What to do if duck is salty? How to put salt in pickled duck

The marinated duck is too salty, wash it before cooking, it is not salty, after the salted duck leg is rinsed, chop it into pieces and put it on a slightly shallow plate, put a few slices of ginger, pour in a little cooking wine, put an appropriate amount of cold water in the rice cooker, steam the salted duck leg on the plate for 40 minutes, chopsticks can easily penetrate the salted duck leg means steaming, and finally take out the steamed salted duck leg, sprinkle a little chives and mix it. Although salty is not easy to eat, you can eat more.

The duck is salty, first boil the duck in water once, boil some salt, if it is still too salty, continue to cook it once, but it is recommended to cook it only once, cooking too much will affect the taste! You can also add your favorite vegetables during the cooking process, which will reduce the salty and pickled taste.

When the duck is salty, you can add an appropriate amount of sugar to neutralize the saltiness and enhance the freshness.

A: Hello, the duck is salty, soak it in water several times before eating it to dilute the salt, and you don't need to add salt when cooking duck meat.

If the duck is salty, you can add it to water and stew it into duck soup, wouldn't it be good?

Seasoning: salt, peppercorns, chili peppers, pepper, star anise, cinnamon.

1. Prepare a duck, handle it cleanly, soak it in water first, then scrub it with salt water, control the moisture on the surface, and the next step is to prick the surface of the duck meat with a toothpick, and prick a few more small holes to facilitate the flavor in the later stage.

2. Prepare small ingredients, 1 small handful of Sichuan pepper, 5 dried peppers, 10 grams of pepper, 2 star anise, 1 piece of cinnamon, hand mashed, pounded into minced pieces, if there is a food processor, just crush it directly.

3. Do not put oil in the pot, pour 60 grams of salt directly, the proportion of salt is required, in the case of a pound of meat, 15 grams of salt is enough, and then pour in the ground five-spice powder, fry over low heat.

4. Stir-fry over low heat until the five flavors are fryed, then turn off the fire source and dry the salt.

5. Put the duck in, massage it with your hands, coat the whole body with salt, and put in 20 grams of high liquor, the liquor can be sterilized and disinfected, and it can also add flavor to the meat.

8. After marinating, flatten, wash it slightly with warm water, tie it with a hole and a rope, hang it up, put it in a ventilated and cool place to dry, and dry it until the meat is a little dry and the color becomes darker, and it can be naturally air-dried for about half a month.

Ingredients: duck, salt, peppercorns.

1. Put salt and pepper in the pot, fry over low heat, fry until the salt is slightly yellow, and the pepper exudes fragrance, and put it in the utensils.

2. The duck is ready, fresh.

3. The duck is first evenly smeared with a layer of fried salt peppercorns from the inside and belly, and each part is carefully smeared, all of which are wiped out, and do not leave it empty.

4. Then evenly apply a layer of salt pepper to the outer part of the duck and the whole body, and wipe it evenly.

5. Put all in a large point of utensils, you can marinate at room temperature in winter, and you need to keep it fresh in the refrigerator in summer, and the pickling time is about three days.

6. Put on the rope and hang it in a ventilated and dry place to dry, you can taste it in 30 days, put it away and put it in the house for preservation, of course, this time and the local temperature and climate also have a certain relationship, and you can control it flexibly.

Notes:

1. Pickled meat is very easy to attract flies, so it must be placed in a place where flies can't fly in.

2. Pickled food is very delicious, it is easy to eat too much if you are not careful, try to eat as little as possible, and stop at a shallow taste.

Salted duck is too salty, you can add sugar and cooking wine in moderation to reduce the salty taste. If it is too salty when eating, you can wash the salted duck with water or soak the salted duck in water for a while. Soak it in water for a little longer time while eating.

Salted duck is pickled with table salt, also known as salt duck; Its product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. It has the flavor inherent in bacon meat.

It contains a lot of salt, and it is very troublesome to remove, so people often soak it in clean water to dissolve the salt. In fact, the faster and better way is to dissolve the salt in the salted meat with brine, the attention is that the brine you use is lighter than it, and the salt will dissolve in the brine after soaking it a few times, and then wash it a little, and you can cook.

I feel salty and delicious, eat less, drink more water and eat more steamed buns.

How to say it, then with more porridge or drink more water, it has already been soaked, and there is no way to neutralize it.

Salted duck pickling method: First, after being washed in a basin, the water should be poured clean, remember to pour the water clean.

3.Add plenty of salt. The amount of salt to put here is not too fixed, it mainly depends on everyone's taste.

Tell you a way, that is, directly rub the whole body of the duck with salt, if you don't like to rub too salty twice, like a little salty, rub four or five times, and wipe the salt evenly on the top of the duck.

4.After the salt is smeared, take a pot lid, cover the bowl with the duck, and leave it for a day, if you can't wait, you can eat it the next day. This time depends on the weather of each person's place, if it is colder, it can be stored for three or four days, the weather is hot, more humid, try to use it as early as possible.

Second, after the duck is washed, 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.

3.After this soy sauce is boiled, remember to cool it down, and be sure to put in the duck after cooling. Note that the amount of soy sauce here should be just enough to submerge the duck 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.