Salt water duck

1. Take about 2 kg / only the light duck 10 to remove the viscera, put into the water to soak 1 hour to remove the blood, fish out rinsed clean, drained. 2. Duck add pepper salt 1800 grams of internal and external rubbing evenly, marinated for 2.5 hours, and then put into the marinade marinade soaked for 2 hours, fish out. 3. Hanging the duck in the air drying racks, into the preservation of storage air-drying for 8 hours, and then into the Soak the duck in the marinade for 1 hour, fish out and continue to put into the fresh storage air-drying for 1 day, put the duck billet into the water rinse and bleach for 30 minutes. 4. pot on the fire into the water 25 kg boil, add the Gu Yue Longshan Huadiao wine 250 grams, spices (peppercorns, star anise 25 grams each, Angelica dahurica 30 grams), green onion, ginger 300 grams, 100 grams of monosodium glutamate (MSG), put duck billet again to boil, and then change to a micro-fire boil 20 minutes, and then boil with high heat, warm up with micro-fire for 20 minutes to remove, put into the basin, first brushed with a layer of goose oil (goose oil cut into small pieces, add green onions, ginger for a long time steaming to become liquid can be), and then six layers of wet gauze to cover until cooled can be.

The practice of pepper salt is very simple, take pickle salt and fine salt 500 grams of each first into the dry pan in a small fire until hot, and then into the peppercorns, star anise 30 grams each, 10 grams of leaves, continue to use a small fire to stir-fry until the fragrance, away from the fire to cool. Pickle brine method: 1. Take a vat, pour 10 kg of water into the fire to boil, into the fine leakage, slowly add kimchi salt 8 bags (500 g / bag), small fire until the salt saturation, and then into the spice packet (75 grams of star anise, cinnamon, 50 grams of each red pepper, 15 grams of leaves, crabapple, grass berries, licorice, Angelica dahuricae 30 grams of each cloves, lemongrass, 7.5 grams of each), patting the loose ginger, scallions, white section of 150 grams!

Special Tips 1. Cook the duck brine soup every cooking to be poured half, and then add half the amount of boiling water, while in accordance with step four of the introduction of seasoning ratios, supplemented with the appropriate spices, ginger, green onion, Huadiao wine and monosodium glutamate. 2. Duck must be soaked twice, air-dried twice, which is a process of degreasing. During the air-drying process, the fat of the duck will be forced out from the body, and the cooked finished product will not be greasy to eat. Here is a special note: If it is winter, the duck is best placed outdoors to dry naturally; if it is summer, it must be placed in the freshness of the air drying of the library.3. Duck cooking must be rinsed again before, because in the process of air-drying, the duck body of the water and fat will be lost part of the duck, which causes the duck's salinity than the air-drying of the previous to be slightly higher, the rinsing is in order to get rid of the excess salt.