How to eat salted duck well, how to make salted duck is simple and delicious

1. First of all, clean the salted duck pieces, take the salted duck out of the freezer, put it in cold water to thaw, then wash it, and soak it for 30 minutes at the same time to reduce the salty taste. Then wash the dried red pepper and cut it into small circles, the knife work is not very good, and it is roughly as follows, take a spoonful of Sichuan pepper and 2 star anise, and put it together with the cut dried chili.

2. Heat the pot on high heat, pour in an appropriate amount of cooking oil, turn to medium heat, pour in the mixed peppercorns, red peppers and star anise, and stir-fry in the pot to make it fragrant.

3. At this time, take out the soaked salted duck pieces from the water, rinse them with water again, and then put them into the oil pot with various seasonings, and add three spoons of rice wine at the same time, stir-fry evenly.

4. Add another 5-6 bowls of water to cover the salted duck pieces, add 2 tablespoons of Lao Gan Ma and 1 tablespoon of chili sauce, use a spatula to mix them with the salted duck pieces, and cover the pot.

5. Turn on high heat and cook for about 5-7 minutes, remove the lid, use a spatula to stir-fry three or two times, turn to low heat, and continue to cover and cook for 3-5 minutes.

The production method of roasting salted duck is very simple, you first prepare the materials, first use boiling water to blanch the salted duck meat, then wash it, and then prepare some ginger, cut it into ginger slices, at this time you can first heat the pot, do not put oil, fry the salted duck, the duck itself will be oily, at this time put a little peanut oil, there will be a fragrance, do not put seasoning and do not put salt, take out the duck meat, put the ginger in it and fry the fragrance, and then put a little salt, put the duck meat with water, cover the pot and simmer for a while, After the juice is reduced, stir-fry and stir-fry.

First of all, you should set the standard of "delicious" according to your own taste.

Steaming is simple and easy to make.

Wash the salted duck in warm water and soak for half an hour. Diced. Sprinkle some ginger slices on top. Steamed directly.

If the duck salt is heavier, you can soak it for a while.

Porridge: Wash the duck and chop it into cubes. Wash and soak the japonica rice for 10 minutes (japonica rice: refers to rice that is generally not very good), and remove it.

Put the duck rice into the pot (1 meter-12 water ratio, the porridge is delicious), add cold water. Bring to a boil over low heat until cooked through. Add the finely shredded ginger and salt. Mixed... Remove from the heat and blanch the ginger shreds. Place in a bowl and sprinkle with chopped green onions.

Braised water: Wash the duck in warm water, chop it into small pieces, and soak it for half an hour, if it is too salty, the time will be extended. Spare.

2-3 dried chili peppers, 5 Sichuan peppercorns. Ginger and garlic to taste.

Put oil in the pan, fry the duck slightly, add ginger, dried chili peppers, Sichuan peppercorns, and fry for one minute. Add a small amount of soy sauce, a few drops of vinegar, and a few drops of white wine. Saute for two minutes. Until the duck skin is cooked.

Add cold water and submerge until duck meat is limited. Bring the heat to a boil, turn down the heat and slowly collect until the water is dry.

There are many other ways to eat, and among the above, it is easy to do. The above are all self-created, never plagiarized, and imitated at most.

Sun-dried salted duck we also call the duck, we have a duck stewed lotus, the taste to ensure that you eat and want to eat, it is also very simple to do, half a duck, chop 2 cm pieces, soak in water for an hour, soak in water is to clean the duck and soak away the excess salt, the lotus root is washed, cut the hob, put a small amount of salt in the basin and marinate for an hour after washing with water, so that the lotus root tastes better, prepare a pressure cooker, put the soaked duck and lotus root together into the pressure cooker and add water to the duck and lotus, do not add salt, Directly on the heat and press the steam, turn to low heat and press for 20 minutes, it's OK, the pressure becomes smaller, open the lid, put it in a bowl and eat, don't let any seasonings, the taste ensures that you still want to eat, don't believe it, you can try it.

Wash the salted duck and cut it into pieces, blanch it and then boil it in water to remove the salty taste. Stir-fry in oil in the next pan, it is very fragrant.

The easiest way to eat salted duck is steaming, so let's talk about the method of steaming salted duck.

Ingredients: 1 sun-dried salted duck.

Seasoning: cooking wine, oyster sauce, light soy sauce, black pepper, chopped green onion, ginger slices, garlic cloves.

Preparation: Cut the salted duck into small pieces and soak it in rice water for 1 hour.

Steps: 1. Boil the soaked salted duck pieces in a pot under cold water, then take out the salted duck pieces and rinse them with cold water to control the water.

2. Put the duck pieces with controlled water into the mixing bowl, add chopped green onions and ginger slices, and then pat the garlic cloves flat on top with a knife.

3. Continue to add cooking wine, light soy sauce, oyster sauce and black pepper, mix well and put it into a steaming tray or steaming bowl.

4. Put the salted duck pieces into the steamer and bring to a boil over high heat, and then continue to steam on high heat for about 20 minutes.

The salted duck pieces after the pot are so fragrant, the moment the pot is opened, it is already fragrant, and my daughter holds a piece in one hand and gnaws desperately, as if she has not eaten meat for many years.

How do you make salted duck delicious? Generally speaking, salted duck meat is steamed to eat, that is, like our taste is a little heavier, that is, soak it in water for a day, change the flower knife after soaking, and then smear some chili peppers and other things, and then take the pot to steam, after steaming, eat it directly, the taste is also very good, it is also very delicious, and some use salted duck meat, directly soak him for a shot, soak for two or three hours to change the water, and then slaughter it into small pieces, and then also use chili peppers to fry and eat, which is also very delicious, This mainly depends on personal taste, anyway, salted duck and salted chicken, like this I still like to eat, it tastes good, and it is chewy, even if it is eaten as a snack, it is a good choice.

Salted duck production steps: (brine duck wings as an example).

1. Material preparation: 500 grams of duck wings, 3 star anise, a little cinnamon, 3 bay leaves, 1 tangerine peel, 2 grass fruits, 2 spoons of dark sauce, 2 spoons of cooking wine, 3 spoons of sugar, several slices of ginger, a bottle of brine juice, 2 bowls of water, 3 dried chili peppers, and 10 Sichuan peppercorns.

2. Prepare the materials.

3. Wash the duck wings and drain the water.

4. Boil a pot of water, put a few slices of ginger, salt and cooking wine, and boil water.

5. After the water boils, put the duck wings, wait for the water to foam, and cook for a few minutes to scoop it up.

6. Prepare a casserole, pour spices into it, and put a few slices of ginger.

7. Any brine juice can be poured into it, do not save it, and pour it into a large bottle.

8. Add sugar, dark soy sauce and water and bring the sauce to a boil.

9. Pour the blanched duck wings into it and bring to a boil over high heat.

10. Boil over high heat and simmer over medium-low heat for about 40 minutes, rub the duck wings with chopsticks, you can rub it in, the sauce does not need to be boiled to collect the juice, you can make brine next time, you can boil a few eggs and put it in the marinade, boil once a day and simmer for a while, and the braised eggs are very delicious.

11. The color and flavor are complete.

Notes:2After boiling the brine juice for half an hour, you can try what the sauce lacks in flavor, salty with sugar, sweet with salt. But all need to be added as appropriate.

3. Or if you eat this meal and feel that something is missing, you can add it next time you stew.

4. The brine can do anything, except for vegetables, the early operation must be blanched before the marinade can be put in, which is to be clean and there will be no floating objects.

Ingredients: 1 salted duck, 6 slices of ginger, 2 spoons of dark soy sauce, 2 spoons of light soy sauce, 6 cloves of garlic, appropriate amount of cooking wine, appropriate amount of sugar.

Specific steps: 1. Heat the oil, add minced garlic and ginger and bean paste and stir-fry until fragrant.

2. Pour the salted duck drained from the water (boil the salted duck pieces in hot water for five minutes) into the pot and stir-fry until fragrant.

3. Add cooking wine, dark soy sauce, light soy sauce, sugar, and stir-fry until color and flavor.

4. Pour boiling water over the salted duck meat.

5. Cook on high heat for 38 minutes and drain the soup.

6. Finished product drawing.

3.Dried duck legs.

7.The finished product is salty and delicious.

3.The boiled duck meat should be soaked for about 30 minutes before it comes out of the pot to cool, hello! Do you have other questions, if not, the problems you said have been solved, if you are satisfied with my answer, can you give me a like, you can also follow me, you can consult me if you have any questions in the future

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This season only lettuce and duck roast, duck to soak in water first, not too salty, after soaking into a piece of duck, with soybean oil to burn white, half soup and half vegetable! If you don't understand, feel free to contact me.

Soak in water for half a day, chop into pieces and braise them, put oil onions, ginger and chili peppers in the pot and stir-fry the duck, add water, cooking wine, Weidamei soy sauce, a little sugar, don't put the salt first, and then put it lightly, or directly put it in the water and add green onion and ginger cooking wine, cook it and wait until it is cold, chop and tear it to eat, adopt it.

How to make the air-dried salted duck delicious, the air-dried salted duck may have a variety of ways to eat, the simplest way to eat, is to spray the liquor on the dried duck and simmer it in a fresh-keeping bag for a while (the purpose of spraying wine is to increase the fragrance and make the meat loose) and then steam for half an hour, and then change the knife to be edible, you can also change the knife and then steam, in addition, there are several kinds of ingredients to eat, such as for stewed pig's feet, make hot pot to eat are very good, make full use of the unique salted flavor of salted duck, and at the same time will not be so salty, eat more healthy.

1 duck.

Ginger 7-8 slices.

4 cloves of garlic. 1 green onion.

Ingredients are prepared in units of one catty.

3 tablespoons of soy sauce.

1 tablespoon of wine. Sugar spoon.

Tangerine peel 1/2 slice (whole duck).

Star anise: 2 pieces (whole duck).

2 tablespoons of tempeh (whole duck).

3 pieces of bean curd (whole duck).

5 tablespoons of water (by catty).

If the weight of the duck is 6 catties, all the ingredients are 6 (except for the remarks that the whole duck does not need to be multiplied) salted duck practice.

Put an appropriate amount of peanut oil into the pot to heat the oil, and then put the duck in the pot and turn it back and forth to fry the duck fat, the surface of the duck is golden, and the plate is to be stuffed.

Add an appropriate amount of peanut oil and ginger slices to stir-fry, then put all the ingredients in the pot, then put the duck in it, boil over high heat and simmer for 45 minutes (turn the duck halfway).

Reduce the juice on high heat until you like the viscosity.

Here's how:Ingredients: 1 2 ducks, 1 piece of pickled ginger, 6 pieces of Laotan sour radish, 1 radish, 10 ml of cooking wine, 4-6 slices of ginger, a pinch of dried peppercorns.

1. Prepare the main ingredients.

2. Add enough water to the pot, add the washed duck pieces, ginger slices, dried peppercorns and cooking wine.

3. Continue to blanch for 2-3 minutes after the open lid is boiled.

4. Remove the float on the surface and wash it with warm water.

5. Put it in a saucepan, add enough water, open the lid and bring to a boil over high heat, and skim off with a spoon if there is a floating plume.

6. Cut the sour radish and pickled ginger into thick slices and add them.

7. Cover and simmer over low heat for about 2-3 hours.

8. Peel the radish and cut it into strips.

9. Add to the saucepan and continue to cook for about 30 minutes until the radish is fully cooked.

10. Serve at the end.

1. Homemade salted duck.

Ingredients: 1 duck, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of anise, appropriate amount of rice wine.

Method: 1. Wash the duck and rinse for ten minutes to remove the blood.

2. Salt, Sichuan pepper, five-spice powder, fry over low heat until the salt is slightly yellow. And there is a fragrance.

3. Sprinkle evenly with pepper and salt on the duck and parts, and massage for a while.

4. Put it in a fresh-keeping bag. Refrigerate for more than three hours.

5. Knot the green onion, crush the ginger, anise, and bay leaves into the pot and boil. Put a tablespoon of white vinegar and a tablespoon of salt.

6. Bring to a boil over high heat and simmer for 20 minutes.

7. The duck is marinated and soaked in cold brine for two hours. Remove and hang to dry. About an hour or so.

8. Put ginger pieces in the brine and scatter them, half a bowl of rice wine, put the duck in it, bring to a boil over high heat, and skim off the foam. Turn off the minimum heat and do not boil. Simmer for 30 minutes.

9. Take out the marinated duck and let it cool and cut into pieces.

Second, Jinling saltwater duck.

Ingredients: 1 whole duck, 2 green onions, 1 piece of ginger, 3-4 star anise, 2 grass fruits, two handfuls of Sichuan peppercorns, about 150 grams of salt.

Method: 1. Wash and wipe the duck with dry water, before and after, inside and out, put more salt, so that it will taste;

2. Put the peppercorns, green onions, ginger, star anise, and grass fruits into the duck's belly, and the preparations are done;

3. The duck was put in the refrigerator for 48 hours, but I waited for 4 days this time. You can turn it over halfway.

4. When the time is up, take out all the ingredients in the duck's belly and put them in the pot, add cold water, and cook them with the duck;

5. Boil until the water is boiling, turn off the heat, simmer for two hours, and keep the water for boiling the duck, which is the legendary brine.

6. Take out the duck, let it cool, cut it into pieces, drizzle it with brine, and eat.

3. Nanjing saltwater duck.

Ingredients: Appropriate amount of duck leg (or whole duck), appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of fennel, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of ginger, appropriate amount of wine, appropriate amount of bay leaves.

Method: 1. Stir-fry peppercorns with salt until fragrant and discolored.

2. Rub the fried salt and peppercorns on the duck legs or whole naked duck while hot, and put them in the refrigerator to marinate for 1 3 days.

3. Put water in the pot, add fennel, star anise, pepper, cinnamon, ginger, green onions, wine, salt, and bring to a boil.

4. Wash the marinated duck legs or whole duck slightly, put them in a pot and cook for 25 minutes, turn off the heat and simmer until cool.

5. Remove from the pot, cut into pieces, arrange on a plate, and garnish with coriander.

Fourth, salted duck legs.

Ingredients: 2 duck legs, 1 2 green onions, 6 slices of ginger, appropriate amount of shredded ginger, 1 large bowl of water, 2 teaspoons of chicken essence, 2 tablespoons of sesame oil, 200 grams of cooking wine, 2 teaspoons of white pepper, 4 teaspoons of salt.

Method: 1. Wash the duck legs, boil them over medium heat with green onions, ginger slices, 2 teaspoons of salt, chicken essence, cooking wine and water, turn to low heat and cook for 10 minutes, then turn off the heat and simmer for another 20 minutes.

2. Mix 2 teaspoons of salt, 2 teaspoons of white pepper, 2 tablespoons of sesame oil, and 1 tablespoon of cooking wine.

3. Take out the duck leg and spread the sauce from method 2 evenly.

4. Put it on the grill net to air dry (or hang it in a cool and ventilated place).

5. Cut the dried duck legs into small pieces and put them on a plate, and serve with shredded ginger.