How to make cured duck

Cuisines and functions: private braised vegetables, pickles, nourishing and nourishing recipes, spleen-boosting and appetizing recipes, malnutrition recipes: cured duck

cured duck Materials for making:

Ingredients: 1750 grams of duck

Seasoning: 250 grams of salt

Features of cured duck: delicious and sweet, translucent skin.

How to make wax duck:

1. Slaughter and wash the duck to remove internal organs and dirt.

2. Chop off the duck wings from the slaughtered duck, and chop off the duck's feet below the knee.

3. Slaughter the duck from the tail to the wishbone of the neck, and break the chest.

4. Then use the knife from the neck to chop off the arm bones on both sides, and chop off six or seven ribs.

5. Then cut off the duck's chin and tongue from the duck's mouth.

6. Use 200 grams of refined salt to rub the head and neck of the duck evenly, then use 50 grams of refined salt to put a pinch of salt on the wing bones and duck leg bones. Marinate the duck overnight.

7. The next day, soak the marinated duck in cold water for about two to three hours. When the saltiness of the duck has subsided, you can put it in the pot and put it on the shed to expose it to the sun.

8. When drying the cured duck, first use a bamboo sieve to spread the inner cavity of the duck upward, dry it in the sun for two hours, then turn the duck over and shape it with its back upward, so that it looks like Nan'an cured duck. , good shape. When you feel refreshed, put on a rope loop and hang it on a bamboo pole before drying in the sun.