Why do saltwater ducks have to choose old ducks with thick skin and fat meat?

ProductionSaltwater duckIt is not the thick-skinned duck that it chooses, but rather the petite ones that look smallerShelduck。Because this kind of duck has a more compact meat, it tastes more chewy, and it can satisfy people's taste well, and the fat duck tastes very greasy, which can not reflect the characteristics of saltwater duck, so people have a good pickiness about ducks in the choice. That is, you must use a duck with a relatively thin appearance.

The Chinese food culture is broad and profound, each place has its own unique cuisine, the most may be Sichuan, but the whole China is not only Sichuan has a unique food, in Nanjing, Jiangsu also has his own unique food, is the local saltwater duck, because the history of saltwater duck in Nanjing is very long, probably has been inherited for more than 2000 years, which makes Nanjing people their daily life inseparable from saltwater duck. Therefore, Nanjing people are very experienced in the production method and eating method of salted duck, let's take a look at how they make salted duck. <>

To make saltwater ducks, we generally choose a thinner duck first, this kind of duck its skin is relatively thin, the fat is not particularly much, after the duck is selected, we need to dissect it, the intestines in his body.

and the internal organs were taken out, and finally the blood in his body was drained.

Once the duck is rinsed, we can use it to make it. Before making, you should also prepare peppercorns, chili peppers, star anise, and stone salt.

As well as a small amount of ginger and green onion garlic, because it can remove the comfort from the duck, and at the same time can also exude a strong seasoning flavor, after making, first stir-fry ginger, pepper, chili, star anise in hot oil to let it exude the fragrance before adding these marinated ducks. <>

Pickling salted duck is a technical job, first we have to put it in some brine with a vintage to soak for about an hour, and finally put it in a more ventilated and cool place to hang, so that all parts of its body can get a good absorptionWhen it dries, you can put it in clean water and boil. After about 40 minutes of cooking, the duck is cut into small pieces, and finally we can taste this delicious brine duck.

It may be because everyone's taste is different, and the choice is also different, the more traditional salted duck, the duck selected are more petite hemp chicken, so the duck with thick skin and meat is not taken into account, but like many delicacies can be made at home now, each of us has different tastes, radish and greens have their own love, so in the choice, we can choose according to our own taste, after all, food is not a definition of what you like is the most important. <>

Whether you choose a petite and delicate duck or a duck with thick skin and meat, it has its unique taste, and the choice of materials is different, and the taste produced is also different. Saltwater duck is a famous specialty of Nanjing City, Jiangsu Province, its other name is called osmanthus duck, this dish has the characteristics of fragrant, crispy and tender at the same time, and under normal circumstances, the saltwater duck made before and after the Mid-Autumn Festival tastes the best, so its name is also called osmanthus duck. <>

To a large extent, salted duck can pay more attention to its own original taste, do not need too much seasoning to pickle, can retain the freshness to the greatest extent, if you often eat salted duck it can not only supplement nutrition, but also help us reduce swelling and anti-aging, and patients with cardiovascular disease are also very suitable for eating. <>

Although this dish is a famous dish in Jiangsu, but now the Internet culture is becoming more and more vigorous, can realize the function of transmitting information in a short period of time, what food we want to eat, we can make it at home, so it is still very convenient, we can follow the production through the ** on the Internet, and in terms of material selection, it is not necessary to choose 100% of its ingredients, you can add some of your own personal ideas in it, after all, it is in line with your own taste, Then this dish is the best. As long as it is similar to it in the big aspect, you can choose according to your preferences in terms of taste, so saltwater duck does not have to choose an old duck with thick skin and fat meat, but if you like this taste, then choose according to your own ideas.

The salted duck is not greasy, salty, fresh and mellow, it is a clear food, so it is not necessary to eat it on fire, on the contrary, it not only tastes excellent, but also has high nutritional value, and has the effect of stomach and stomach, health and dryness, and whitening.

The authentic method is exquisite: white skin (tough), red flesh (tender), bone brine (fragrant). Then the correct way to do it is this:

1. Choose a light duck, about 4 catties, and the meat is full and tender. Remove the internal organs and soak them in clean water for half an hour with the aim of removing the blood. After that, rinse and drain for later use.

2. Rub the duck with 100 grams of pepper and salt inside and out, and the technique is also exquisite, rub more where the meat is thick, and less where the meat is thin, so as to evenly absorb the flavor. Marinate for 2 hours, then soak in marinade for another hour, then remove.

3. Hang the duck and air dry for 2 hours. After that, repeat again, put the duck in marinade and marinade for two hours, pick it up and hang it on the drying rack, and put it in the fresh-keeping warehouse to air dry until the next day.

4.The purpose of soaking and air-drying is to defatt the duck and force out the fat in the duck's body, so that it is not greasy and salty enough to eat. That's the way it is done, and if one less procedure is missing, the taste will vary greatly. The so-called slow work is also the unique feature of this dish.

5. Prepare a large pot, pour 10 catties of water, pour in 50 grams of Huadiao wine, 5 grams of Sichuan pepper, three star anise, 2 bay leaves, 6 grams of angelica, and 60 grams of ginger and green onion slices. Turn the heat to a boil and put in the duck, the water temperature will drop, so you need to boil again. After that, simmer on low heat, do not let the water boil, and cook for 20 minutes.

Bring the water to a boil again, then turn to a simmering heat for 20 minutes and drain. Brush with a layer of goose oil to make it attractive in color, tough and fragrant in skin, let it cool naturally, and then chop and arrange on a plate.

Sichuan pepper salt production: 50 grams of coarse salt and fine salt, fry over low heat until hot, add 4 grams of Sichuan pepper, 3 grams of star anise, 1 gram of bay leaves, continue to fry over low heat until fragrant, and let it cool. For example, it specializes in salted ducks, selling hundreds of them a day, and the pepper and salt are all made at one time, and it takes an hour to fry the salt alone.

Preparation of marinade: 3 kg of water, bring to a boil over high heat, add a bag of 500 grams of coarse salt, and cook until the salt melts. Put in the spice bag (5 grams of Sichuan pepper, 8 grams of star anise, 2 grams of bay leaves, 5 grams of cinnamon, one grass fruit, angelica, lemongrass, cloves, Sannai, licorice), 15 grams of ginger and shallots, simmer for 20 minutes, turn off the heat and remove the ginger and shallots, pour them into a large bucket and cool them naturally.

It becomes a marinade, which can be recycled, and the longer the marinade, the more fragrant it is.

Generally, the salted duck is the most suitable to choose the domestic duck, and it can be stewed for half an hour normally, but the essence of the salted duck is to soak, and it needs to be soaked in the marinade for more than 2 hours after cooking, so that the taste of the duck meat will be better!

Ingredients: 300g of salted duck.

Excipients: appropriate amount of oil, appropriate amount of soybean paste, appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, appropriate amount of green onion.

Preparation of spicy salted duck:

1. Cut the salted duck into cubes.

2. Cut the green onion and chili pepper.

3. Sit in a pot, put oil, and stir-fry peppercorns.

4. Stir-fry the chili peppers and green onions.

5. Add soybean paste and stir-fry until fragrant.

6. Pour in the duck pieces.

7. Stir-fry evenly.

8. Serve on a plate. <>

Hello dear, 1First, fork the duck leg with a small hole, then put the pepper and star anise into the pot and stir until fragrant, then add salt, ginger slices, green onions, cooking oil, stir-fry evenly, add hot water, salt, duck legs, rice wine, and then cover and cook for 30 minutes; 2.Put the boiled duck leg in a container, add some marinade, cover with plastic wrap and put it in the refrigerator to cool it and cut it into pieces.

Other ingredients: 300g of salted duck. Excipients:

Appropriate amount of oil, soybean paste, Sichuan pepper, dried chili, and green onions. How to make spicy salted duck: 1. Cut the salted duck into pieces.

2. Cut the green onion and chili pepper. 3. Sit in a pot, put oil, and stir-fry peppercorns. 4. Stir-fry the chili peppers and green onions.

5. Add soybean paste and stir-fry until fragrant. 6. Pour in the duck pieces. 7. Stir-fry evenly.

8. Serve on a plate.

Salted duck tastes tender and tender, not greasy or woody, salty and fragrant. To make this dish, try to choose a fatter duck, the lean meat is as good as possible. Let's share the specific practices with you.

First of all, we have to prepare a slightly fatter duck, so that we can enjoy the tenderness and fat of the duck meat, if the duck bought is too small and too thin, then the cut duck meat will be particularly thin, and the taste will be particularly poor, in addition, this duck can not be used too old, because the old duck meat will be particularly chai, and the meat quality is not good. We cut off the duck's internal organs, and then wash the duck with water several times, then we prepare the water, soak the pepper and the big material in water, put some bay leaves and cinnamon, and then squeeze some ginger juice and onion juice, the juice is soaked for a few hours, and wait until the water has the fragrance of pepper and other spices, you can use a colander to fish out the spices, and then we have to add six to eight spoons of salt to the water, and then put in some cooking wine and a spoonful of white wine, we pour the water into the washed duck meat, wear gloves on the hands, and keep massaging the duck meat, To promote the feed water into the meat, we marinate the duck meat for more than three hours, so that the feed water is fully integrated into the duck meat, we prepare a steamer, put the marinated duck in the pot, and the remaining feed water is also sprinkled on the duck, steam it over medium heat for half an hour, and the salted duck is ready.

The salted duck can be steamed or boiled, and the steamed duck meat tastes very delicate, while the boiled salted duck adds more flavor, but the duck meat will be more firm and the juice is particularly rich, and you can choose your own production method. In addition, when preparing the water, you need to prepare the spices, the steamed salted duck skin is thin and the meat is tender, exuding a refreshing taste of the salted water, and the duck that is not roasted or baked will have more abundant juice and a better taste to eat. The steamed salted duck is chopped into pieces with a knife, and the cut does not have to be too thin, about two centimeters, so that the duck meat is more delicate.

The salted duck tastes very refreshing, not greasy or greasy, and you can also taste the deliciousness of the duck meat. If you like to eat heavy food, you can also make a bowl of sauce, with some soy sauce and oyster sauce, sprinkle with a handful of chopped green onions and millet spicy, stir well, and pour it on the duck meat for a great taste.

Handle the duck cleanly, put salt in the pot, stir-fry the peppercorns and set aside, then marinate the duck with salt, hang it in a ventilated and cool place to dry, then put the ginger and shallots in the duck, and then put the duck in the pot and boil, about 20 minutes, then pick up the duck and pour it into the hot soup, and cook for another 20 minutes; It is best to choose the lake duck produced in the Gaoyou area, the meat quality of this duck is characterized by white skin and tender meat, and the fat and thin are suitable;

To prepare the duck, and then fry it with Sichuan pepper star anise, insist on 2 or 3 hours, boil the water, put the duck inside, put the star anise, green onion, ginger, boil for two hours, add a small amount of cold water when it is almost cooked, and then simmer for 15 minutes, and it is ready. When choosing a duck, you should first choose the Beijing stuffed duck, which has white skin and meat, fat but not greasy.

The duck meat is marinated with salt, then baked in the oven and then skinned. Of course, there are requirements, to choose some more tender ducks, smaller ducks, duck breeding cycle should be shorter, duck preservation time should be shorter.

Of course, the salted duck is not boiled in salted water, the authentic salted duck practice is to first find a fresh duck, clean the duck, wash off the excess blood, and then put it in the water to soak for 20 minutes, and then the blood is good ingredients, so it is particularly delicious.

Personally, I don't feel that the salted duck needs to put the peppercorns and salt in the pot and fry it until it is slightly yellow, add water and star anise, green onions, ginger and garlic cooking wine, put the duck in it and cook it and dry it.

No, prepare the duck, prepare all kinds of ingredients, marinate the duck with salt and other seasonings, and then put the duck in a pot to boil.

The salted duck is boiled in salted water, and some peppercorns, cooking wine, star anise, bay leaves and so on are put in it.

It's too much trouble, but I like to eat it.

1. The saltwater duck is the first duck raw material from the lake duck produced in the Gaoyou area.

2. The meat quality characteristics of lake duck are white skin, tender meat, fat and thin, suitable for salted duck.

3. Saltwater duck is a famous specialty of Nanjing, which belongs to Jinling cuisine, is one of the representatives of Jinling cuisine, and is also called osmanthus duck, which is a product of China's geographical indication. Because Nanjing has"Jinling"Another name, so it is also called"Jinling saltwater duck"It has a long history of more than 2,500 years.

4. Saltwater duck can be buried stupidly to reflect the original taste of ducks, the practice of returning to the pure, returning to the true of ants, filtering greasy, repelling fishy, liquid plum left delicious, staying fat and tender, often eating saltwater duck can also anti-inflammatory, swelling and anti-aging, especially suitable for patients with cardiovascular disease.