What is the correct way to eat preserved duck legs? How to make cured chicken thighs not salty and n

Salted duck, as long as you think of cured, the taste of that thing will not be bad, but for the south of the duck is a very good taste of food, the duck has the characteristics of soft meat, waxed flavor and so on, the practice of cured duck is also varied, cured and steamed together, cover the lid and high-pressure valve, press for about 13 minutes, and wait for the pressure cooker to cool, open the lid, add the cut lettuce; Cook until the lettuce is familiar, then remove from the pot, and the delicious salted duck is ready.

Smear some salt on the duck, pack it and put it in the refrigerator to freeze, take out the duck that has been marinated for a day from the refrigerator, thaw it, chop the salted duck into pieces after thawing, add green onions, ginger and garlic, and then steam it in the pot! After stir-frying evenly, pour in an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook for 30 minutes. Pour in the soybeans, simmer for 30 minutes, boil the soup dry, and then it will be out of the pot.

<> cut the duck into small pieces, the size is about the same as a white chicken, and then put it in the pot to get out of the water, that is, boil the water in the pot and then put the duck to cook for a while, and at the same time put a few slices of ginger and drop some cooking wine or liquor, which can remove the peculiar smell of the duck, the salted duck stuffy lotus root This dish is still relatively warm to eat in winter, and the salt taste is generally heavier, and it will be salty if it is burned directly. Stew with that powder lotus, no need to put salt, the meat of the duck is more fragrant, and the oil is not so much after drying. Prepare the materials:

Two bitter gourds, two duck legs, 50 grams of peanut oil, 1 gram of salt, 30 grams of light soy sauce, 30 grams of cooking wine, half a garlic seed, and 3 dried chilies.

It is recommended to make duck legs in winter, because the weather is cool, the temperature is low, and it is easy to store. The seasonings are salt, soy sauce, five-spice powder, Sichuan pepper, pepper, white wine, first, first smear the washed and dried duck leg with a little soy sauce and a little salt. Pickling method:

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.

Generally, some dried radish is added and spread on the bottom, and then it is steamed in a pot, which is very salty, and the taste is more tender and delicate.

Stir-fried duck leg with double pepper: Stir-fry the chopped duck leg with green and red peppers.

Preserved taro pot: Use taro and preserved duck legs to simmer together in a casserole.

Preserved rice. Preserved duck and radish soup: The preserved duck soup stewed with white radish is delicious.

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.

Ingredients: 2 duck and chicken thighs.

Green onion, ginger and garlic 10cm section, 10 slices, 6 cloves.

1 Eat: Steamed. Edamame 200 grams.

2Eat: Stew. 3 millet, spicy green peppers, carrots, shiitake mushrooms, 2 halves, 5 soy sauces, 1 tablespoon.

The practice of eating duck legs twice.

Wash the duck legs and cut them into cubes.

Soak in warm water for 20 minutes, and make your own not particularly salty.

Soak the one that is too salty for 1 hour).

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Eating method 1: Edamame on the left.

Eating method 2: The picture on the right and the side dishes are braised red.

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Stir-fry the meat pieces with green onions, ginger and garlic in a hot pan with cold oil.

Stir-fry to micro-char. Please click Enter a description.

Method 1: Spread the fried pieces of meat on top of the edamame.

Steam in a pot with cold water, boil the water over medium-low heat for 30 minutes.

You can steam the rice together while steaming)

It's super easy to serve as soon as it comes out of the pan.

If the duck leg itself is not too salty.

Edamame to give a little salt to the base.

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Method 2: Stir-fry until slightly charred, then add soy sauce and stir-fry evenly.

Add a portion of the side dishes:

Shiitake mushrooms, carrots, millet spicy stir-fry evenly.

Add 300ml of hot water and bring to a boil.

Simmer over medium-low heat.

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When there is not much soup left in the simmer, add the green peppers.

This step tastes salty and salty.

Remove the juice from the pan.

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I prefer cured chicken thighs, the meat is more elastic.

With the same air-drying time, the duck legs are too chai