, when washing, the skin was completely broken, forming two and a half ducks.

2. After the ducks are completely drained, they should be smeared with salt, both inside and outside. The ducks bought are small, and about 3 grams of salt is used. If they are about 5 kg, it is recommended to use 4 grams of salt < P >. Then it is sealed in a dense bag and marinated in the refrigerator for 24 hours

4. Prepare the spices for marinating. The following pictures are from top to bottom and from left to right: The first picture shows the common marinades, including pepper, star anise, cinnamon, fragrant leaves, pepper and dried tangerine peel. The second small picture is cardamom. The third picture is licorice, clove and fennel. The fourth small picture is Sha Ren. All small spices are packed in spice boxes

5. After the duck is taken out of the refrigerator, wipe off the Jiang Mo on it and bake it in an oven preheated to 19 degrees for 3 minutes. The big duck can bake it for about 1 minutes more. In the middle of about 2 minutes, take it out and brush it with honey once, and then continue to roast it until the time is

6. When the roast duck is cooked, boil a pot of water, add the spices from step 4, a spoonful of sweet noodle sauce, salt, soy sauce, soy sauce and a small piece of rock sugar, and cook for about 15 minutes. Immediately after the duck is roasted, put it in a boiling pot of brine, turn off the heat and marinate for about 15 minutes. When you eat it, just cut it into pieces.

The practice of salted duck is finished, and I hope friends who are interested in it can be satisfied. Sauced duck tastes fragrant, spicy, sweet, hemp, salty, crisp and soft. It is not only a delicious food with wine, but also a good choice as a gift. ;