How long does it take to cook a cured duck leg after cutting it in half?

30 minutes is enough!

Ingredients: Duck.

Ingredients: salt, five-spice powder, two pot heads (high liquor).

Step: 1, You can use anything you have to make lap-mei, such as duck, or chicken thighs, or even fish. Rinse the duck you bought, and if it's a whole duck to eviscerate, it's best to dry the abdominal cavity with a napkin.

Remember to use a toothpick to prick some small holes on the surface of the duck, it will be very flavorful.

2. The raw materials for making lap-mei are super simple: salt, high liquor, and five-spice powder. Of course, you can also make your own five-spice powder, use your favorite star anise, cinnamon, cloves, etc., and grind it into a powder, or you can also mix it with thirteen spices to mix the filling, which is also good.

3. First apply a layer of salt to the duck inside and out, then apply five-spice powder, and finally spray the white wine on the inside and outside of the duck, of course, you can also use your hands to smear, but you should pay attention to pour the wine on your hands little by little, and then apply it to the duck, do not get rid of the salt and pepper.

4. Put the duck coated with seasoning into a plastic bag and store it in the refrigerator for 2 days.

After 5,2 days, remove the duck, hang it in a ventilated place, hang it for about 2 weeks or so, in short, let the duck air dry completely. During this time, it can be found that the ducks will be bleeding oil. This step is very important, the hanging position must be cool and ventilated, so that the ducks will not spoil.

The duck will run oil, so it is best to put a piece of grease separator paper on the ground and spread a cloth so that the ground will not be dirty; Second, if it is hung on the window, the screen must be dipped in a toothbrush and washed by the washing spirit.

6. The air-dried duck can be put into the refrigerator or hung in a ventilated place for preservation, rinse it when eating, wash off the floating soil on the surface, and then steam it directly in the pot.

Preserved duck can be cooked in 15-20 minutes. Before cooking, the duck must be washed with warm water to wash away the floating dust, mold and other harmful microorganisms on the surface. Or slice the bacon and soak it in light salted water for a while, which can dilute some of the salt of the bacon.

When eating preserved duck, you can boil the preserved duck first and then steam it, so that the water can slowly penetrate into the tissues of the meat. On the one hand, this can make the shriveled duck moisturized, and on the other hand, it can also remove excess salt from the duck.

If you cut it in half, it should take a while for it to be cooked, and when it's done, you can steam it again, and this can be solved.

Simmer for an hour or so.

The duck legs bought in the supermarket are generally soaked overnight, so that the taste is better.

Ingredients: 2 duck legs; a number of potatoes; a small amount of oil; 5 slices of ginger; 1 star anise; Wine.

1 scoop; 1 tablespoon of soy sauce; Cinnamon.

2 small pieces; 2 bay leaves; Appropriate amount of red dried chili peppers, look at yourself; 3 garlic cloves; 1 pinch of Sichuan peppercorns; Bean paste.

1 teaspoon. Preparation of preserved duck leg stewed with potatoes.

1. Cut the duck leg into small pieces, soak overnight, drain and set aside.

2. Peel the potatoes, cut them into hob pieces, and wash off the surface starch.

3. Prepare the spices.

4. Stir-fry the duck leg oil, because there is too much oil, I put some of it out, add the spices and cooking wine, soy sauce, and bean paste prepared in step 3, and stir-fry until fragrant.

5. After the duck legs are fried, put the potatoes and stir-fry again.

6. Add boiling water to stew, about how long to stew, you can taste the potatoes, the potatoes are cooked, the duck legs must be cooked, because it is a waxed product, it is easy to cook. Don't use a pressure cooker.

Otherwise, the duck legs are too bad to eat.

7. If you feel that the salt is light, add some more before cooking.

Preserved duck can be cooked in 15-20 minutes.

How to make the duck delicious.

Double Pepper Beer Duck Legs:

Ingredients: preserved duck legs, onions, green and red peppers, ginger and garlic, Sichuan peppercorns, cooking wine, beer, chopped peppers.

Method: Wash the duck legs and cut them into cubes, cut the green and red peppers and onions into cubes for later use. Stir-fry ginger, garlic and peppercorns in hot oil.

Add the duck leg and stir-fry the oil. Pour in cooking wine and stir-fry until fragrant. Add the beer and cover the duck leg.

After boiling, add the chopped pepper and cook for 20 minutes. When the water is almost dry, add the onion. After stir-frying for a while, add the green and red pepper cubes to remove from the pan.

China Eat Network reminds: The duck leg is pickled, and the chopped pepper also contains salt, so there is no need to put salt in the whole dish. You can control the softness and hardness of the duck legs, and if you want to eat softer, you can extend the cooking time.

Old cucumber stewed duck:

Raw materials: cured duck; old cucumber; Pepper; Scallions; Ginger;

Method: Wash the duck and chop it into pieces; Old cucumber cut into cubes; After the pot is hot, put a little oil, add ginger and pepper and stir-fry, add duck and stir-fry; When the duck meat is oiled, put in the cucumber pieces, add hot water, simmer over low heat until the cucumber is cooked, and add an appropriate amount of chicken essence and green onion to taste.

In addition to the regular cleaning of the surface, the cured duck leg also needs to be soaked in salted water, which can remove excessive saltiness to a certain extent. It works better with warm water, two or three hours is sufficient. The duck legs need to be blanched, which is also done to further remove the excess salt.

Let's take a look at the recipe for a duck leg potato:

Add ginger and garlic in a hot pan with cold oil and stir-fry until fragrant.

After pouring in the duck leg pieces, we have to add a mysterious seasoning. Generally, when the plot is here, some cooking wine is cooked.

Finish. However, this time we chose rice wine, which has a unique sweetness and is very fragrant.

Okay, you can add the potatoes, stir-fry evenly, and then let's season it. The old soy sauce debuts, mainly colored, and it doesn't need to be added too much, and it's easy to be salty. Pour in some water and simmer for a while.

Time flies by, open the lid of the pot, and drain the juice on high heat. If you like spicy friends, it's still too late to add chili peppers at this time, and if you don't like it, you can add some sugar to improve the freshness. Then the dish is done.

Stew the duck leg for about 10 minutes, and it takes 20-30 minutes to get cooked.

1. How to stew duck legs:

1. Wash the duck legs.

2. Put water in the pot and soak the duck legs first.

3. Fish out the duck legs of the trillion socks when the water is boiled.

4. Wash off the floating powder. Clan Tour.

5. Put oil in the pan, add the duck leg to the hot oil, fry the duck leg to change color, add star anise, 1 teaspoon of sugar and stir-fry, 2 teaspoons of soy sauce.

6. After coloring, add 1 large bowl of water, add green onions, ginger, garlic and chili peppers, and simmer on low heat for 20 minutes.

7. Add 1 teaspoon of salt and simmer over high heat for 10 minutes.

8. Serve. 2. Precautions.

Duck leg has high nutritional value, its fatty acid melting point is low, easy to digest, contains more B vitamins and vitamin E than other meats, and can be anti-aging. It is also rich in niacin, which has a protective effect on patients with heart diseases such as myocardial infarction. The duck leg is also delicious when stewed.