Is there an easy way to dry ducks? How to dry Peking duck

Now there's an easier way to dry ducks. Drying ducks with duck cabinets, only need to hang the ducks into the cabinet, and then set their own time, temperature and humidity on it, the duck's air drying and temperature are also very uniform, precise control is safe, can ensure the crispiness and tenderness of the roast duck, but also prevent mosquitoes and flies and other insects from attacking, more hygienic and healthy, more importantly, it does not need real-time guarding to bring great convenience to everyone, but also has the function of refrigeration and preservation, no longer have to worry about the shortage of drying, or the problem of being bad for too long.

Hair removal: The machine removes the large hairs and plucks the small hairs by hand.

After the live duck is slaughtered, it is first rolled in boiling water, and then put into the depilation machine to take off the coarse feathers on the duck, and then pluck the small fluff on the duck little by little. The hair must be taken off very cleanly, otherwise it will affect the appearance and quality of the duck, so plucking is also the most time-consuming part of the duck production.

Marine: Sprinkle 50 grams of salt on each duck and marinate overnight.

After plucking the duck feathers, the internal organs are removed, followed by the pickling process, which is also the core process of preserved duck production. "The quality and taste of the duck depends largely on whether every detail is done when marinating. ”

According to reports, each duck weighing about 4 catties needs about 50 grams of salt. The salt must be sprinkled evenly on the surface of the duck, then rubbed by hand for 3 minutes until the salt has evenly penetrated into the duck meat, and then marinated in a container for one night.

In this process, liquor should be added appropriately, which can not only remove the fishy smell of duck meat, but also play a role in preventing mosquitoes and corrosion.

Drying: Washed at least twice and dried twice.

The next day, the marinated duck is taken out, washed with plenty of water, and then the duck body is stretched out with bamboo slices to form a fan shape, and then dried for 3-4 days. The best drying weather is not sunny, but cloudy and northerly wind, and air-dried duck tastes the best.

After drying for 3-4 days, the duck should be cleaned, and then dried for about 3 days, and it can be marketed. This kind of duck can be stored for about a month at room temperature in winter, and it is best to eat it within a week if the weather is hot, and the taste is the best.

Peking duck recipe.

Material. Ingredients: chicken, squid, cooked quail eggs, beef shutters, tofu skin, fungus, oyster mushrooms, shiitake mushrooms, oyster mushrooms.

Excipients: dried chili, Sichuan pepper, green onion, ginger, garlic hot sauce, spicy bean paste, a small amount of spicy hot pot base (I used two tablespoons), two tablespoons of olive oil.

Sauce: 2 tablespoons of peanut butter (tahini), 1 spoonful of chicken bouillon, 1/2 head of garlic minced.

Method. 1.Wash all kinds of meat and vegetarian foods and wear them on skewers.

2.Put oil in the middle, add dried peppers and peppercorns, **, and wait for the peppercorns to change color slightly.

3.Add the chopped green onion and ginger, hot pot base, spicy sauce, bean paste, and stir-fry over medium-low heat.

4.When the green onions slowly turn brown and soften, pour the sauce into the pot and add water.

5.Boil the sauce and you're ready to skewer the meat and vegetarian skewers.

6.Add the sesame paste and chicken essence to the water, and add the minced garlic.

7.Brush the sauce with a brush on the spicy skewers out of the pan.

How to make duck legs:

Spare ingredients: 10 duck legs, 1 piece of ginger, 4 bottles of high liquor, 30 grams of Sichuan pepper, star anise, cumin, dried chili, 50 grams of salt;

Production process: The first step, fresh duck legs are prepared, first rinsed with running water, and then put the duck legs in a large basin, add clean water, soak for 2-3 hours, and see blood coming out halfway, remember to change the water;

The second step, until the color of the soaked blood becomes very light, it means that the soak is done, take it out, wipe the water on the surface of the duck leg, and use a fork to prick some small holes in the duck meat, try to prick some more;

In the third step, chop a small piece of ginger, after the moisture on the surface of the duck leg is dried, first apply a layer of white wine on the duck leg, evenly, and then smear the ginger minced, no need to take it out, put it in a basin to dry for 2 hours;

In the fourth step, in this process, all kinds of spices are prepared, put together in a food processor, broken, put into a wok, add salt, fry for a while, fry the salt until it is slightly yellow, and the spices are fragrant when they are put out to cool;

The fifth step is to evenly smear on the duck legs, then use a brush dipped in white wine to press lightly on the duck legs, seal the mouth of the container containing the duck legs with a piece of plastic wrap, put it in the refrigerator and marinate for 3 days, remember to pour out the blood water pickled every day, marinate it well, and use a rope to scrape it up and dry it in a cool place.

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Authentic cured duck pickling method.

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.

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Recipe 5 ducks, 300 grams of salt, 1 gram of sodium nitrate, 10 grams of Sichuan pepper, 30 grams of koji wine, 50 grams of sugar.

Craft After the meat duck is slaughtered, remove the hair, cut the abdomen to take the internal organs, cut off the wings and claws, wash and drain with water, cut the back of the duck, and cut a knife in the thick part of the thigh meat. Mix salt, nitrate, pepper, wine, and sugar, rub it inside and outside the duck, marinate it in the tank for about 7 days, flip it up and down 1 2 times, take it out and wash it with water, and hang it in a ventilated and dry place or in the sun. The sun-dried ducks are sent to the smokehouse, where they are smoked for 30 hours with chaff, wood chips or dried fruit husks until each duck is smoky yellow.

The finished product can be steamed or roasted, the color is reddish-brown, the taste is mellow, salty and sweet.

It is best not to expose bacon to the hot sun, and it can be eaten in about 7-15 days. It is best to keep bacon in a cool and ventilated place. When you want to eat, cut a piece and put it in a steamer, steam it for 30 minutes, slice it and eat it hot!

Or stir-fried greens and so on! According to your preference.

Eviscerate and wash the ducks. Apply the seasoning well and freeze it outside, this method is the easiest.

To dry the duck, you need to scrub the skin of the duck repeatedly with coarse salt.

1 duck (weighing about 1000 grams), 100 grams of refined salt. Method: (1) Wash the duck to remove the blood and water, rinse, smear the inside and outside of the duck body with refined salt, wrap it in a clean white cloth, put it in the refrigerator for 5 hours and take it out, remove the white cloth, and wipe the salt water.

2) Put the duck into the steamer, belly down, steam for about 25 minutes until cooked, let it cool and then chop it and put it on a plate. Ingredients: 3 chilled duck legs in the supermarket, coarse salt spoon, Sichuan pepper, star anise, cinnamon, ginger, green onion, and a little rice wine Steps:

1. Coarse salt, Sichuan pepper, star anise, cinnamon stir-fry in a dry pot over low heat (it's a little black, but it's not black) 2. After the duck legs are washed, wipe them with rice wine, ginger and green onions, and then marinate them with fried coarse salt, and put them in the refrigerator overnight (preferably 24 hours) - the salt is enough to wipe the surface evenly, too much duck meat will be tight, and the excess salt can be used directly in the safety bag next time, and the bag mouth can be shaken tightly, haha! 3. First boil a large pot of water, put the marinated duck legs in, the water must cover the meat, and then turn off the fire to a very small (it is best not to roll the kind, I use an induction cooker, just put it in the heat preservation gear), about 15 20 minutes can stew the duck 4, take out the duck, let it cool and chop it into small pieces, put it in a sealed box and put it in the refrigerator for preservation, and take out a few pieces when eating.

A list of ingredients.

Duck feet: appropriate amount, salt: 200g, Sichuan pepper: appropriate amount, star anise: 1 piece.

1. Wash the duck legs to control the moisture.

2. Put salt, pepper and star anise in a wok to fry until fragrant, and then let it cool.

3. Evenly spread salt on each duck leg.

4. Put it in a container, cover it, turn it over in two or three days, and you can hang it out to dry after a week.

5. Dry in the sun.

The best way to marinate salted duck eggs.

1. Wash and drain the duck eggs.

2. Prepare a small bowl of high liquor, a small half bowl of salt, enough to hold a glass jar of all duck eggs (wash with boiling water and dry).

3. Soak all the drained duck eggs in liquor, then roll them in salt, and then put them in a glass jar. Sealed glass jars.

4. Place the jar in a cool place and let it stand for 15-20 days, take it out, cook it, and eat it.

Or the third step is to soak the dried duck eggs in high white wine and stack them directly into the jar. Then pour in the completely cooled brine, it is advisable to cover the egg noodles, and seal the container: brine one:

According to the ratio of 4 kg of water for every 50 duck eggs, put an appropriate amount of ginger, star anise, and Sichuan pepper into the water and boil. After the aroma is boiled, add 1 kg of coarse salt, a little sugar and 50 grams of white wine. Brine two:

According to the documentary "A Bite of China 5" (Episode 5) "The Secret of the Kitchen", add ginger, star anise, Sichuan pepper, and bay leaves to the water, boil and simmer over low heat for 5 minutes, then add salt, stirring constantly, until the brine is saturated. After cooling, add the brine to the jar, submerge the duck eggs, and then add an appropriate amount of high liquor.

Key considerations for homemade salted duck eggs.

1. Putting liquor is the key to more oil in salted duck eggs, and you must not forget it. Because liquor can accelerate the coagulation of proteins in the egg, so that the oil in the yolk is squeezed out. The higher the proof of liquor, the better. Wine made from pure grains. If you want more oil in egg yolks, you can add more liquor in moderation.

2. Another key is that raw water and oil can not be seen in the whole process, so the jars and tools used to carry them should be fully washed and dried. Stained with raw water and oil, marinated salted duck eggs can spoil easily.

3. Wash the duck eggs gently and wipe them dry. Or when washing duck eggs, you can use a brush to scrub the dirt on the duck eggs, and then rinse them repeatedly with water to remove bacteria from the egg holes. Place in a basin or dish under ventilation or sun exposure and blow dry or sun-dried thoroughly.

Be sure to dry the water thoroughly.

4. The mouth of the altar must be sealed tightly. If someone uses a plastic bag, it is necessary to tie the bag tightly, and then tie a few more bags on the outside to ensure good sealing.

5. The amount of salt and water for marinating salted duck eggs is not very strict, as long as you use saturated brine, try to add salt slowly until you can not dissolve the salt salt.

6. Determine the pickling time according to your own expectations, within the specified time, the shorter the sugar core, the thinner, and vice versa, the harder it is. If you want to eat something lighter, you can eat it in 20 days, and if you want to eat something salty, it will take about 30-40 days. But from a health point of view, it's better to be lighter.

Ingredients: Duck.

Table salt, sodium nitrite (trace amount).

Method 1Choose ducks: the fatter, the better. Preferably a young duck that has not laid eggs or has not been moulted.

2.Pickling: After slaughtering, wash and scald with half-boiled water, remove hair, take out the intestines and liver, cut off the wings and feet, and put them into the marinade jar for pickling.

The marinating time varies depending on the season. From November to January, it must be marinated for 96 hours. From August to October, it must be marinated for 12 hours.

After pickling, the duck is taken out and stretched out with bamboo slices (not too wide) so that the wind can blow to every part of the duck's body. After drying the water, then roast the chaff repeatedly over a slight fire for about 3 minutes, and it is the finished product.

Blank drying equipment and tools: a duck pole, a set of hanging duck pole (or duck rack).

Method: Hang the blanched and sugared duck blank on the duck rod (or duck rack) and place it in a cool and ventilated place to dry the duck skin. Generally, it is dried for about 24 hours in spring and autumn, 4 to 6 hours in summer, and the drying time should be appropriately increased in winter.

Note: Avoid sunlight when drying duck billets, and do not use high-intensity lamps. In winter, do not install heating equipment indoors. When drying the duck blank, it is necessary to observe its changes at any time, and if it is found that the duck skin is spilling oil (oil beads) should be removed immediately and hung in the cold storage for preservation.