Speaking of ducks, I believe many people are familiar with them. It is a common ingredient in our life and one of the indispensable meat dishes on our table. Its practice includes almost all cooking methods such as steaming, frying, boiling and frying. The most famous of them are salted duck and beer duck. I won't say much about beer duck, because it has been introduced in the early stage, and the salted duck will be said soon, not to mention how delicious it is.

Then someone must be curious at this time. Since salted duck is so delicious, what should I do? In fact, the focus of salted duck is brine. In the early stage of marinating, the fishy smell of duck meat must be removed, so that the cooked duck meat is fragrant, which can be said to be quite important. It is best to soak for one night in advance, which can remove most of the bloody smell.

The following words are not much to say. Today, I will share with you the specific steps and details of salted duck. I will use the simplest words to express it so that everyone can understand it. Watch it with me.

Prepare the materials

Ingredients: a duck.

Seasoning: three star anise, three tsaoko, angelica dahurica 10g, dried tangerine peel 10g, licorice 6g, fennel 30g, cardamom 10g, pepper 20g, fragrant leaves 10g and clove 10g.

Accessories: a little raw ginger onion, salt 10g, chicken essence 2g, cooking wine 20g, monosodium glutamate 1g and sugar 3g.

Steps of salted duck

Step 1: Slaughter the fresh ducks, clean them, wash off the excess blood, remove the duck's buttocks, then soak the ducks in clean water for 20 minutes to remove the blood, and then take them out and drain them for later use.

Step 2: Prepare the edible salt, star anise, pepper, salt and spice at a ratio of 3: 1, then boil the pot to dry, then stir the pepper, star anise and salt in the pot with low fire, stir the spices, then pour them out, prepare a blender, pour the fried salt and spices into the blender to stir the spices into powder, and then pour them out for later use.

Step 3: Add the prepared salt and pepper to the drained duck, spread the salt and pepper evenly on the outside and inside of the duck, then massage the duck for 3 minutes to make it taste better, then cover it with plastic wrap and put it in the refrigerator for 3 hours.

Step 4: Wash the seasoning prepared in advance with clear water and put it into a net bag. Add 20kg of clear water, seasoning package, ginger slices and onion segments to the pot and cook for 30 minutes on low fire to facilitate the seasoning to taste. After 30 minutes, add salt, chicken powder, sugar and a little cooking wine to taste.

Step five, take the salted duck out, then boil a pot of boiling water, put the duck in the pot for three times, soak it in water and take it out for later use.

Step 6: Boil the pre-cooked brine, then marinate the duck in the brine and soak it for 45 minutes after turning off the fire. In the process of soaking, the duck should be picked up and turned over once to make it evenly heated. After marinating for 45 minutes, take it out and let it cool, then cut it into pieces and put it on a plate, and then take a little brine out of the pot and pour it on the surface of the duck meat to make the salted duck.

Overview of salted duck

Through the above steps, I believe many people have a deeper understanding of the practice of salted duck. In fact, the whole practice of salted duck still requires high details, especially when frying seasoning, it must be stirred in place, so that the salted duck cured in the later stage will be fragrant, its seasoning flavor will be full, and at the same time it can better remove the fishy smell of salted duck.