dried salted duck

main material: a live duck is slaughtered

ingredients: ginger and various spices, sweet noodle sauce, crystal sugar, honey

seasoning: salt, soy sauce

the method of dried salted duck

1. I told the duck-killer to chop off his back, and as a result, he cut off his belly with a knife, leaving only a little skin attached. Later, when he washed it, the skin was completely broken and became two and a half ducks.

2. After the duck is completely drained, apply salt evenly inside and outside. The duck I bought this time is small and uses about 3 grams of salt. If it is about 5 kg, it is recommended to use 4 grams of salt.

3. Apply the soy sauce, both inside and outside. The soy sauce is mainly used for coloring, and then apply Jiang Mo to remove the fishy smell. Then sealed with dense bags and marinated in the refrigerator for 24 hours.

4. Prepare spices for marinating. The following pictures are from top to bottom and from left to right: The first picture shows 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 at 19 degrees for 3 minutes. The duck can be roasted for about 1 minutes more. About 2 minutes in the middle, take out and brush the honey once, and then continue baking until the time.

6. When roasting the duck, boil a pot of water, add the spices, a spoonful of sweet noodle sauce, salt, light soy sauce and a small piece of crystal sugar from step 4, and cook for about 15 minutes. Immediately after the duck is roasted, put it in a boiling pot of brine, turn off the heat, marinate for about 15 minutes, then simmer for another 15 minutes, take it out and put it on a baking net, spread a thin layer of sesame oil on the whole body, and air-dry. When you eat it, just cut it into pieces.

Food Tips

1. This salted duck is purely an experimental product, and there are still many things that can be improved: at the beginning of curing, you can add pepper granules and pepper segments to further increase the spicy taste, but you should pay attention to wipe it clean before baking, so as not to burn it easily when baking, and Jiang Ye can shred it to remove it more easily.

2. Don't save rock sugar and honey. First, it is more beautiful to paint. Second, it neutralizes the strong pungent salty taste, which is salty and sweet.

3. Spices used for marinating can be matched in Chinese medicine shops. It doesn't matter if they are not uniform, just use as much as you want.

4. Except for pepper and prickly ash, the amount of other spices should be less and not more, so as not to spoil the flavor of ducks.

5. Because the duck is roasted, it should not be marinated for too long, but it should be cooked thoroughly.

6. After a long period of pickling, the taste of the duck has completely entered the bones, and it is not advisable to soak it in the marinade for too long to avoid the excessive flavor of spices.

7. The air-drying procedure is very important. After air-drying, the duck is more rich in flavor and chewy.