How to make preserved duck delicious?
Dried duck material: duck1750g, salt 250g;
The characteristics of preserved duck: delicious and sweet, bright skin color.
The practice of preserved duck:
1. Slaughter and wash the ducks, and remove the internal organs and dirt.
2. Cut off the wings of the slaughtered duck and the feet below the knee.
3. Slaughter the duck from the tail thigh to the neck wishbone and break the chest.
4. Cut off the ribs on both sides from the neck with a knife, and cut off six or seven ribs.
5. Then cut the duck's chin and tongue from the duckbill.
6. Wipe the duck's head and neck evenly with 200 grams of refined salt, and then put a pinch of salt on the wings and leg bones with 50 grams of refined salt. Marinate the duck overnight.
7. The next day, soak the salted duck in cold water for about two or three hours until the salty taste of the duck has faded, then take it out of the pot and expose it to the sun.
8. When drying dried salted duck, first spread the duck's inner cavity upward with a bamboo curtain with sparse eyes, then dry it in the sun for two hours, and then turn the duck's back upward for shaping, which looks like Duck Nan'an and has a good shape. When you feel comfortable, put on a rope loop and hang it with a bamboo pole before drying.
The method of homemade preserved duck: 1. Dried duck:
Ingredients: half salted duck, 300g lettuce, onion100g, onion150g; Bean skin;
Accessories: appropriate amount of oil, appropriate amount of salt, 5 garlic cloves, 3 pickled peppers, 3 green peppers, 3 red peppers, appropriate amount of onion ginger, 3g of thirteen spices, 30ml of rice wine, soy sauce 15ml, 2g of sugar, bean paste 15g, douchi15g;
Dry pot duck's steps
Soak half a cured duck in clear water for 1-2 hours; Prepare seasoning; Soak and wash the bean skin in advance, peel the lettuce and wash the onion; Slice lettuce and onion; Chop onion, ginger and garlic, green pepper and pickled pepper; Cut the soaked preserved duck into pieces and steam it; Steam for 20 minutes on high fire and cover; Dumping the steamed fat of the steamed preserved duck; Add onion, ginger, garlic and pickled pepper to the wok and stir fry; Add bean paste and lobster sauce and stir-fry until fragrant; Add onion and bean skin and stir fry; Add preserved duck and continue to stir fry; Add 2 spoonfuls of rice wine and stir fry; Add soy sauce and continue to turn over; Add lettuce and stir fry; Add thirteen incense; Add a little sugar and stir fry; Add green pepper; Stir well and turn off the fire.
Note: preserved duck should be soaked to remove some salty taste and avoid being too salty; Steaming the preserved duck in advance can not only remove the oil inside, but also reduce the frying time. Vegetables can also be replaced with any variety they like; Don't add any more salt, the sauce and duck meat are already salty.
Second, stir-fry salted duck:
Ingredients: 250g cured duck, oil, salt, scallion, shredded ginger, cooking wine, garlic slices, salt and chicken essence;
Steps:
1. This is a whole piece of preserved duck. Wash it with clean water first.
2. Cut the duck. I prepared it for two people.
3. The cured duck is hard, so steam it in a pressure cooker for about 10 minutes. Be sure to leave the soup in the bowl after steaming.
4. Take some time to cut green onions, garlic and ginger. Chop pepper. I brought it from home, too
5. Heat the oil in the pot.
6. Stir-fry ginger and garlic first.
7. Add the duck, chopped pepper and chopped green onion in turn, stir-fry for a while, and when the duck is steamed into the stew pot for 2 minutes, pour the soup into the bowl.
8. Finally, add cooking wine, salt and chicken essence to serve.
Efficacy and function of cured duck
The fatty acid of salted duck has a low melting point and is suitable for the elderly, children and people with indigestion. Dried duck also has antioxidant function, and women who have beriberi, heart disease and love beauty are also good products. The most convenient way to pickle duck meat is to stew radish with duck meat, which can benefit qi and beauty. Radish can also make duck meat more delicious. Soak duck meat in light salt water for one hour, and stir-fry ginger slices in a hot oil pan until duck oil flows out. Boil the water and put in the radish pieces, and you will live well in half an hour. At this time, add a small amount of sugar, pepper, salt, etc. Season in the pot and stew for a long time.