How to make air dried duck delicious, how to make air dried duck delicious?

Wash the duck and set aside, pour a quarter of the prepared thirteen spices and salt into a bowl and stir well, then rub the stirred ingredients evenly onto the duck, pay attention to the inside of the duck should also be smeared with ingredients, do not have any ingredients left, and use them all up. After making it, put it in a basin and cover it and let it marinate overnight to allow the salt to penetrate into the inside.

After marinating overnight, you can start to cook the duck, find a larger pot, put the whole bottle of light soy sauce, white wine, water, and chili pepper into the pot, the duck can also be put into the pot at the same time, boil on high heat until boiling, then turn off the heat to the minimum and cook to the duck cooked pot to cook the duck sauce, the best is to drown the duck. Don't remember to watch the fire and don't boil it, the red blood water is not cooked, and the oil and water are cooked.

After cooking, put it up to find something that can hang a duck, you can hang it at the neck with a wire, put it in a ventilated place to hang, and when the wind is strong, you can generally hang it for 1 day and 1 night to drain the water, and if the wind is not strong, you can eat it for 2 days.

The first method is duck stewed with radish.

Prepare the ingredients: an air-dried duck, garlic, ginger, peppercorns, radish, light soy sauce, salt, oil.

1. Chop the air-dried duck into small pieces with a knife, soak it in water for an hour in advance, and then scoop it up and drain it.

2Cut the white radish quickly, and cut the ginger and garlic separately for later use.

3. Heat the oil pot, put the garlic and ginger into the pot to burst out of the fragrance, pour the duck meat into it and fry it on high heat, fry it for a while to fry the oil in the duck meat, because the duck itself has a lot of fat, pour in a little light soy sauce, and then add pepper and an appropriate amount of water to start simmering.

4After about forty minutes, taste the saltiness, because the pickled duck itself has salt, and then add an appropriate amount of salt, and then add the cut radish and stew it together, and wait until the radish is soft and ready to eat. The air-dried duck cooked in this way has a lot of original flavor and goes well with radish!

The second method is to marinate and air-dry duck.

First of all, prepare some ingredients, ginger, garlic, light soy sauce, white vinegar, garlic sprouts, sesame oil, rapeseed oil.

1 Wash the whole air-dried duck with hot water, then add a lot of water to the pot, and put the air-dried duck in it to cook, it takes about an hour.

2Finely chop the ginger and garlic and cut the garlic sprouts into sections.

3Add a little oil to the pot, pour the ginger and garlic foam into it to burst the fragrance, throw in the garlic sprouts and fry for a while, then serve, pour in an appropriate amount of white vinegar, light soy sauce and sesame oil together to make a sauce.

4. After the air-dried duck is cooked, it can be cut into a large piece with a knife while it is hot, and then it is very fragrant to eat with duck meat dipping sauce, we have this dish in the New Year at home, this method is very simple, and the duck meat is full of cured meat.

The home-cooked recipe for air-dried duck is as follows:

1. Ingredients: 1 air-dried duck, white radish, garlic, ginger, dried chili, coriander, cooking wine, light soy sauce, sugar, oil.

2. Cooking steps:

1. After washing the air-dried duck with hot water, chop it into small pieces, put it in warm water, add a spoonful of cooking wine, soak it for an hour, and drain it.

2. Add 1 tablespoon of vegetable oil to a hot pan, add ginger slices and garlic and stir-fry until fragrant, then add air-dried duck pieces and stir-fry over high heat, fry dry water and stir-fry out the fat in the duck meat, and serve.

3. Cook a small half bowl of cooking wine along the edge of the pot, add 1 tablespoon of light soy sauce and 1 teaspoon of sugar, and stir-fry constantly until the color of the duck pieces becomes ruddy.

4. Add boiling water and soak the duck pieces, skim off the foam with a spoon, add 3 dried chili peppers, boil in the pot, cover the pot, and simmer for 40 minutes.

5. Wash the white radish and cut it into small pieces, put it in a pot, boil it again, and continue to simmer it over low heat for 20 minutes, the radish is soft and rotten.

6. Move it into the iron pot, put in fresh red pepper and coriander, and cook it on an electric ceramic stove or induction cooker over low heat.

The reason for the name is that the duck meat is tender and dense, and it looks like a board. Hence the name air-dried plate duck. Anhui's air-dried duck retains the original taste of the ingredients themselves to the greatest extent, using a pure handmade method, after removing the duck's feathers and internal organs, using the method of salting, no sauce color and no additives, let it be naturally dried outdoors.

Every step is done using the oldest method.

1. Wash and cut the air-dried duck into pieces, boil half a pot of boiling water, pour the duck into the pot, and control the water drying;

2. Heat the pot to get old, add an appropriate amount of oil, and add a little sugar to make it fresh;

3. Then add ginger, cinnamon, bay leaves and stir-fry until fragrant, then add duck and stir-fry;

4. Add an appropriate amount of water to cover the duck, boil over the fire, and add Shaozhen Jane to shout Xu wolfberry after the water boils for 10 minutes;

5. After the soup changes color, add white radish, cook and sprinkle some coriander to get out of the pot.

6. Duck has the effect of nourishing qi and replenishing deficiency and nourishing yin, duck meat contains protein, easy to absorb, rich in vitamin E and B vitamins, its fat content is low, and duck meat is also rich in niacin.

Materials

Duck. Half (about 800 grams).

Ginger. Highly liquor.

Allspice. Salt.

White sugar finches. 25 grams.

Maltose. 20 grams.

Brine. The practice of air-drying ducks

1.After washing the duck, drip dry water slightly, and then wipe the inside and outside of the duck with five-spice powder, salt and white wine, put the duck into a basin, refrigerate and marinate for 12 hours.

2.Put a little oil in the pot, heat the oil, add sugar, and slowly fry over medium heat until the sugar turns red, and the big oil bubble becomes a small oil bubble, and when the small oil bubble is almost gone, the sugar color is fried.

3.Kano liter into 1 small bowl of water.

4.Add about 4 small bowls of brine and add the marinated duck.

5.Boil on low heat for nearly 1 hour, and pay attention to turning the duck several times in the middle. After boiling, control the water slightly.

6.Put oil in the pan, heat it, grab the duck's leg with one hand, scoop the hot oil with the other hand and pour the duck on the duck until the duck skin is crispy and brownish-red.

7.Drizzle the duck with hot oil.

8.Add 20 grams of maltose to about 5 grams of water and dilute it slightly.

9.The last step is crucial, and one that is not missing in old age: just brush the duck skin with a layer of diluted maltose.