Today we share with you the brine: spicy duck goods, in accordance with this method of brine out of the duck goods, spicy appetizing not fishy, eat late-night snacks, drink beer essential, I believe that many people love to eat, this practice all rely on natural spices to enhance the flavor, do not add any additives, and the taste is not fishy.

Spicy duck goods used in the raw materials

Spice powder, duck head, duck collarbone, duck gizzard, chili king, 250 grams of salt, 50 grams of ginger, 60 grams of onion, 60 grams of onion, 15 grams of peppercorns, white wine 50 grams of soybean paste, brown sugar

Spicy duck goods production process

1, first of all, these duck goods into the bucket to soak and defrost, but also to remove the blood of the duck goods, it is recommended that the middle of the more than a few times to change the water, so as to remove the fishy smell of duck goods, this is very important to keep in mind.

2, thawed well after we clean up the duck goods, the main cleanup is the duck head and gizzard, duck head mouth will have impurities, we use the water pipe to rinse, and then use the knife in the pressure of the brain shell to cut a knife, so that the marinade is more likely to be flavored.

3, the following then deal with the gizzard, gizzard above there will be some skin did not clean up, we can use a knife to scrape clean, duck goods are dealt with in the water after washing 2 times, and then control the water into the bucket, began to give the duck goods marinated.

4, bucket of duck goods is 16 pounds, according to 10 pounds of meat curing ratio is: 250 grams of salt, 50 grams of ginger, 60 grams of onion, 60 grams of onion pepper 15 grams of white wine 50 grams of white wine, the system is 3-4 hours, that is, 3-4 hours after the marinade can be brined.

Q: Today marinate tomorrow brine, is how to marinate it?

A: seasoning of the unchanged, here in the focus on the role of the marinade, marinade can make the finished product quickly into the flavor, but also deodorization, remember to use white wine, as far as possible with a high degree of white wine, usually we buy duck goods have a fishy great reason is that the marinade is not in place, followed by marinade ratios are not correct.

5, prepare 22 pounds of water or old broth, the use of marinade 240 grams, marinade is loaded into the bag, first into the marinade broth simmering.

6, another pot, slippery pot, add 1.5 pounds of vegetable oil, down into 300 grams of soybean paste stir-fried, with a spoon constantly stirring to prevent the bottom of the paste, frying time of 3 minutes or so, and then add the water to boil, the simmering oil poured into the marinade bucket, remember to filter out the dregs of the soybean paste.

7, the following began to brine flavoring, add brown sugar 250 grams, brown sugar is color and increase or decrease the sweetness of the salt 300 grams, 100 grams of chicken powder, chicken powder is refreshing, the commercial can be replaced by the fresh taste of the treasure, 70 grams of pepper, pepper, pepper, to increase or decrease the hemp flavor, chili 100 grams of King of Spicy Duck Goods must be used with the King of Spicy, or spicy taste is not enough, the above seasoning is all added. All of the above seasonings will be added, adjust the small fire simmering for 30 minutes you can brine duck goods.

If the overnight brine, the spicy flavor effect is the best, because after a night of stewing time bubble fermentation, spicy flavor can be all released.

8, 30 minutes later we began to marinate duck goods poured into the brine brine, brine boil after adjusting the small fire, this time to start counting the time, brine 15 minutes to turn off the fire, the small fire can be slightly open, 15 minutes after turning off the fire, and then stewing bubble 30 minutes.

9, 30 minutes after the duck goods can be fished out, duck goods fished out, and then the brine on top of the red oil scooped out, the duck goods can be mixed, so eat spicy flavor thick.

Key points of the brine duck goods:

1, code flavor to be in accordance with the proportion of marinade, otherwise it will not be flavorful or fishy

10 pounds of meat.250 grams of salt, 50 grams of ginger, 60 grams of scallions, 60 grams of onions

15 grams of peppercorns, 50 grams of white wine

2, add the soybean oil can let the brine out of the finished product flavor is more intense.