How is the board duck made? It s not how to eat, it s how to make it .

Method 1Choose ducks: the fatter, the better. Preferably a young duck that has not laid eggs or has not been moulted.

2.Pickling: After slaughtering, wash and scald with half-boiled water, remove hair, take out the intestines and liver, cut off the wings and feet, and put them into the marinade jar for pickling.

The marinating time varies depending on the season. From November to January, it must be marinated for 96 hours. It must be marinated for 12 hours from August to October.

After pickling, the duck is taken out and stretched out with bamboo slices (not too wide) so that the wind can blow to every part of the duck's body. After drying the water, then roast the chaff repeatedly over a slight fire for about 3 minutes, and it is the finished product.

1. Ingredients: half a duck, a lettuce, a little dried chili, a lotus root, and about 2 green garlic.

2. Chop the duck into small pieces, and prepare the ingredients: lettuce, lotus root, green garlic, dried chili. Put the lettuce and lotus root chopped hob pieces on a plate and set aside, separating the green garlic from the green garlic.

Put oil in the pot and heat it, the duck is fragrant and the oil is fragrant, and the duck is left in the pot to stir-fry lettuce and lotus root. Add hot water after the duck is fragrant, boil over high heat, put lettuce and lotus root at about 7 ripe, add dried chili pepper to make it spicy, and cook it.

There are many ways to make ducks that are very popular with everyone, among which the duck is indispensable for the New Year. This is fragrant.

How to make the plate duck delicious.

In fact, there are quite a lot of practices for plate duck, steamed plate duck, fried plate duck, roasted plate duck, stewed plate duck, each method has a unique flavor, these practices are very delicious, but pay attention not to put more salt when doing it, the plate duck itself is salted.

Plate duck food sharing.

First fry the duck itself with a little oil, you can pour some out first, and then put it together with the wine, green onions, ginger, garlic, dried chili, stir-fry for 3 minutes, and it will be fragrant and spicy!

I put white wine, add star anise and cook for about 5 minutes.

Cover and cook for 5 minutes, it should not be simmered for too long, garlic sprouts, peppercorns, chicken essence soy sauce, mix for 3 minutes to get out of the pot, put some coriander after the pot, forget to buy celery.

I feel that the color and fragrance are all right, hahahaha! I made it at noon, and my girlfriend surprisingly ate two large bowls!

Advantages: I am a native of Hunan, I have always liked to eat cured duck, bacon, etc., when I was a child, I made a finished cured duck, it is very simple, hang on the top of the stove, dry to fragrant, and flow oil, but always wait until the festival, when the visitor eats, I can eat such a hometown delicacy outside, it is already rare, the duck as a whole can be, clean is the first, second, the color is bright, third, the dryness is moderate, stir-fry for about 15 minutes, the taste is delicious, the aftertaste is endless!

How about a plate duck.

This is someone else's plate duck sent to my house, obviously less meat, no overflowing fragrant meat, you can clearly see that the meat is very thick, not yet burned to eat, because my mother must eat the duck sent by others first, said first come, first come, the duck is enough.

Make up a product infographic, you can rest assured to eat, our family is also a big family, this is only a part of the end of the wax goods, at the end of the year we all prefer to dry the wax goods, duck is also one of them, vacuum packaging, do not worry about what problems occur during the transportation process, duck meat is also very thick, the amount is very sufficient, very fragrant.

Wash the duck, dry-pickle (salt fried with spices) smear the whole body of the duck, after marinating, rinse with water, put it in spice brine to marinate and mature, and put it in a quick-freezer to cool if possible. Sichuan pepper, star anise and salt are fried together in a pot, the duck is broken, the duck is processed, washed and dried, and the salt is smeared on the duck to dry. Then I will talk about the practice of salted duck, first choose a duck for more than 1 year, pickle salt, put ginger slices, a little pepper, white wine, dried chili, marinate for two days, and then wash and air dry.

In my hometown, it was boiled in a big pot, and I went to buy ducks during the holidays.

Don't stew the duck, you can eat it directly when it is cooked, you can serve it with dry dipping sauce (chili powder, pepper powder, pepper powder, thirteen spices, crushed peanuts, sesame, salt, chicken essence, monosodium glutamate), you can cook some vegetables in it when cooking, you can drink soup, so that meat and vegetables are matched and soup to drink.

At home, I like to stew carrots with duck, which not only reduces the saltiness of duck, but also increases the sweetness of the duck. Because it is a pickled food, it needs to do some preparation. First, chop the duck into small pieces and soak it in water to remove the excess salt.

Then add wine to the pot and stir-fry, then simmer with water. But don't add too much water, otherwise the aroma of the duck will be gone, and the meat will become very loose and chewy at all. Then add carrots and pepper to taste when appropriate.

One is the thickness of the meat; Second, the skin of the dried meat is smeared with a layer of sesame oil, which not only increases the fragrance, but also prevents flies from getting maggots; The third is to use rapeseed husks for baking, and the finished product has a strong aroma. (1) Clean the duck you bought home, cut it into small pieces, lotus root, lettuce, and cut it into suitable pieces. (2) Put oil in the pot, wait for the oil to be hot, add garlic, dried chili, Sichuan pepper, stir-fry until fragrant, and then fry the duck in the pot, and then add water.

3) When the duck is stewed until it is seven ripe, we put the lotus root and lettuce into the pot, and after it is cooked, sprinkle it with a little salt, and you can start.

Clean the duck first. Then drain the duck and rub it with salt. Then apply the soy sauce as well.

Then put in the spices for the prepared marinade. At this time, remove the duck from the refrigerator, remove the slurry film from it, and bake it in the oven for 30 minutes. Take out the honey and bake again.

Then boil a pot of water while roasting the duck, add the sweet noodle sauce, marinate the light soy sauce, and add rock sugar. After the duck is roasted, put it in a boiling pot and turn off the heat, simmer for 15 minutes, and then apply a thin layer of sesame oil when it finally comes out.

To choose the right material to make, you need to clean the duck, and then pickle, you need to soak it in warm water, the skin must be cleaned, you can put green onions, ginger, fennel and then marinate it.

It is to prepare the duck and various ingredients, wash the duck, then smear the ingredients, put it in the baking tray to bake, and then take it out after roasting and brush a layer of ingredients, and continue to roast, so that you can.

Clean up the duck first, drain it, spread salt, dark soy sauce and minced ginger, insist on it all day, then put it in the oven and bake it for 30 minutes, brush with honey, and continue to roast for a while.

The practice of Fujian snack plate duck is described in detail.

Region: Fujian snacks.

Process: Baking method.

Ingredients: 10 ducks (each weighing 2000-2500 grams), 500 grams of refined salt, 100 grams of garlic, minced ginger and chili pepper, 50 grams of monosodium glutamate, five-spice powder and sesame oil.

Presentation of the Plate Duck: The Plate Duck is also called"Preserved duck"It is a salted duck made of fresh duck by pickling, plate drying and shaping, etc., which can be stored for a long time and transported far away, the meat is fresh and fragrant and tender, the skin is white and the meat is red, it can be eaten after steaming, it can also be used as a raw material for dishes, there are many famous products, and the flavors are different. Every lunar month, after the end of agricultural activities, every household in the countryside has the habit of pickling duck, and Zhenghu duck is the most famous, one is the thick meat; Second, the skin of the dried meat is smeared with a layer of sesame oil, which not only increases the fragrance, but also prevents flies from getting maggots; The third is to use rapeseed husks for baking, and the finished product has a strong aroma.

Features of the Plate Duck:

The meat is firm, fat but not greasy, thin but not firewood, and the fragrance is timeless.

Teach you how to make a duck and how to make a duck.

1.Peel and mash the garlic, chop the chili pepper, put the minced garlic, ginger, chili, five-spice powder, refined salt, etc. into the large vat, add 25 kg of water and mix well.

2.The meat duck is slaughtered, disemboweled, washed, the wings, palms, and lower jaw tongue are cut off, and they are put into a well-seasoned jar to marinate for 24 hours and then taken out, and the duck is stretched out into a plate shape with small bamboo strips.

3.Burn charcoal in the hearth, then cover the charcoal ash into a semi-open flame, put iron bars on the charcoal, and bake the duck on the iron bars for about an hour. Pay attention to observe the turning at any time to make the baking even, prevent burning, take it out when it is golden brown, and let it cool for packaging.

4.When eating, put the duck in a pot and steam it for 5-8 minutes, take it out and let it cool, cut it into slices or blocks and serve it on a plate.

Essentials of making a plate duck:

1.The amount of seasoning should be increased appropriately and can be recycled, but the seasoning needs to be increased appropriately when used for the second time;

2.When roasting, dehydrate over medium heat first, and then dry over low heat, and use a rotating grill to suspend the grill for better results.

How to make a good and delicious duck home-cooked practice.

Hello, glad you question 1Wash the duck, soak in cooking wine for 10 minutes, then remove and drain; 2.Put the washed duck into the pot, add green onions, ginger, garlic, star anise, cinnamon, dried chili peppers and other seasonings, and then add an appropriate amount of cooking wine, salt and sugar; 3.

Add an appropriate amount of water, bring to a boil over high heat, turn to low heat, cover the pot and cook for 10 minutes; 4.Take out the duck, put it in starch water, add an appropriate amount of cooked oil, stir well, then put it back in the pot and continue to cook; 5.Serve the boiled duck on a plate and serve with chopped green onions.

The delicious home-cooked recipe for plate duck is as follows:

Ingredients required: appropriate amount of duck, appropriate amount of green pepper, appropriate amount of carrot, 1 garlic sprout, appropriate amount of old ginger, appropriate amount of Chaotian pepper.

1. Wash the duck bought in the market, and you should pay attention to the fact that the duck is basically divided into two kinds of smoked flavor or white drying, and you can choose according to your personal taste. Add water to the pot and boil, put in the duck, boil it again, and take it out, and put the duck directly on the plate, and the number of ducks is decided according to the number of people in your family.

2. Slice green peppers and carrots, cut garlic sprouts, slice old ginger, cut Chaotian pepper with an oblique knife, pour oil into the pot, add ginger slices, Chaotian pepper, green pepper and carrot and stir-fry. Pour in the previously blanched duck, continue to stir-fry, add light soy sauce, cooking wine, sugar and continue to stir-fry, you can smell the fragrance and pour in boiling water.

3. Put in the garlic sprouts, cover the lid and stuff for a while, I don't know how long the little friend can open the lid halfway to see that the soup in the soup pot has evaporated, put in the appropriate amount of salt, chicken essence and stir-fry twice, and get out of the pot.

How to select the duck:

1. The shape of a good plate silver duck is flat and round, the body is dry, the leather surface is smooth and wrinkle-free, and it is white or milky white. The inner wall of the abdominal cavity is dry with hoarfrost, the sternum and chest are convex, the cervical spine is exposed, the muscles are contracted, and the section is tight and smooth. It is rosy red in color and has the smell inherent in plate duck.

2. Poor quality plate duck, the body surface is light red or light yellow, there is a small amount of oil oozing, the abdominal cavity is moist, and mildew spots can be seen. The muscle section is dark red, the cut surface is loose and dull, the subcutaneous and intra-abdominal fat has a hala smell, and the abdominal cavity has a fishy or musty smell.

3. The duck processed with sick duck and dead duck is dark red or purple, and the color, fragrance and taste are very poor, and it is harmful to health, so we must pay attention to identification. The shelf life of plate duck is generally 4 to 6 months, and the meat of the marinated plate duck is delicate and can be stored for 6 months.