How is air dried duck and how is roast duck air dried?

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. Ready: salt, high liquor, five-spice powder.

3. First apply a layer of salt to the duck inside and out, then apply 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 put salt and pepper.

Get rid of it. 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 and hang it in a ventilated place, hang it in the sun and air dry for about 2 weeks, so that the duck can be completely air-dried. This step is very important. The hanging position must be cool and ventilated so that the ducks 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 the washing spirit with a toothbrush.

Wash it. 6. The air-dried duck can be put into the refrigerator or hung in a ventilated place for preservation, rinse it when eating, wash off the floating soil on the surface, and then steam the duck directly on the pot.

Air-dried ducks can not be exposed to the sun, so it is easy to sour, you can put it in a ventilated place and wait for it to dry slowly.

Here's how to air dry the roast duck:

1.Hang the bare duck in a ventilated place and blow dry the skin.

2.Stick the neck opening with cotton paper to prevent water from flowing out and leaving water marks, which will affect the crispy effect.

3.In the case of non-humid weather, it can be dried for 6-8 hours to dry the skin of the duck body.

4.If conditions permit, a special air-drying room can be set up, and a certain amount of ventilation equipment, blowers or powerful fans can be installed in the room to air-dry the bare duck in humid weather.

The skin of the duck body that is air-dried in place is dry, and the leather feels rubbing to the touch. If the duck body still feels moist to the touch, it means that the air drying has not been completely completed, and it is necessary to extend the air drying time or use a fan to blow opposite to accelerate the air drying of the duck body.

Roast duck is the fastest air-drying method, and we know that both liquor and vinegar are volatile.

Therefore, the concentration of these materials can be strengthened in the skin water. In addition, there is another good thing, which is vinegar essence or acetic acid.

This is the same as the essence of vinegar, but the concentration is different, the higher its concentration, the better the volatility, and it is easy to let the wet duck dry as soon as possible during the baking process, but you can't add too much, otherwise it is easy to burn.

Method 1: If it is frozen, it can generally be stored for 3 months, if it is refrigerated, the time is relatively short, it is almost 3 days, and the taste will definitely be wrong after a long time.

Method 2: Generally speaking, chicken, duck and fish meat have a shelf life under -18 freezing conditions.

It is for a year, the freezer temperature can reach -20, and if the package is well sealed, the taste will not change much.

Method 3: If the closure is not strict, there will be some air drying, although the taste will be worse, but it will not affect the edible, but it is recommended that it is best to eat as soon as possible, it is best to put a few slices of cut raw potato chips in the packaging bag, which can prevent it from producing peculiar smell for a longer time, generally speaking, the roast duck within the shelf life is edible, if there is a sour taste and corruption when eating, it should be stopped immediately.

You can buy a dehydration dryer to try.

Roast duck air drying: Hang the light duck drizzled with crispy water in a ventilated place, blow dry the skin, and then paste the neck opening with cotton paper to prevent water from flowing out and leaving water marks, which will affect the crispy effect. When the weather is not humid, it can be air-dried for 6-8 hours.

If there are conditions, you can set up a special air-drying room, not too big, the room is installed with a certain ventilation equipment, blowers or powerful fans, in the case of humid weather, the duck is air-dried.

Peking duck.

The first method is duck stewed with radish.

Prepare the ingredients: an air-dried duck, garlic, ginger, peppercorns, radish, light soy sauce, salt, oil.

1. Chop the air-dried duck into small pieces with a knife, soak it in water for an hour in advance, and then scoop it up and drain it.

2Cut the white radish quickly, and cut the ginger and garlic separately for later use.

3. Heat the oil pot, put the garlic and ginger into the pot to burst out of the fragrance, pour the duck meat into it and fry it on high heat, fry it for a while to fry the oil in the duck meat, because the duck itself has a lot of fat, pour in a little light soy sauce, and then add pepper and an appropriate amount of water to start simmering.

4After about forty minutes, taste the saltiness, because the pickled duck itself has salt, and then add an appropriate amount of salt, and then add the cut radish and stew it together, and wait until the radish is soft and ready to eat. The air-dried duck cooked in this way has a lot of original flavor and goes well with radish!

The second method is to marinate and air-dry duck.

First of all, prepare some ingredients, ginger, garlic, light soy sauce, white vinegar, garlic sprouts, sesame oil, rapeseed oil.

1 Wash the whole air-dried duck with hot water, then add a lot of water to the pot, and put the air-dried duck in it to cook, it takes about an hour.

2Finely chop the ginger and garlic and cut the garlic sprouts into sections.

3Add a little oil to the pot, pour the ginger and garlic foam into it to burst the fragrance, throw in the garlic sprouts and fry for a while, then serve, pour in an appropriate amount of white vinegar, light soy sauce and sesame oil together to make a sauce.

4. After the air-dried duck is cooked, it can be cut into a large piece with a knife while it is hot, and then it is very fragrant to eat with duck meat dipping sauce, we have this dish in the New Year at home, this method is very simple, and the duck meat is full of cured meat.

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.