Ingredients: salted duck soaked in fat soybeans (according to personal preference)

1, washed with hot water and cut into small pieces of 3×3CM.

2. Cook the duck pieces in a boiling water pot until they are half cooked, and remove the washed duck oil and salt.

3. Put the duck pieces and washed soybeans back into the pressure cooker, and the cold water has just passed the duck fingers.

4, the fire is about 20 minutes, that is, cooked, seasoned with salt and pepper and chicken essence.

This dish is light and can be eaten alone or made into a hot pot with plenty of water.

The finished salted duck is deep red in color, crispy in meat, rich in sauce flavor and long in aftertaste.

Has the effects of promoting blood circulation, promoting qi circulation, invigorating spleen, nourishing stomach and beauty beauty.

It is a famous Han food popular in the north and south of the river, and it is a good seasoning for wine and gifts.

Pickling:

1: Kill the duck, remove the hair and viscera, kill the tip of the wing and the feet of the duck, cut it open from the chest, wash it, and then hang it.

Spicy salted duck

Sprinkle with dry water.

2: rub salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the steam 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 repeatedly to make the salt stick to all parts of the abdominal cavity evenly. Its? Salt should be rubbed on the isolated chest muscle, calf muscle and mouth. After rubbing the salt, put it into the cylinder in turn, take it out after pickling 12 hours, lift the tail wing, open the anus, and make all the salt water in the cavity flow out, which is called brine buckle. Then pile it in the tank, about 8 hours, and buckle the salt water for the second time.

3: Double salt. 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 dipped in sweet noodle sauce, Hunan style should be dipped in Chili powder, and then put in the tank for ten hours, turning once in the middle. If the duck meat is big, the curing time will be longer.

4. After the duck comes out of the tank, lift the dripping salt water, dry the inside of the duck with hot gauze, then cross-brace it in the duck's belly with two sticks, press it into a plate shape, and dry the water.

5: ignite with straw, sprinkle with chaff shells, wait until the smoke from the initial burning is exhausted, smoke repeatedly, and roast the duck until golden brown. Another method of this step is baking.