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

The ingredients for Hakka air-dried duck.

1 duck 50 grams of thirteen spices (one pack).

1 sachet of salt 500g light soy sauce.

500 grams of white wine and an appropriate amount of dark soy sauce.

500g water 2 red peppers.

The practice of Hakka air-dried duck.

Hakka air-dried duck practice**1

Step 1 kill a duck and wash it for later use, pour 1/4 of the prepared thirteen spices and salt into a bowl and stir evenly, then rub the stirred ingredients evenly onto the duck, pay attention to the ingredients in 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.

The practice of Hakka air-dried duck**2

Step 2 After salting 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 minimum heat and cook until the duck is cooked (dark soy sauce depends on the situation, if the color is not enough, pour some dark soy sauce) The best way to cook duck sauce in the pot is to drown the duck in order to make the duck uniform color. Don't remember to watch the fire don't boil it, if you cook it until the duck wings are bone-on, use chopsticks to poke through the duck leg to see if there will be bleeding water, red blood water is not cooked, oil and water are cooked.

Hakka air-dried duck practice**3

Step 3 After cooking, put it up to find a duck to hang something, you can hang it with wire at the neck, put it in a ventilated place to hang, don't bask in the sun, the wind is generally hung for 1 day and 1 night on dry water can be eaten, if the wind is not strong, you can eat it for 2 days, it is recommended to eat it directly after chopping a piece of cold food, it is more fragrant, and you can heat it in the microwave oven if you don't like it cold.

A home-cooked practice of air-drying duck breast.

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, add an appropriate amount of oil, and add a little sugar to enhance the freshness;

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, bring to a boil over high heat, and add a little 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.

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.

Sugar. 25 grams.

Maltose. 20 grams.

Brine. The practice of air-drying ducks1.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.Add 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 indispensable: brush the duck skin with a layer of diluted maltose.

Air-dried duck is a traditional Chinese dish that takes time and skill to make, and here are the general steps to make it:

Ingredients: one duck (about 2-3 kg).

Salt, sugar, five-spice powder, white pepper, cooking wine to taste.

A few slices of garlic and ginger.

Dried chilies, cinnamon, star anise to taste.

Steps: Dehair, gutt, and wash the duck first, then make a knife or poke some holes with a fork in the duck skin to allow salt and spices to penetrate in.

Prepare the marinade in a bowl: salt, sugar, five-spice powder, white pepper, cooking wine, garlic and ginger slices, and stir well.

Coat the duck with a layer of marinade and place it in the refrigerator to marinate for about 1 day.

Once marinated, remove the duck from the marinade, dry it with gauze or a clean towel, and sprinkle an even layer of salt on the inner and outer surfaces of the duck.

Hang the duck in a cool, ventilated place, turn the noodles once a day and dry for about 10 days until the duck's skin is dry and hard and there is no moisture.

During the production process, you can add some dried chili peppers, cinnamon, star anise and other seasonings to increase the fragrance.

The dried duck can be sliced or thinly sliced, and it is delicious to eat in soup or roast.

Precautions: Making air-dried duck requires patience and time, and it cannot be rushed for quick success, as the air-drying time is too short or the marinating is insufficient, which will cause the duck meat to be dry enough and taste bad.

In the production process, it is necessary to pay attention to hygiene and moisture-proof, maintain a ventilated and dry environment, and avoid mildew.

The duck needs to be cooked or roasted before consumption to avoid food poisoning from eating raw meat.

<> chop the duck into pieces, add ginger and cook, add vegetables, and fry evenly in a pot.

How to air dry the duck:

Wash the duck, blot the water with paper, and scratch the front and back until it is used to absorb the flavor.

Put a large amount of Sichuan peppercorns into a wok and stir-fry.

After frying, grind the peppercorns into minced pieces and use a rolling pin. Add salt.

Slice the duck leg open on both sides and evenly coat it with peppercorns with added salt.

Marinate in the refrigerator overnight.

The next day, add water, an appropriate amount of soy sauce, vinegar, cooking wine, green onions, ginger, garlic (dried chilies) and duck legs to the pot, bring to a boil over high heat, and then turn to low heat for 40 minutes.