The 25 ways to make preserved duck are as follows:

Precious taro stewed preserved duck, preserved duck with abalone juice and roasted pomelo skin, steamed preserved duck, preserved duck leg with rice, air-dried preserved duck leg, roasted preserved duck with carrot, preserved duck with turnip, preserved duck soup with radish, preserved duck fried with white chili pepper, popped preserved duck, buttermilk preserved duck, cooked preserved duck, tweaked preserved duck, preserved duck hot pot, burned preserved duck, simmered preserved duck, simmering preserved duck. preserved duck, preserved duck, braised preserved duck, salted preserved duck, smoked preserved duck, roasted preserved duck, stewed preserved duck, plucked preserved duck, preserved duck in honey sauce, preserved duck in sugar water.

Precautions when making preserved duck:

First of all, you have to choose the earth duck with good meat quality. If you don't have a duck, you can choose a slightly leaner duck to make a more flavorful preserved duck. The next thing to keep in mind is the 2 points, this point is done after the duck "stink" in addition to a large part of it. The first point is that after the duck is bought home, all the internal organs should be completely removed, and thoroughly cleaned. The offal both fishy flavor will marinade effect, so this point is necessary to pay attention to.

The second point is the duck tail above the two glands must be removed, which is the duck "stink" the main source. This two glands are not removed no matter how much fishy spices are useless, do out of the duck is still full of "stink". Usually do duck to eat, these two glands should also be removed. The above two points are done from the success of the preserved duck is a step forward.

The next thing to keep in mind is the marinade. Many people in the curing duck is directly all places to wipe good salt and end. In fact, this is not enough, the duck also need to add some spices to remove the fishy "stink". So in the pickling time, salt inside should also add important 3 flavor spices (anise, peppercorns, mountain nai) fried incense and then coated with pickling.

This can not only deodorize but also add flavor. The last thing you need to pay attention to is that when marinating and smearing salt, the place of duck legs and duck wing roots should be cut a few small slits from the inside of the meat before smearing salt, in order to be flavored to prevent deterioration.