Many hobby cooking partners should not miss the salt water duck, the operation is simple, and don't easy to learn. The most important thing is to eat it to let a person endless praise, aftertaste, not lost as a delicious home cooking. And the practice of salt water duck belongs to the category of brine, may be for many Sichuan friends or friends who like to eat chili is more in line with their tastes. But for foodies must try, guaranteed to want to eat twice.

Salt water duck practice:

1, the first salt to fry hot, pot add the development of seasoning salt, five spice powder, pepper, start the "manual function" (knob), the four-grid fire timer heating for 4 minutes;

2, the duck in advance to clean up, with a special kitchen paper dipped in dry water, the top of the just fried good! Salt should be coated in the duck while hot, coated evenly marinated for 2 hours on the line; (Points to note: to be coated evenly all over the duck, salt should be smeared while hot flavor will be eaten)

3, now start to do the white marinade, the pot add 2000 ml of water, down into the white marinade seasoning, manually heated to boil after heating on a low flame for 5 minutes on the line, the full release of seasoning flavor, and then put the white marinade to cool;

4, marinated duck, into the cooled white marinade soaked for no less than 1 hour;

(Points to note: you can also omit this step, direct air-drying, soak for 1 hour in order to be more flavorful)

5, will be soaked (marinated) duck in a ventilated place, air-drying 1-2 hours. (see the lower right corner of the picture below)

(Points to note: I do it is tied a rope hanging outside, now the winter air-drying very quickly, this step can not be missing, air-dried duck meat is more chewy)

6, air-drying the duck for the second time into the white marinade, cover the lid of the pot, start the White Chopped｜Scallion Soy Chicken function for the final cooking;

7, after the end of the cooking function. After the cooking function is finished, cool the chopped pieces and you can eat it!

Finally, I prompted a few key points, pay attention to look at the bag you make amazing taste:

1, according to personal taste adjust the amount of salt (willing to eat salt you add more salt)

2, the duck must choose fat and thin quite. (The finale point)

3, the duck must be treated cleanly, air-dried with tweezers to pluck the remaining hairs.

4, the duck must be rubbed well with salt on both sides.

5, immersed in white marinade can be better flavored. (Too much trouble this step, you can also save, but to use salt rubbed finish marinating 3 hours)

6, white marinade can be fished out of the seasoning to save for later use. (Save a jar of marinade, when greedy take out to treat yourself, remember to regularly add water, open back to the pot can be)

7, air-drying steps can not be omitted, otherwise the duck meat taste bad.

8, if the duck is larger can be disconnected from the center, or cut off the duck legs and then [white chopped | scallion oil chicken] function.