The method of pickling duck, the method of marinating duck

How to make preserved duck in sauce.

1. Marinade preparation: 1 kg of salt for every 10 kg of white striped duck, appropriate amount of soy sauce and bean paste.

2. Slaughtering with selected materials: Select the fat and tender meat duck of the year, and slaughter the duck from the neck to let the blood flow out. After soaking and simmering, use a knife to cut the midline of the duck's abdominal cavity, remove all the internal organs, and then wash with water and drain the water.

3. Pickling method: Put the duck on the case, rub it all over the duck with salt, rub it more in the mouth, thighs, and thick parts of the meat, and then coat the duck with bean paste and put it in the tank to marinate for 2 3 days. After removal, scrape off the bean paste on the body surface and chest cavity, and then submerge the duck in soy sauce and take it out after 6 to 7 days.

4. Hanging ventilation: hang the marinated sauce duck in a cool and ventilated place to dry. The color of the finished product is red and bright, and the meat is tight and tender.

Put the duck leg on the table, rub the inside and outside of the duck leg with salt, then coat the whole body of the duck leg with bean paste, and put it in a jar to marinate for 2 3 days. After removal, scrape off the bean paste on the body surface and chest cavity, and then submerge the duck leg in soy sauce and take it out after 6 to 7 days.

Duck pickling method and steps:

Ingredients needed:

Hemp duck, tangerine peel, ginger, cinnamon, bay leaves, star anise, green onions, green peppercorns, grass fruits, dried chili peppers.

First, cut the green onion into small pieces and slice the ginger. Put the processed fresh duck into 100 grams of salt, rub it with your hands to ensure that the duck is evenly rubbed with salt inside and out, and then sprinkle the green peppercorns evenly on the duck and stomach, and then squeeze the green onion juice and ginger juice on the duck, and then put in the cooking wine.

Then rub the green onion and ginger on the duck for a while, and finally put the green onion and ginger into the duck belly, then put in the duck internal organs and then wrap it in plastic wrap, marinate for 24 hours, the key to the deliciousness of the salted duck is to choose the female duck with a growth period of more than two years, and the pickling time should be long, so that the duck will be flavorful.

Then put all the spices except green onions, ginger, and green peppercorns into the seasoning bag for later use. When the marinating time is up, clean the green peppercorns on the duck and the green onion and ginger in the duck's belly. Bring boiling water to a pot and place the marinated duck and offal in the pot.

Then put in ginger slices, green onions, cooking wine to remove the smell, then put it into the seasoning package and then put it in the pot, cover the pot and simmer over low heat for 50 minutes, burn until the duck bones leak out, it means that the time is up, take out and cool and cut into pieces and put on a plate. So a plate of salty, fresh and delicious homemade salt duck is ready.

This dish can best reflect the original taste of duck, the practice is back to basics, filter greasy, drive away fishy, stay fresh, fat and tender, often eat salted duck can also anti-inflammatory and reduce swelling.

The main ingredient of the duck is the slaughtered duck, the seasoning has salt, five-spice powder, two pot heads, the production method is that after the duck is pickled, the sun is used to dehydrate, and the sun is dried.

Ingredients: Duck.

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

Method: 1. Rinse the duck, if it is a whole duck to remove the internal organs, it is best to wipe the abdominal cavity with a napkin. Remember to use a toothpick to prick some small holes in the surface of the duck;

2. Salt, high liquor, five-spice powder;

3. First apply a layer of salt to the duck inside and out, then smear the 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 smear it on 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 the day、Take out the duck、Hang in a ventilated place、Hang for about 2 weeks、In short、Let the duck dry completely。 This step is very important, the hanging position must be cool and ventilated, so that the duck 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;

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

How to marinate cured duck, teach you a little trick to marinate traditional food easily.

In fact, there are many ways to marinate duck, and the method and process of pickling are not the same, I believe that after winter every year, some will be pickled at home, such as sausages, bacon, chicken, and duck, and goose can also be pickled. As a chef who has been working in a hotel for eight years, I would like to share with you how to make preserved duck.

The first slaughter of four ducks that have been bred for 150 days, plucking and removing the internal organs, and then removing the lymph of the duck, the lymph of the duck contains a kind of heavy metals, and eating it is harmful to the human body, so we should not be afraid of trouble if we want to eat healthily.

The second is to prepare the marinade, 500 grams of edible salt, 30 grams of Sichuan pepper, 15 grams of bay leaves, and 20 grams of star anise.

Put the salt and ingredients together in a pot and stir-fry over low heat until fragrant, about 10 minutes, then spread out and let cool, the third start to marinate, put the duck in a tray, lay it flat and neatly, remember not to press it together.

Spread the fried salt and ingredients on the duck, both on the reverse and the back. Then sprinkle 30 grams of high liquor on top of the duck.

After the salt is evenly applied, seal the duck with plastic wrap and marinate for three to five days, remember to turn the duck on the other side in the middle to allow him to absorb the salt evenly.

Fourth, take out the marinated duck, wash the salt and ingredients on it with water, and clean it again. Then the duck's belly is supported by two bamboo sticks, and then threaded up with a rope, if it is in the countryside, I believe that every family will use a large pot table to cook, you can put the duck in the smoke barrel of the large pot table to smoke and dry, only the smoked duck, eat to have a taste, there is a way to smoke, that is, to use pine leaves, with some fruit peels, such as grapefruit peel, orange peel, smoked together, so that the taste of smoking is actually good.

In fact, it is easy to make a delicious ingredient, high-quality raw materials, and it tastes good. Thank you for reading!

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.

This year's meat is very expensive, so many friends say that they can't afford to marinate bacon anymore. Since you can't marinate bacon, can you try pickled duck? Cured duck and cured pork are very similar, but they are also very different.

Many friends are marinated with bacon when marinating cured duck, in fact, it shouldn't be like this, preserved duck is cured duck, bacon is bacon, and the practice cannot be exactly the same. Next, I will introduce to you the practice of pickling preserved duck, make preserved duck, don't marinate it with meat, teach you the traditional method, the duck leg is fragrant and delicious, and it is cost-effective, let's take a look.

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 is to kill ducks, bleedletting, cleaning, these steps will not be introduced to you, ** release may be uncomfortable with many friends, everyone should know what to do.

Step 2: 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 to form 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.

The above is the practice of preserved duck, the taste of preserved duck is particularly good, and it is very delicious when stir-fried, I believe everyone knows it. I can't afford to eat pork this year anyway, so why not make some cured duck to eat? Anyway, cured duck is cheap and simple, and it can be regarded as a big dish on the table. This issue.

The method of making preserved duck is as follows:

Materials to be prepared: 750 grams of duck meat, appropriate amount of Sichuan pepper, appropriate amount of sugar, a little salt copy, and a little white wine.

1. First of all, clean the prepared duck meat with water and drain it.

Sogou asked. 2. Then heat the pot over low heat, add salt and peppercorns, fry the salt with a zhidao shovel until it turns yellow, turn off the heat, and cool.

Sogou asked. 3. Coat the duck meat with hot salt, peppercorns, sugar, and white wine, spread it evenly by hand, and put it in a container.

Sogou asked. 4. Seal the duck meat and let it stand for a day.

Sogou asked. 5. After a day, take out the duck meat, tie it with a rope and hang it to dry.

Sogou asked. 6. Wait for the duck meat to dry naturally and then retrieve it, so that the duck is ready.

About 600 grams of 2 duck legs, about 60 grams of coarse sea salt (the ratio of meat to salt is about 10:1), 1 tablespoon of Sichuan pepper, and 1 bottle cap of Shanxi Fenjiu.

Method 1: First prepare pepper salt, salt and pepper in a pot and fry over low heat until you smell the fragrance of peppercorns.

2. Grind the fried peppercorns and salt slightly.

3. After the duck legs are cleaned, wipe the water dry with kitchen paper, then smear with Fenjiu, and then evenly spread half of the pepper salt on the duck legs and marinate them overnight.

4. Then pour out the marinated water, and then spread the remaining half of the salt on the duck leg to marinate for another night.

5. Rinse the marinated duck legs with warm water to slightly rinse the salt on the noodles. Drain the water and hang to a ventilated place to blow dry the surface.

6. The cured meat will be fragrant in the sun, so it will be hung in the place where the sun shines for three to five days, and the preserved duck will become transparent when the oil is dried, and it will smell like the cured duck.

Preserved duck is also a traditional food with a long history, in the process of making preserved duck more delicious, the first step is to choose the meat of the duck, the second step is to marinade in which to put an appropriate amount of bean paste and salt, and they can be air-dried after smearing evenly, through the color to judge whether the air-drying is completed, the color of the finished preserved duck is bright, and it is sauce red. After that, the most important criterion for judging the quality of the duck is the taste.

During the marinating process, you should pay attention to the salting time and the amount of salt added.

How to marinate cured duck, teach you a little trick to marinate traditional food easily.

There is only love and good food in the world.

Eating is a kind of happiness.

Taste is a kind of taste.

Can you stop tirelessly when you are busy?

Have an encounter with food.

Marinated duck gizzards. Choose fresh duck gizzards with a purplish-red appearance, a resilient and shiny surface, and a thick texture.

Add a little salt to scrub repeatedly, can effectively remove the fishy smell, and sterilize, remember to tear off the remaining yellow film on the surface of the duck gizzard.

Prepare some ingredients such as salt, peppercorns, star anise, pepper, and liquor. The approximate proportion of ingredients is about 3% of the duck gizzard, which can be increased or decreased according to the respective taste.

Drain the washed duck gizzards, add the pre-prepared ingredients, and stir well.

Marinate at room temperature for about 24 hours to allow the ingredients to fully incorporate into the duck gizzards.

Once you have had enough time to marinate, open the lid and stir well again, and you can start drying.

Drying it in the sun for three to five days can be done, and the degree of wetness and dryness varies from person to person.

Special reminder, pay attention to the weather conditions in advance, do not pickle on rainy days, do not get the sun's rays, duck gizzards will deteriorate and stink in two days at most.

Slice the dried duck gizzards, with a moderate thickness and fry them in medium heat for about three minutes.

Put it on the plate, a golden color, crispy and delicious, tender and not greasy to serve the wine.

There are two things that others can't snatch, one is the food you eat in your stomach, and the other is the dream you hide in your heart.

Let's be a foodie with a dream together.

How to marinate cured duck, teach you a little trick to marinate traditional food easily.

Hello, after understanding, I learned the ingredients: 600 grams of duck gizzard, 50 grams of salt, 1 gram of five-spice powder, 3 grams of Sichuan pepper, 10 grams of white sugar, and 5 grams of Daqu wine. Detailed steps:

1. Cut the gizzard with a knife, wash it, and remove the gizzard shell and oil tendons; 2. Stir-fry refined salt and peppercorns over fire until fragrant; 3. The duck gizzard is stacked with 30 grams of pepper and salt, and marinated in the tank for 8 hours before leaving the tank; 4. Mix well with 23 grams of pepper and salt, five-spice powder, sugar and liquor, marinate in the tank for 24 hours, and take out the water to dry; 5. Put the pickled duck gizzard into the smoker and smoke it with peanut shells for 4 hours; 6. Then take it out and hang it in a sunny and ventilated place, and dry it until it is dry.

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