Pickling:
1: Kill the duck, remove the hair and viscera, kill the tip of the wing and the feet of the duck, cut it open from the chest, wash it, and then hang it.
Spicy salted duck
Spicy salted duck
Sprinkle with dry water.
2: rub salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the steam evaporates, take it out and grind it. After that, the duck was weighed and dried with 6.25% of its weight. Put 3/4 of the salt into the neck incision and turn it repeatedly to make the salt stick to all parts of the abdominal cavity evenly. Its? Salt should be rubbed on the isolated chest muscle, calf muscle and mouth. After rubbing the salt, put it into the cylinder in turn, take it out after pickling 12 hours, lift the tail wing, open the anus, and make all the salt water in the cavity flow out, which is called brine buckle. Then pile it in the tank, about 8 hours, and buckle the salt water for the second time.
3: Double salt. After the second marinating, mix pepper, spiced powder and white sugar evenly and smear them on ducks, especially where the meat is thick. Nanjing style should be dipped in sweet noodle sauce, Hunan style should be dipped in Chili powder, and then put in the tank for ten hours, turning once in the middle. If the duck meat is big, the curing time will be longer.
4. After the duck comes out of the tank, lift the dripping salt water, dry the inside of the duck with hot gauze, then cross-brace it in the duck's belly with two sticks, press it into a plate shape, and dry the water.
5: ignite with straw, sprinkle with chaff shells, wait until the smoke from the initial burning is exhausted, smoke repeatedly, and roast the duck until golden brown. Another method of this step is baking.
Exercise 2
condiments
Duck 1
condiments
30g of salt, 5 pieces of rock sugar, 3 pieces of ginger, an appropriate amount of star anise, pepper, cinnamon, dried pepper, soy sauce 1 tbsp, sweet noodle sauce, honey 1 tbsp, fragrant leaves, dried tangerine peel, nutmeg, licorice, clove, fennel seeds and sesame oil.
Spicy salted duck
Spicy salted duck
step
1. It's better to gut the duck from behind, clean it up and chop off its feet. I told the duck killer to chop off his back, and as a result, his stomach was cut off with a knife, leaving only a little skin attached. Later, when washing, the skin was completely broken and became two and a half ducks.
2. After the duck is completely drained, sprinkle salt evenly inside and outside. The duck bought this time is relatively small, with about 30 grams of salt. If it is about 5 kg, it is recommended to use 40 grams of salt.
3. Apply soy sauce, both inside and outside. Soy sauce is mainly colored, and then smeared with Jiang Mo to remove fishy smell. Then sealed with dense bags and marinated in the refrigerator for 24 hours.
4. Prepare spices for pickling. The following pictures are from top to bottom and from left to right: The first picture shows common marinades, including pepper, star anise, cinnamon, fragrant leaves, pepper and dried tangerine peel. The second small picture is cardamom. The third picture is licorice, clove and fennel. The fourth small picture is the sandman. All the small spices are packed in spice boxes.
5. After the duck is taken out of the refrigerator, wipe off the Jiang Mo on it and bake it in the oven preheated to 190 degrees for 30 minutes. Duck can be roasted for about 10 minutes. About 20 minutes in the middle, take it out and brush it with honey once, and then continue baking until the time.
6. After the duck is roasted, boil a pot of water, add the seasoning of step 4, a spoonful of sweet noodle sauce, salt, soy sauce and a small piece of rock sugar, and cook for about 15 minutes. Immediately after the duck is roasted, put it into the boiling brine pot, turn off the fire for curing 15 minutes, and then turn off the fire for stewing 15 minutes. You can cut it directly when you eat it.
Cooking tips
1. This salted duck is purely experimental, and there are still many things that can be improved: at the beginning of curing, you can add pepper granules and pepper segments to further increase the spicy taste, but you should pay attention to cleaning it before baking, so that it is not easy to burn when baking, and Jiang Ye can be shredded and removed more easily.
2, rock sugar and honey must not be saved, first, the color is more beautiful, and second, it is neutral, salty and spicy, salty and sweet.
3. The spices used in salt water can be prepared in Chinese medicine shops. It doesn't matter if it's not uniform. You can use as much as you want.
Except pepper and pepper, the amount of other seasonings should be less, not too heavy, and steal the taste of ducks.
5, because the duck is roasted, it should not be marinated for too long, and it can be cooked thoroughly.
6. After a long period of pickling, the taste of duck meat has completely penetrated into the bone, and the soaking time in the marinade should not be too long, so as not to be too spicy.
7. The air drying procedure is very important. Air-dried duck meat tastes more intense and chewy.
8. Finally, I found that the duck was split in half and hit it right. Haha, the oven and pot at home are not big enough, and the whole thing is really a little troublesome. By the way, if you use a whole duck, you need to add a pressing step, that is, after the completion of the third pickling step and before the fifth roasting step, press the eviscerated duck with a heavy object for about 3 hours, and then cross the duck's chest with two chopsticks to keep it flat.
Nutritional value editor
Duck meat has high nutritional value and cool nature. Scientific eating can nourish the stomach and make it flat.
Spicy salted duck
Spicy salted duck
Clearing liver, keeping fit, beautifying, benefiting qi, eliminating dampness, stimulating appetite, strengthening spleen, improving eyesight, calming nerves, promoting blood circulation to remove blood stasis and nourishing yin are deeply loved by people. Sauced duck can be used as a casual snack or as a special dish on the sprinkling table. After opening, you can taste the delicious cold food and enjoy the flavor of traditional hot food after heating. It is a four-season health preservation, a feast for guests and friends,