Waxed duck legs pickling method
Ingredients: duck legs 2, more than 50 degrees of white wine, sugar, soy sauce, soy sauce
Practice
1, duck legs cleaned and drained with white wine, sugar, soy sauce, soy sauce mixed marinade for 24 hours. (The ratio of duck legs, white wine, sugar, soy sauce, salt and dark soy sauce is 10:0.3:0.3:0.3:0.1:0.1). The soy sauce is a good way to soak the duck legs, so it's a good idea to stir the sauce around.
2, the next day, wash the duck legs with cool water (with the intention of the secretion of the gelatinous wash away, so that the duck legs good taste, good appearance) drying, drying half a day after the rest of the soy sauce to coat the duck legs once again.
3, generally drying two to three days can be, but depending on the sun at the time, the temperature depends on the oil dripping out of the basic OK.
Pickled duck legs to wash
We should first choose to pickle time of ten days or so of preserved duck legs as raw materials, we take the time to take the ingredients must be preserved duck legs with boiled water to wash clean, one can be washed off the surface of the fungus, the second can be a good way to reduce the number of duck legs, the second is to wash off the surface of the fungus, the second can be a very good way to wash off the surface of the fungus, the second can be a very good way to reduce the number of duck legs. can be very good to reduce the nitrite on the preserved duck.
Waxed duck legs eating
1, first boil water, clean duck legs into the boil, 10 minutes to get out of the cut blocks, the celery cut into segments, garlic cut into segments, but also shoot a little garlic, ginger, get it right, will be the pan is hot, put the oil, seven minutes when the heat add garlic, ginger, and then put the duck legs into the stir-fry, and then into the celery, garlic, plus stir-fry, put the salt, seasoning can be.
1, waxed duck legs chopped into small pieces can be steamed to eat, about ten minutes of steaming. You can also add taro diced in the pot after bursting a little stew.
2, in the cooking rice, the waxed duck legs spread on the surface of the rice steamed, so that the rice absorbed the oil and aroma of the waxed duck, the flavor is good.
3, cut into pieces, plate, chopped green onions, ginger, garlic and red pepper, lay on the duck meat on the steam.
Note
We must pay attention to the nitrite content when cooking preserved meat, because regular consumption of preserved meat can cause discomfort to the body. Cooking preserved duck legs must first be cleaned up, to ensure the health of our ingredients, can reduce the health and green of our diet, add some green vegetables with the flavor will be more delicious.