Question 1: how to salted duck Sauce salted duck production method 1, marinade preparation: 1 kg of salt per 10 kg of white duck, soy sauce and bean paste appropriate amount. 2, selection of materials slaughter: selection of the year's fat and tender meat duck, duck from the neck after slaughter, so that the blood flow. After scalding, depilating, use a knife to cut in the center line of the duck's abdominal cavity, take out all the internal organs, and then wash with water, drain the water. 3, pickling method: put the duck on the case, with salt rubbed all over the duck inside and outside, oral cavity, thighs, meat thick places to rub more, and then the duck all over the body coated with soybean paste, put into the tank pickling 2 ~ 3 days. After taking out, scrape off the body surface and chest cavity of the bean paste, and then submerge the duck in soy sauce, 6~7 days after taking out. 4, hanging and ventilation: the marinated duck hanging in a cool and ventilated place to dry. The finished product is bright red color, and the meat is tight and tender.

Question 2: Hunan Loudi preserved duck how to do preserved duck how to do

Material

preserved duck half, 1 tablespoon of minced garlic, 1 tablespoon of black beans, 1 tablespoon of chili powder

Practice

1. preserved duck chopped pieces of tea oil over the incense, so that the skin tightened, fried well fish out;

2. the remaining oil under the minced garlic, black beans, chili powder stir-fried on a small fire, add a little water into the sauce to pour. Add a little water into the juice poured onto the duck;

3. The duck into the high-pressure cooker in water over high heat on the gas steam half an hour out of the pot sprinkle a little chicken mix on the OK!

Question 3: homemade preserved duck legs home practices, homemade preserved duck legs how to do delicious steps

1. duck legs washed and drained.

2. Add 20 grams of white wine.

3. Add white wine and *** for a while.

4. Marinade: coarse salt, a piece of cinnamon, a few leaves, a small pepper, star anise 3.

5. Cool pan into the seasonings stir fry on low heat.

6. Add coarse salt and continue to stir fry.

7. Slowly stir fry the pepper and other seasoning flavor off the fire.

8. Stir-fried marinade evenly smeared on the duck legs and rubbed for a while.

Question 4: How to make duck? Selection of duck: the raw materials of the plate duck duck the more fat the better, and to the non-eggs and not change the hair of the best.

2. Slaughter: 18 to 20 hours of fasting before slaughter, and pre-slaughter inspection. Slaughtering, generally from the palate neck knife, knife mouth from the duck beak 5 cm, about half a centimeter deep cut the esophagus and trachea. It is best to use 60 to 75 volts of current first electric anesthesia, which is not only conducive to the slaughter of health, at the same time bleeding fully. Such as 1.5 kilograms of ducks, by electro-anesthesia bleed 27 seconds, get blood 32.8 grams, and died in 2 minutes, while not using electro-anesthesia bleed 48 seconds, only 27.5 grams of blood, 3 minutes before death.

The stabbing cut is appropriate at 1 cm, if it is too small then the bloodletting is not clean, too big then the neck turns red after slaughter due to the wound soaked with blood.

After braking into 60 ~ 64 ℃ of hot water, the water temperature should not be too high, so as not to dissolve the epidermal fat (duck fat melting point in 26 ~ 30 ℃). Scalding should be done one by one. Scalding to grasp the moderation, can not be placed in the hot pot and let it soak, to the extent that the feather soft down pour, otherwise not easy to remove hair or skin damage. Scalding first grasp the bird shoulder bone, in hot water scalding its tail repeatedly dipped, and then inverted two legs repeatedly up and down scalding the whole body and abdomen, and finally hold the duck's beak scalding its neck, so that you can pluck the big hair. When plucking the big hair, it is done in the following order: right wing→shoulder→left wing→back→abdomen→tail→neck.

After plucking the large hairs, cut the duck's tongue off at the root, i.e., force the membrane under the root of the tongue through, and then hook the root of the tongue, you can pull it all out.

After removing the tongue, put it in cold water and soak it to clean the blood clots and other dirt, and make the body temperature drop. Soak in three times, the first 10 minutes, the second 20 minutes, the third 60 minutes. The skin should be white and blemish-free after soaking. Then the carcass is immersed in cold water, and the small hairs are carefully removed with tweezers or plucked with rosin.

After removing the hairs, cut off the two wings at the shoulder, and then cut off the two feet along the knee joint. In the right wing open a 5 to 8 cm crescent-shaped mouth (because the duck's esophagus to the right, so the mouth must be opened in the right wing). And then puncture the hypopharyngeal membrane for hanging. Then break the two ribs at the opening, use the index finger to reach into the chest cavity, pull out the heart, the esophagus, the larynx, and then poke open the two membranes around the stomach, pull out the stomach, and pull out the intestines along the lower part of the stomach. Another finger inserted into the *** stirred rectum and pulled out, and finally from the back cavity will be a should be duck miscellaneous out.

Take out the viscera, qualified by veterinary inspection, and then the abdominal cavity of all the residual rib membranes, blood tendons, peritoneum, etc. all clean (should pay attention to do not hurt the inner epidermis), clear *** mouth residual intestinal head and so on. Then wash with water, wash and soak in cold water for 3 to 4 hours, then hook the incision under the beak and drain the water for about 1 hour. Finally, the duck will be placed on its back, with the hand tightly pressed chest, the chest of the front trigeminal bone compression, so that the carcass presents a regular rectangular, that is, to maintain the appearance of beautiful and easy to pickle.

3. Pickling: (1) rub salt. The refined salt in the pan fried dry, and add 0.125% of fennel, fried until the water evaporates, remove and grind fine.

Weigh the duck before and after salting and use 6.25% of its weight in dry salt. Load 3/4 of the salt through the neck incision and rub it repeatedly on the workbench to make sure the salt sticks evenly to all parts of the abdominal cavity. 1/4 of the salt should be rubbed outside the body, mainly on the pectoral and calf muscles and the mouth. After rubbing salt sequentially in the cylinder, after 12 hours of salting out, lift the hind wings, open the ***, so that all the brine in the cavity outflow, which is called the buckle brine. Then stacked in the tank, after 8 hours or so for the second buckle brine.

(2) re-marinated. After the second buckle brine, with pre-treated old brine, from the rib incision filled and then immersed into the brine tank in turn. The number of immersed should not be too much, so as not to marinate unevenly. After the yard, with bamboo sticks made of shed-shaped cover cover, and press the stone, so that all the duck immersed in the brine. Abdominal curing time according to the season, in the lunar calendar during the period of light to heavy snow, large duck (live ducks more than 2 kg) 22 hours, duck (1.5 ~ 2 kg) 18 hours, duck (1.5 kg) 16 hours; heavy snow to the spring period, large ducks for 18 hours, ducks for 16 hours, ducks for 14 hours. It can also be re-pickled for an average of 20 to 24 hours.

Salt brine preparation (1) the preparation of new brine. After removing the viscera, soak the duck with blood water, add refined salt 38%, boil, so that all the salt is dissolved into saturated brine. Remove the floating foam dirt, to be clarified to take the clear liquid poured into the tank, plus ginger 0.02%, 0.01% whole fennel, 0.03% whole green onions, cooled into the new halogen.

(2) the replication of the old brine. As the old brine contains a certain amount of extractive substances and protein intermediate decomposition products (such as amino acids, etc.), so the plate duck made from the old brine, the flavor is better than the new brine. Brine by re-curing that is, blood water outflow, to ...... >>

Question 5: How to make delicious preserved duck, simple and delicious practice introduction 1. Turnip hobnail cut, and preserved duck with stewed food, you can also put some baby vegetables in it.

2. Peel the chestnuts and put them in a stew with the preserved duck.

3. preserved duck sliced into slices, sprinkled with green onions, ginger and garlic, steamed, is also a dish. 4. with green peppers, red peppers can also be stir-fried, salt do not put too much, preserved duck was salty.

Problem six: wax duck legs practices Daquan, wax duck legs how to do delicious that wax chicken legs chopped into a small piece of a small piece, and then placed in a medium-sized bowl, put on the right amount of ginger and green onion (according to the preference of each person, but should not be too much), and then put half a spoonful of wine, usually drink soup spoon half a spoonful of water, and then steam, steamed, can be ready to eat. I think this way to do the wax chicken thighs quite delicious wonderful hand cooking wax duck stewed tofu raw materials:

wax duck legs 2, tofu 200g, asparagus ball 6, carrot ball 6, scallion 5g, garlic 5g

Seasoning:

Salt, cooking wine, soy sauce, oyster sauce, fish sauce, broth, chicken powder

Because the oyster sauce fish sauce has a salty flavor, the salt should be added sparingly or do not add

Practice:

1, preserved duck and tofu cut blocks, green bamboo shoots, carrots and tofu were blanched, preserved duck into the pot with wine blanching;

2, preserved duck into the frying pan sliding oil standby, leave the bottom oil into the onion and garlic burst incense, add wine preserved duck tons 10 minutes;

3, and then add green bamboo shoots, carrots and tofu, seasoned with seasonings and stewed for 5 minutes.

Question 7: waxed duck legs practice book, waxed duck legs how to do delicious duck legs salt pepper white wine

Duck legs cleaned, put in hot water to soak for 1-2 hours

Peppers and salt added to the frying pan

Salt and peppercorns will be placed in the pan on a low fire to smell the pepper

Fried peppercorns salt and white wine evenly coated with duck legs.

Packed in a plastic bag and marinated in the refrigerator for 24 hours

Tie the marinated duck legs with cotton threads

Hang the duck legs on the balcony or in a sunny and ventilated place, and expose them to the sun for 5 or 6 days

Question 8: how to make preserved duck, how to make delicious preserved duck, preserved duck stir-fry home-style practice Main Ingredients

preserved duck
200g

200g

Accessories

Red chili pepper

2 roots

Green chili pepper

2 roots

Coriander

4 roots

Soy sauce

10g

Wine

10g

Garlic

5 cloves

Steps

1.1, preserved duck whole piece of cold water in a pot, add wine to cook for about five minutes, chopped

2.2, high heat will be hot oil, put the duck meat stir-fry, until the duck meat out of the oil, add garlic

3.3, add chopped green and red chili peppers to stir-fry together, pour less than the soy sauce, and finally out of the pot into the cilantro. Due to the salted duck in the smoking process has been put salt, so do not need to add salt when frying

Tips

Duck beforehand cold water in the pot with wine to cook for about five minutes, deodorization is also more convenient to chop