How to drown the duck delicious, how to marinate the duck

The best way to marinate duck.

The salt and other ingredients are dissolved into a brine brine, which soaks the meat in the brine and, to speed up the curing process, injects the marinade into the meat pieces. The concentration in the brine is determined by the type of product, the fertility of the meat, the temperature, the conditions under which the product is stored and the curing time. The advantages of this method are fast penetration, uniform pickling, and accurate dosage, but the water content is high and it is not easy to preserve.

How to make pickled duck delicious.

Braised duck. Ingredients: Half a duck.

Method: 1. Cut the duck into large pieces, blanch it in water, and clean it with cold water.

3. If the duck is 1 catty, add 1 tael of light soy sauce, 1 tael of cooking wine, 7 or 8 peppercorns, green onions, 1 slice of ginger, 1 star anise, and 1 male cloves.

4. After simmering in the pressure cooker for 15 minutes, open the lid and add a little sugar, and remove the juice.

Ingredients: duck, salt, peppercorns.

1. Put salt and pepper in the pot, fry over low heat, fry until the salt is slightly yellow, and the pepper exudes fragrance, and put it in the utensils.

2. The duck is ready, fresh.

3. The duck is first evenly smeared with a layer of fried salt peppercorns from the inside and belly, and each part is carefully smeared, all of which are wiped out, and do not leave it empty.

4. Then evenly apply a layer of salt pepper to the outer part of the duck and the whole body, and wipe it evenly.

5. Put all in a large point of utensils, you can marinate at room temperature in winter, and you need to keep it fresh in the refrigerator in summer, and the pickling time is about three days.

6. Put on the rope and hang it in a ventilated and dry place to dry, you can taste it in 30 days, put it away and put it in the house for preservation, of course, this time and the local temperature and climate also have a certain relationship, and you can control it flexibly.

Precautions: 1. Pickled meat is very easy to attract flies, so it must be placed in a place where flies cannot fly in.

2. Pickled food is very delicious, it is easy to eat too much if you are not careful, try to eat as little as possible, and stop at a shallow taste.

Duck pickling method steps:

Ratio: 150 grams of refined salt, 50 grams of sugar, 30 grams of chicken essence, 100 grams of rice wine, 20 grams of white vinegar, 50 grams of minced ginger.

Spices: 80 grams of Sichuan pepper, 40 grams of cinnamon, 40 grams of cumin, 16 grams of pepper, 15 grams of angelica, 12 grams of tangerine peel, 10 grams of nutmeg, 10 grams of kaempfera, 6 grams of cloves, 7 grams of licorice, ground into powder in proportion.

Mix the above raw materials evenly, according to the number of pickled ingredients from the inside to the outside, apply evenly, generally small ingredients, such as chicken wings and duck wings, etc., marinate for 4 hours, and the whole ingredients should take more than 8 hours.

There is another way to refer to, that is, the spices are not crushed, soaked in the whole material and then fried, boiled with other spices into spice water, used to marinate, this way the ginger is changed to ginger slices, and 15 dried chili peppers are added.

In the process of frying and baking, the marinade formula is very important, only through the early pickling, can we achieve the inner beauty and outer fragrance, and the aftertaste is long, so that we can have a complete enjoyment when eating.

Hello, I'm glad that your question is answered as follows: Whole duck pickling method 1, ingredients: 1 duck, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of oyster sauce, 1 spoon of sugar, 1 spoon of pepper, appropriate amount of ginger, appropriate amount of green onion. 2. Prepare a bowl, pour in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of pepper, stir well and set aside.

3. Prepare a basin, put the duck in the basin, pour in the prepared sauce, and spread the whole duck evenly. 4. Cover with plastic wrap and marinate for 3 hours. 5. Chop the ginger, spread half of the chopped ginger and green onion on the bottom of the pot, and put the marinated duck into the pot.

6. Sprinkle the remaining half of the chopped ginger on the surface of the duck, cover and simmer for 1 hour. 7. During the stewing process, the duck should be properly turned around. 8. In this way, the whole duck will be marinated.

Question: Do multiple ducks also use this method?

Many ducks are also marinated in this way.

Summary. Hello! Glad to answer for you, duck marinating method 1

First prepare a 4-pound duck, take a pot for pickling the duck, remove the duck feathers and remove the internal organs from the duck's stomach for pickling. 2.Wash the duck and dry it before marinating!

When washing, pay special attention to the residues such as depilation wax in the duck nose and clean it up! ）3.Marinated duck:

Add 25-30 grams of salt, 15 grams of minced ginger, 10 grams of minced green onions, 30 grams of secret cooking wine, and rub the duck's whole body inside and out, and massage for 10 minutes! The salt and other ingredients are dissolved into brine brine, the meat is soaked in brine and the excess sake lees and salt and ginger residue are poured into the duck's belly! And don't forget to pour some duck bills!

Marinate for 12 hours in winter and 6 hours in summer. 4.Wash the marinated duck, blanch it in boiling water, keep the water at about 90 degrees, and don't boil the oil!

Note: Do not cover the pot. Blanching Purpose: Odor removal!

5.After these three steps, the fishy smell and peculiar smell are completely eliminated, and the finished meat is delicious and fragrant. It penetrates quickly, marinates evenly, and the dosage is accurate.

How to marinate duck.

Hello! Glad to answer for you, duck marinating method 1First prepare a 4-pound duck, take a pot for pickling the duck, remove the duck feathers and remove the internal organs from the duck's stomach for pickling.

2.Wash the duck and dry it before marinating! When washing, pay special attention to the residues such as depilation wax in the duck nose and clean it up!

3.Marinated duck: Add 25-30 grams of salt, 15 grams of minced ginger, 10 grams of minced green onions, 30 grams of secret cooking wine, and rub the duck's whole body inside and out, and massage for 10 minutes!

The salt and other ingredients are dissolved into brine brine, the meat is soaked in brine and the excess sake lees and salt and ginger residue are poured into the duck's belly! And don't forget to pour some duck bills! Marinate for 12 hours in winter and 6 hours in summer.

4.Wash the marinated duck, blanch it in boiling water, keep the water at about 90 degrees, and don't boil the oil! Note: Do not cover the pot.

Blanching Purpose: Odor removal! 5.

After these three steps, the fishy smell and peculiar smell are completely eliminated, and the finished meat is delicious and fragrant. It penetrates quickly, marinates evenly, and the dosage is accurate.

There are no other spices added.

Spices: 7 grams of star anise, 7 grams of angelica, 3 grams of cardamom, 3 grams of cumin, 1 gram of bay leaf. Ingredients: 650 grams of salt, 150 grams of chives, 80 grams of ginger slices, 80 grams of cooking wine, 40 grams of Sichuan peppercorns.

A new fat duck, fat, red rice noodles, salt, soy sauce

Appropriate amount of braised duck wings rock sugar, cinnamon, eggplant, green onion, turmeric, rice wine, sugar, sesame oil, and water starch.

Production process] <>

Braised duck. First, slaughter the duck and put it in the pot, add water, fat, red rice noodles, salt, soy sauce, rock sugar, cinnamon, eggplant, green onion, ginger and a little boil on the fire, put the rice wine and cover and burn for about 1 hour, then turn the duck body over and move it to low heat for half an hour to take out and cut the strips after cooling; Pick out the fat in the pot, sieve the marinade in the pot and put it in another pot, add soy sauce and sugar, boil on the hot fire, add water and starch and stir, pour it into the bowl, put a little sesame oil and stir it after it is cooled, and pour the marinade on the duck.

Ingredients: 10 ducks, 500 grams of red yeast rice, 800 grams of rock sugar, 250 grams of Shao wine, 400 grams of refined salt, 50 grams of green onion and ginger, 50 grams of cinnamon and fennel, 500 grams of fermented bean curd.

Method: 1. Wash and blanch the duck first.

2. Put the liner in a large pot, first put in ginger, green onion knots, and spices, then put in the duck, drain the red yeast rice water into the pot, put Shao wine, soy sauce, refined salt, some rock sugar, and add water until submerged. First bring to a boil, then simmer for about 2 hours, then add rock sugar to thicken the pot. Slightly.

After cooling, change the knife to a basin and pour the marinade.

Ingredients: 1 local duck, 2 packs of Liao pork ribs concentrated marinade.

1. After slaughtering, remove the internal organs, wash and drain the water, and divide into several pieces.

2. Remove from the oil pan and fry the duck pieces until the belt is golden brown.

3. Tear open a packet of Liao Bianqi pork ribs to concentrate the marinade, dilute it with water, and bring to a boil. Another package for spare.

4. Add the duck and add water until the marinade completely submerges the duck.

5. Tear open another packet of Liao pork ribs to concentrate the marinade, and slowly add it until the marinade tastes appropriate.

6. Cook on high heat for 30 minutes, then continue to cook on low heat for 1 hour, stirring in the middle to taste.

1. Braised duck.

1).Cut the duck into large pieces, blanch them in water and wash them in cold water.

2).Stir-fry the sugar in a hot pan, pour in the duck pieces, stir-fry until the duck pieces have the flavor of caramelized potatoes and sugar, quickly add cold water, and cover the duck pieces.

3).Pour in 1 tael of light soy sauce, 1 tael of cooking wine, Sichuan peppercorns, green onions, 1 slice of ginger, 1 star anise, and 1 male cloves.

4).After simmering in the pressure cooker for 15 minutes, open the lid and add a little sugar, and remove the juice.

2. Steamed duck mountain.

Put the marinated duck into the pot, and put cooking wine, green onions, ginger, pepper and clear soup, then seal the jar tightly on the drawer, steam it with boiling water for 23 hours, take it out, remove the lid that closes the soup, skim off the emulsifiable sauce, add monosodium glutamate, a little salt and you can eat it out of the pot.

Summary. Hello dear, the duck marinating method is as follows: Ingredients:

1 duck meat, 100 grams of salt, 100 grams of sodium nitrite. Method:1

The fatter the better, preferably a young duck that has not laid eggs or has not been moulted. 2.After slaughtering, it is washed and scalded with half-boiled water, the hair is removed, the intestines and livers are removed by dissection, the wings and feet are cut off, and they are marinated in a marinated tank.

3.The curing time varies depending on the season, but it must be marinated for 96 hours from November to January and 12 hours from August to October. 4.

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.

How to marinate duck.

Hello dear, the duck marinating method is as follows: ingredients: a duck meat, 100 grams of salt, sodium nitrite grams.

Method:1The fatter the better, preferably a young duck that has not laid eggs or has not been moulted.

2.After slaughtering, it is washed and scalded with half-boiled water, the hair is removed, the intestines and livers are removed by dissection, the wings and feet are cut off, and they are marinated in a marinated tank. 3.

The curing time varies depending on the season, but it must be marinated for 96 hours from November to January and 12 hours from August to October. 4.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.

The efficacy and function of duck: 1. Nourish qi and replenish deficiency: duck meat is sweet and cold, and has the effects of greatly tonifying deficiency and labor, nourishing the yin of the five organs, clearing the heat of deficiency and labor, nourishing blood and water, nourishing the stomach and rejuvenating the stomach, relieving cough and relieving convulsions, clearing heat and strengthening the spleen, and treating physical weakness, post-illness weakness, and dystrophic edema.

2. Nourish yin and nourish the stomach: duck into the medicine to the old and white, white and bone black is better, stewed after the food has a great nourishing effect, stewed duck juice is good to replenish the yin of the five organs and the heat of deficiency.

Step 1: First prepare some ducks, the size of the duck must be large, during the New Year, the pickled duck is usually fed for a whole year, the duck meat is very much, so that the pickled duck is delicious. Then it's the duck killing, bloodletting, cleaning, and the second step:

Then prepare some ginger and garlic water, the so-called ginger and garlic water is to chop the ginger, then pour in water and stir some, it forms ginger and garlic water. Ginger and garlic water is used to marinate duck meat, and the fishy smell of duck meat is also relatively strong, so it must be marinated on one side.

After the ginger and garlic water is ready, boil the water, pour the ginger and garlic water into the pot after the water is hot, stir evenly and put the duck meat in it for two minutes, which can not only remove the smell of the duck meat, but also make the skin of the duck meat more compact.

Step 3: After the duck meat is scalded, dry the water, and then marinate it with salt, so that every part of the duck body is coated with salt, so that the duck meat is delicious. After the salt is smeared, don't rush to take it out to dry, you should first put the duck meat in a basin and marinate for about five hours to let the duck meat thoroughly absorb the flavor, and then take it out to dry.

It takes at least half a month to dry the duck meat, and if the weather is bad, it may take a month to dry.

How to preserve the best duck.

1.Hanging storage: If your local room temperature is lower than 20 degrees Celsius and the humidity in the indoor air is less than 60%, you can hang the duck in a cool and ventilated place without sunlight indoors, so that it can be stored for about 3 months, the lower the room temperature and humidity, the longer the storage time.

2.Seal the jar for preservation: Chop the washed and drained bacon into small pieces, and then put it into a ceramic jar.

Then the cooking oil is cooked and cooled and poured into the jar, the amount of oil should be able to soak the duck, and finally seal the mouth of the altar, this method of preserving the duck can be preserved for a year.