Raw materials: live fat duck 1 bird (weighing about 2000g), refined salt 225g, balsamic vinegar 5g, onion 25g, ginger 25g, spiced powder, a little pepper, star anise 10.

Practice: After the duck is slaughtered, the feathers are shaved off, the wings and claws are chopped off, a small mouth about 7 cm long is opened under the right wing nest, the internal organs are taken out, the trachea and esophagus are dug out, soaked in clear water, bled, washed and drained.

2. Heat the wok over medium heat, add 100g refined salt, pepper and spiced powder, stir-fry and pour into a bowl, then pour 50g hot salt into the duck's belly from the knife edge under the wing nest, and shake well. Wipe the duck with 25 grams of hot salt, and then insert 25 grams of hot salt into the duck neck from the knife edge and duckbill of the neck. Then, put the duck in a jar and marinate for 1.5 hours, then take it out, add clean water (2000g of clean water, 0/25g of salt/kloc, 5g of onion ginger15g, 5 star anise), simmer until the salt is dissolved, take out the onion, ginger and star anise, and pour the blood of the salted duck.

3. Add 2000 grams of water to the wok and bring to a boil. Add 10g ginger, 65438g onion, 5 pieces of star anise and balsamic vinegar, put the duck leg upside down into the wok, cover the lid, and simmer for 20 minutes. When blisters appear around, lift the lid and duck leg, and drain the soup in the duck belly. Then put the duck in the soup and let the soup fill your stomach.

After repeating this for three or four times, put the duck in the pot, cover the pot, stew for about 20 minutes, take out the drained soup and let it cool. Change the knife and put it on the plate when eating.

Features: the skin is white and oily, the duck meat is red and tender, the skin is fat and the bones are fragrant, which is extremely delicious.

The key to mastering: you must choose a moderately fat, tender and delicious lake duck as raw material, and don't cook it if it is too big and fat. When pickling, you must use fried salt and pepper to rub all over your body, in order to be tough and delicious, with endless aftertaste.

Practice of sweet-scented osmanthus salted duck

Features:

White skin, red and oily inside. When osmanthus smells sweet, ducks are fat and salty.

Materials:

Duck 1 bird (about1.500g), pepper 12, 2 star anise, 5g ginger, 2 onions and 85g refined salt.

Production method:

1. Remove the winglet and sole of the duckling, open a small mouth 6 cm long under the right rib, take out the internal organs, pull out the esophagus and trachea, dredge the anus, soak in clear water, wash and drain.

2. Heat the wok, add salt and pepper, stir fry and pour out for later use.

3. Put the duck on the chopping board, put 50g of salt and pepper into the duck's abdomen from the knife edge and shake it evenly. Another 25g of salt and pepper was spread all over the duck, then the remaining salt and pepper were stuffed from the knife edge and duckbill, put into a jar for curing (65438+ 0-2 hours in summer, 4 hours in winter), taken out and marinated in clear water (2 hours in summer, 4 hours in winter), then hung in a ventilated place to dry, inserted into the duck's anus with a 6 cm long bamboo tube, and took 2g of ginger and 60g of onion.

4. Add water, 3g ginger, 1 onion and 1 star anise into the soup pot and bring to a boil. Put the duck head down into the soup pot, so that all the ducks are immersed in the soup, cook until bubbles form on the edge of the pot, and simmer for 20 minutes. Take the duck out, control the soup in the abdomen, and then simmer it in the pot again.40438.00006060686