Materials of preserved duck: 1750 grams of duck, 250 grams of salt;

Features of preserved duck: delicious and sweet aroma, translucent skin color.

Practice of preserved duck:

1. Slaughter and wash the hairy duck, remove internal organs and dirt.

2. Slaughter the net woolen duck chopped duck wings, under the knee chopped duck feet.

3. From the duck tail stock under the knife straight slaughter to the neck of the fork bone, the chest will break open.

4. And then from the neck under the knife will be both sides of the shoulder bone chopped off, and the ribs chopped off six or seven.

5. Then from the beak, cut off the duck's chin and tongue.

6. 200 grams of refined salt to the duck's head and neck and other whole only rubbed well, and then 50 grams of refined salt in the wing shoulder bone and duck leg bone at each put a pinch of salt. Marinate the duck for one night.

7. The next day the pickled duck in cold water soak about two or three hours, to the extent that the duck salty taste has been light, before the pot on the shed in the sun.

8. sun waxed duck with a sparse eye first bamboo sieve duck cavity upward flat on top of the sun in the sun for two hours and then turn the duck back up shaping, so that the shape as Nanan waxed duck, good shape. When the body is cool through the rope will be put on the ring with a bamboo pole to hang and then sun.

Homemade preserved duck practices

One, dry pot preserved duck:

Main ingredient: preserved duck half, lettuce 300g, 100g onion, 150g bean skin;

Accessories: oil, salt, garlic cloves 5, pickled peppers 3, green bell pepper 3, 3 red chili peppers, onion and ginger, 3g, thirteen spices, 30ml of rice wine, soy 15ml, sugar 2g, bean paste, 3g of sugar, 3g of soy. sugar 2g, bean paste 15g, black bean sauce 15g;

dry pot preserved duck practice steps

half preserved duck soaked in water for 1-2 hours; ready to seasoning; soaked and washed in advance of the bean skin, lettuce peeled, onion washed; lettuce cut strips, onion cut strips; onion, ginger and garlic chopped, green and red chili pepper rings, pickled peppers chopped; soaked preserved duck cut into pieces into the steam; cover the large fire steaming 20 minutes; steamed duck pour out the steam out of the fat; frying pan pour oil burst incense onion, ginger, garlic and pickled peppers; add soybean paste and black bean sauce stir fry; add onion and bean curd stir fry; add duck continue to stir fry; add 2 tablespoons of rice wine stir fry; add soy sauce to continue to turn; add lettuce to stir fry; add thirteen spices; and then add a little sugar to stir fry; into the green and red bell peppers; stir fry evenly turn off the fire.