How to marinate duck legs deliciously, how to make pickled duck legs delicious

Ingredients for marinating duck legs.

200g salt peppercorns to taste.

1 star anise Marinated duck leg preparation.

Step 1: Wash the duck legs and control the moisture.

Step 2 Put salt, pepper and star anise in a wok and fry until fragrant and let cool.

Step 3: Spread salt evenly on each duck leg.

Step 4: Flip it in two or three days, and you can hang it out to dry after a week.

Step 5: Wait until the duck legs are half-dried and ready to eat, chop small pieces and steam them in the pot.

Cooking tips for marinating duck legs.

10 catties of meat 3 taels of salt, too salty, less is not easy to preserve.

Ingredients: duck leg, dried peppercorns, star anise, salt, ginger, chicken essence, 52% high liquor.

Production steps: Step 1: Scrub the duck legs with warm water first, and then put them in a large basin for later use.

Step 2: Heat the pot, then add the dried peppercorns and star anise and stir-fry until fragrant; Then add 330 grams of edible salt, fry together until the salt is slightly yellow, then put it out and let it cool for later use.

Step 3: Prepare a pot with ginger slices on the bottom; Then spread the fried pepper salt evenly on the duck legs, so that each part of the duck legs is coated with salt; Then put the salted duck leg into a pot lined with ginger slices, season a little chicken essence, and continue to spread a little ginger slices and pepper salt; After the duck legs are smeared with salt, spread a layer of ginger slices, pepper salt and an appropriate amount of chicken essence on top; Finally, cover the pot, wrap it in oiled paper and marinate for a week.

Step 4: Take out the marinated duck legs, tie them in a way that is easy to dry, and then hang them on bamboo poles to dry.

How to cook pickled duck legs to make them delicious?

1. Chop the chicken thigh into small pieces, then put it in a medium-sized bowl, put an appropriate amount of shredded ginger and green onion (according to personal preference, but not too much), and then put in half a spoon of rice wine, half a spoon of a small spoon of soup that is usually drunk, and then steam it through water, and it can be eaten immediately after steaming. I think it's delicious to cook preserved duck and stewed tofu ingredients:

2 duck legs, 200g tofu, 6 green bamboo shoot balls, 6 carrot balls, 5g green onion segments, 5g garlic slices seasoning

Salt, cooking wine, light soy sauce, oyster sauce, fish sauce, broth, chicken powder because oyster sauce fish sauce has a salty taste, salt should be added less or no method:

1. Cut the duck tofu into cubes, blanch the green bamboo shoots, carrots and tofu respectively, and blanch the duck in a pot with cooking wine; 2. Put the duck into the oil pan and slide the oil for later use, leave the bottom oil and add the green onion and garlic to stir-fry, add cooking wine and tons of duck for 10 minutes; 3. Add green bamboo shoots, carrots and tofu, seasoning and simmer for 5 minutes.

How to burn salted duck legs to be delicious.

2. Crispy duck leg cuisine and efficacy: home cooking recipe taste: salty and umami Process: Deep-fried crispy duck leg production materials:

Ingredients: 1000 grams of duck Seasoning: 15 grams of soy sauce, 10 grams of green onions, 10 grams of cooking wine, 5 grams of ginger, 5 grams of star anise, 3 grams of cinnamon, 3 grams of Sichuan pepper, 3 grams of salt, 75 grams of rapeseed oil, 15 grams of salt and pepper Crispy duck legs Characteristics:

The color is golden, crispy on the outside and tender on the inside, fresh and fragrant, and it is suitable to accompany wine.

Teach you how to make crispy duck legs, how to make crispy duck legs to be delicious 1Wash the duck legs, sprinkle with a pinch of salt and touch them with your hands; 2.Then put it in a bowl, add green onions, ginger, cooking wine, 1 gram of refined salt, Sichuan pepper, spices, cinnamon, and marinate for 1 hour; 3.

Then steam the cage for a few hours, and take out the purified water; 4.Put the wok on a hot fire, burn until it is hot, add oil when the duck leg is not cold, fry until dark yellow, and remove it; 5.After purifying the oil, put it on a plate, serve with salt and pepper and serve.

Tips for making crispy duck legs:

This product has a frying process, and you need to prepare about 750 grams of vegetable oil.

3. The practice of tomato duck legs is introduced in detail.

Ingredients: Ingredients: 1000 grams of duck Accessories: 100 grams of eggs, 100 grams of onions (white skin), 25 grams of green beans Seasoning:

100 grams of peanut oil, 50 grams of tomato paste, 50 grams of spicy soy sauce, 10 grams of rice wine, 15 grams of white sugar, 30 grams of starch (corn), 5 grams of pepper, 3 grams of salt, 2 grams of monosodium glutamate, tomato duck leg Features:

The color is red and the taste is beautiful, the aroma is rich, slightly spicy and sweet, and it is suitable for both wine and wine in the left meal.

1.Duck take the leg to remove the big bones, pat loose with the back of the knife, and then hit the flower knife; 2.Marinate the duck legs with salt, monosodium glutamate, rice wine and pepper for 20 minutes; 3.

Beat the eggs into a bowl and add dry starch to make an egg batter; 4.After dipping the duck leg in dry starch, then wrap it in egg batter and fry it in an oil pan until cooked, then remove it; 5.Heat the remaining oil in a pot, add shredded green onions, green beans, rice wine, spicy soy sauce, tomato paste, sugar, monosodium glutamate, and a little broth to adjust the taste. 6.

Add the duck feet and cook them slightly, until the soup is dry, take out the pieces and serve on the plate.

Here's how to marinate duck legs:

2 duck legs, 1 packet of baked chicken mix, 1 tablespoon sugar, 1 tablespoon salt, 1 tablespoon wine, 1 tablespoon peanut oil, and other ingredients.

2. Wash the duck legs and use them, absorb the water, and evenly spread the salt-baked chicken powder and other seasonings on the duck legs 3. Marinate the duck legs for more than 4 hours.

Ingredients: 2 duck legs, 2 shallots, 10 grams of garlic, 10 grams of ginger, 10 grams of salad oil, Seasoning: 2 pieces of southern milk, 2 tablespoons of southern milk, 2 grams of salt, 5 grams of wine, 10 grams of honey, 2 tablespoons of braised soy sauce, 1 gram of five-spice powder.

Practice steps: 1. Each material, duck only buy duck legs, because it is easy to operate, if the stove is big enough, use the whole duck, ginger shredded, garlic chopped, shallots cut into sections.

2. Clean the duck legs, drain the water, put the seasonings (except honey) on the duck legs 3, shredded ginger, minced garlic, and shallots are also put in with the marinade, and apply the duck legs evenly 4. Put the duck legs in the refrigerator for more than 3 hours, and take them out to warm up.

5. Take a baking tray, put the ingredients of the marinated duck legs, and drizzle with some oil.

6. Put the duck leg with the juice on the ingredients, coat the duck leg with oil, and complete the marination.

Ingredients: 2 duck legs.

Excipients: 1 packet of baked chicken powder, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of wine, 1 tablespoon of peanut oilSteps: 1Prepare materials.

2.Wash the duck legs and use them, absorb the water, and spread the salted chicken powder and other seasonings evenly on the duck legs3Marinate the duck leg for more than 4 hours.

4.Steam the marinated duck legs in cold water for 30 minutes.

5.Steam the duck legs to remove the water, put them on a baking tray and smear them with peanut oilPut the baking tray in the electric oven at 120 degrees hot, turn on the hot air switch, and bake for more than 90 minutes 7Roast until the duck legs are 8 dry, take them out and let them cool and cut into pieces.

Similarly, after washing the duck legs, pour all the water clean.

Put star anise, chili peppers, cooking wine in the soy sauce, these seasonings can be put casually, everyone depends on their own taste, of course, if you like spicy, put more chili peppers, and then remember to boil the soy sauce with this seasoning. The reason why the soy sauce is boiled is to prevent the soy sauce from deteriorating, and after boiling, the flavor of the spices can better melt into the soy sauce.

After this soy sauce is boiled, remember to cool it down, and be sure to cool it before putting in the duck legs. Note that the amount of soy sauce here should be just enough to submerge the duck leg for nine minutes, so that the soy sauce is not wasted.

Remember, be sure to close the lid. Generally, after two days of marinating, it can be taken up and cooked. Of course, it can also be hung up to dry, the number of days to dry depends on our local weather, generally in winter can be dried for at least half a month, summer can not be dried for too long.

French cured duck legs.

Ingredients: duck legs, 1 can of duck fat, 1 handful of thyme, 1 garlic, salt, pepper.

Method: Clean the duck legs you bought (you can burn them off with a little roasting over a fire), smear them with salt and pepper on both sides, and marinate them for about an hour. Then put the two of the duck legs with meat on the side tightly, skin on skin, and put it in the pot to keep it upright, because I didn't have many duck legs to prepare, so I used the smallest pot!

Then put the duck fat on it, to submerge the duck legs, and if the duck fat is not enough, you can add some olive oil. Add a head of garlic and a handful of thyme and cook over medium heat for an hour and a half. When cooking, press the duck leg directly with a lid smaller than the pot to avoid exposing the oily surface.

After cooking, take the duck leg out of the oil and bake it in the oven for ten or twenty minutes, so that all the oil will flow out!

After washing the duck leg to be pickled, rub it with a little salt and let it wash, dry clean it and clean it, then wrap it in the plastic bag, and then put it in the jar, and put it for about a week or more without any problem. The premise is that you want people to let go, otherwise it will deteriorate.

Put salt, old wine, and soy sauce to marinate together, and put dark soy sauce. Sliced ginger. Salt, sugar. Wine, let's marinate it together, and if it is pickled, it can also be dried in the sun, which is the cured duck leg, and it has a different taste when eaten. Hehe.

Duck legs, salt, old wine, soy sauce marinated together, put dark soy sauce. Sliced ginger. Salt, sugar. Wine, let's marinate it together.

Step 1

Wash the duck legs and drain the water. I usually cut off the fat and part of the skin so that the steamed duck leg is not greasy.

Step 2Stir-fry the salt, peppercorns and star anise in a dry pan over low heat until the salt is yellow and the aroma of peppercorns comes out, turn off the heat and cool.

Step 3 Put the duck leg in a large basin, sprinkle the fried salt, peppercorns and star anise on it, wipe it evenly with your hands, and wipe each layer with salt, if it is not enough, you can add more.

Step 4Finally, add a teaspoon of white wine and drizzle evenly. Wrap in plastic wrap and refrigerate. (If the temperature is low, you can leave the refrigerator out.)

Step 5Turn over once a day and marinate for 3 to 4 days.

Ginger: A small amount of 10g Sichuan pepper (depending on your taste) is enough.

Dried chilies: 2 cooking wine: 8g

Lotus root: Two sections. Bayberry: 2 pieces.

Chop the duck into about the same size, wash and soak it for about half an hour, take out the duck pieces and clean them, drain them for later use.

Peel the lotus root, cut into hob pieces, and set aside.

10 grams of ginger slices cut into small pieces, a little peppercorns, 2 bay leaves, 2 dried chili peppers and add the cleaned duck. 8g cooking wine. Add 1000g of boiling water and lotus root for about 45 minutes.

In about a month, the duck meat was air-dried.

Wash and drain the duck legs and marinate them with white wine, sugar, light soy sauce and dark soy sauce for 24 hours. (The ratio of duck leg, white wine, sugar, light soy sauce, salt, and dark soy sauce is.) Stir occasionally to soak the duck legs in soy sauce.

Wash the duck leg with cool boiled water (the trade secret of my parents when they worked at the food station, the intention was to wash off the secreted gum, so that the duck leg tasted good and looked good) to dry, and after half a day, the remaining soy sauce was coated with the duck leg again.

First of all, clean the duck legs and prepare the seasonings for pickling: duck legs, white wine, sugar, light soy sauce, salt, and dark soy sauce are the proportions for pickling; The next day, wash the duck legs with cool boiled water, and when I was working in the food station, I learned to wash off the secreted gum, so that the duck legs taste good and look good, and then dry, and after half a day, the remaining soy sauce will be coated with duck legs again. Two or three days of sun is fine.

Preparation of marinated chicken thighs:

1. Prepare materials.

2. Stir-fry the ingredients.

3. Spread the fried ingredients evenly on the chicken thighs.

4. Ventilation and drying of oil can be done.

Ingredients: duck legs, 1 can of duck fat, salt, pepper.

Steps: Put the peppercorns and salt in a wok and stir-fry.

Stir-fry until the salt is slightly yellow and the peppercorn flavor is revealed.

Rub the thawed duck leg evenly with a layer of pepper salt.

This early winter season is left to marinate at room temperature for three days, and the salt is ready to taste.

After marinating for three days, wash the duck legs with warm water.

After cleaning, tie it up with a rope and hang it in a sunny and ventilated place to dry until the oil comes out. Generally, the oil can be produced in one day in sunny weather, and it can be produced in about two days in bad weather.

When eating, put it in a pot and boil it, and cut it into small pieces.