How to slaughter a duck? How to keep ducks fresh when killed alive

1. First remove the fluff from the 2-inch neck position under the duck's head 2. Find a sharp knife to cut the large blood vessels on the neck and invert the duck to bleed (here you can add half a bowl of starchy water to prepare to receive duck blood, and those who don't want blood can directly not be connected) 3. Duck slaughter and process ready, prepare a pot of boiling water, 4. Prepare a basin and pour boiling water, put the duck into it to loosen the duck feathers, the duck's whole body should be soaked evenly, soak in each place for about 7-8 seconds, too long will fall off, remember that the place of the duck leg and duck head will be hot for a while, 5 The main play is coming, Plucking duck feathers, this step is the most difficult place, duck feathers can not be plucked clean in many places, small feathers can be used with tweezers.

to pull it out ... It is also necessary to deal with the duck paw and duck beak, which can remove the old skin on it, and if you are troublesome, you can directly peel the duck skin 6 and rinse it after plucking the hair.

The best way is to find a 5-liter empty soybean oil bucket, remove the bottom, and spray the duck's head in the Shenjing soybean oil bucket and take out the flat mouth. Then press the neck hair, cut it off, and then slaughter it, and he won't pounce.

Slaughtering ducks and chickens can be used in the same way, cutting the throat of the duck with a sharp knife on the neck of the duck, and the duck will die after a few blows after bloodletting, and then you can enter the next step of boiling water to scald the duck and pluck the feathers.

After grabbing the duck first, turn its head upside down and pluck the part of the neck that needs to be plucked from the trachea. Then use a knife to cut the trachea, so that the duck blood that flows out is relatively clean and hairless. Then cut it into boiling water to scald and remove the hair.

Remove the internal organs. I think the process should do that.

To slaughter a duck, you need to prepare: a knife, white wine, a water cup, hot water, and a basin.

1. First of all. Grab the duck as shown in the picture below.

2. Next, pour an appropriate amount of liquor into the duck, so that it is more convenient to slaughter the duck, as shown in the figure below.

5. Finally, the duck is slaughtered, as shown in the figure below.

1.Tie your feet and bend your neck back with your hands to pinch the beak of the duck, exposing the throat under the beak. I pluck out the hair of the inner position of any part.

Prepare to accommodate a big name, first fill it with light salt water, and later use it to hold duck blood (if you don't like duck blood, just find a container, or simply pour it into the toilet).

2.If there is a helper, ask him to help catch the duck's feet (if not, you can step on it with your own feet), pinch the duck's head with one hand, expose the plucked part, and cut it with a quick knife, about 1 3, it is best to cut only the blood vessels and trachea, not the esophagus.

3.Quickly lift the duck's feet, guide the duck's head with your hands, and flow the blood into the large bowl. At this time, it should be noted that the duck has a lot of strength when it is dying and struggling, so you can tie the wings in advance, or pay attention when controlling the blood, so as not to let the wings knock over the blood bowl.

4.When the blood runs out, boil a pot of boiling water, soak the duck in it, and pluck the feathers while it is hot. After plucking, it is disemboweling and eviscerating.

Notes:

1 Before slaughtering, you must give the duck some wine, I gave him a small cup of two pots, so that the benefits are inside3, the first is the most important, it is easy to pluck out the fluff, the second anesthetizes his province, it is painful when it is decapitated, and the third is when he is on the road, he drinks and is not guilty in the next life.

2. The knife must be sharpened quickly, otherwise it will be inconvenient to slaughter.

3. Prepare a bowl with some water and salt for blood.

Once the preparations are done, just follow this instruction and slaughter it.

Hack to death - pluck - burn - disembowel - wash it.

1. First prepare knives, liquor, water cups, hot water, and water basins, catch the ducks, and then pour an appropriate amount of liquor into the ducks, so that it is more convenient to slaughter the ducks.

2. Cut the neck of the duck with a knife and let go of the duck's blood.

3. Then put the duck into the water basin, pour boiling water and pluck the duck's feathers.

4. Finally, the duck is slaughtered.

The specific steps for slaughtering ducks in Shanhaoling are as follows:

1. Tie your feet, pinch the duck's beak with your hands and bend your neck back, exposing the throat under your mouth, and then pluck out the hair on the throat;

2. Prepare a big wrist, and put some light salt water in it to hold duck blood;

3. Grab the duck's feet, pinch the duck's head with one hand, expose the plucked parts, cut it with a quick knife, and cut it by one-third;

4. Quickly lift the duck's feet, guide the duck's head with your hands, and flow the blood into the big bowl;

5. When the blood runs out, boil a pot of boiling water, soak the duck in it, and pluck the feathers while it is hot; Bend filial piety.

6. After plucking, disembowel and remove the internal organs.

How to keep the ducks alive killed: wash them, drain them, put them in a plastic bag, and then put them in the quick-frozen layer to refrigerate. Rub salt directly on all parts of the duck.

You can also put the whole duck in vinegar and roll it for a while, and then wrap the duck meat in a cooler place with gauze soaked in vinegar.

Put the duck meat in the crisper box, pour rice wine into the box to soak the duck meat, and then sprinkle a little salt to salute or you can replace the rice wine with drunken material or bad marinade, and keep it longer.

You can cover the duck with a layer of plastic wrap, then spread ice cubes around it and put it in the refrigerator to refrigerate, or if there is no ice, you can also put it in cold water.

Generally speaking, the temperature at which the duck is kept is minus 40 degrees, and it can be stored for 30 to 40 days at this temperature, but if it is placed in the fresh-keeping cabinet, it can only be stored for three to four hours.

Summary. 1. If it can be fresh, it is the best, fresh is limited, but first you have to find a stable sales channel, kill as much as you want, and sell as much as you want; 2. If the quantity of goods is large and there is a stable supply of ducks after slaughter for a long time, it can be sold to frozen stall owners in restaurants, restaurants and markets; 3. If you have a stable supply for a long time, you can find a processing factory to cooperate, and you can make processed foods and sell them, such as duck neck duck meat food, etc., which can be promoted in local supermarkets after processing, or you can open a store online to sell. The above methods depend on how much you have, whether the supply is stable, if you only have a few, then sell it to your relatives, neighbors and friends around it

Kiss, you Changtuan answer! We're glad to hear your questions and answer them! This is the time to query and/or analyze the data for you

1. If it can be fresh, it is best, fresh is limited, but first you have to find a stable sales channel for lead and wax, and sell as much as you want; 2. If the quantity of goods is large and there is a long-term stable supply of slaughtered Huai slip duck, it can be sold to the frozen stall owners of restaurants, restaurants and markets; 3. If you have a stable source of goods for a long time, you can find a processing plant to cooperate, and you can make processed foods and sell them, such as duck neck duck meat food, etc., after processing, you can sell in local supermarkets or open stores online. The above methods depend on how much you have, whether the supply is stable, if you only have a few, then sell it to your relatives, neighbors and friends around it

I hope my grandson will be of great help to you! Hope it helps! Have a great day! If you think the rent chain is helpful to you, please move your fingers hard and give it a thumbs up! Thank you

Roasted duck with dried soybeans

First of all: we prepare the raw materialsDucksDried soybeans(These two things should be better than matching, otherwise it will not taste good if there are more of them) pickled pepper, pickled ginger, dried pepper, chili, a little, ginger slices, garlic to be whole, seasoning: cooking wine, bean paste, bay leaves, star anise, salt, flavor, soy sauce, sugar.

Steps: First: We have to put in advanceDried soybeansStir-fry it in a clean pan If there is a slight tiger skin, you can soak it in boiling water for about half an hour.

Second:Ducks that are now being processedWash and cut into pieces It should not be too large, you can put a little salt and cooking wine to taste This duck can be made here without blanching. To preserve the original flavor of the duck.

Third, heat the duck into the pan over medium heatStir-fryAdd pickled pepper and pickled ginger during the stir-frying process Continue to stir-fry, and add dried peppercorns, bean paste, and star anise bay leaves after drying slightly. To increase the flavor, stir-fry evenly and pour in the beer. Recommendations:

Beer will be more fragrant here, and if you don't feel comfortable with beer, you can change it to purified water.

Then turn on the high heat and boil until boiling, turn to low heat, here you don't need to put salt in the early seasoning, because there is salt when marinating duck meat in front, and the bean paste is also salty You can put sugar, flavor, and garlic first. Cover the pot. Cook for about 20 minutes, try the saltiness again, and decide whether to put salt or not, the soup is not easy to burn too dry when it comes out of the pot, and it will be better to leave a little taste.

Fourth, if the soup is not thick enough, you can add a little wet cornstarch out of the pot and finally sprinkle chopped green onions, sprinkle chopped green onions, delicious and deliciousRoasted duck with dried soybeansIt's done.