How to make authentic salted duck

How to make authentic salted duck? Many people prefer salted duck, and there are many ways to make salted duck. The production of salted duck requires dozens of precious medicinal materials to be soaked, then smoked with spices, air-dried and marinated. Let's take a look at the skills and related information on how to make authentic salted duck.

Tips on how to make authentic salted duck 1 salted duck taste

The smell of salted duck penetrating bones has been deeply reflected in the bone marrow, so even the bones are reluctant to throw away after eating meat, and sometimes they have to be sucked back and forth many times. Especially the salted duck in Hunan is spicy, most people are afraid of spicy food, so their eyes will be dry, but for Hunan people, the hotter it is, the more enjoyable it is, and people can't stop.

If you cook salted duck yourself, it will be as simple as possible, which will save a lot of complicated processes. Of course, you need to go through four processes: pickling, baking, marinating and air drying. Generally, there is not much problem, and the salted duck made must make people drool. Let's briefly share the production method and process of salted duck:

The production steps of salted duck are as follows:

First, gut the duck, cut off its claws, wash it, split it, squash it, sprinkle salt on the whole body, spread it out with two bamboo sticks, and air dry it for several hours. Then, mix the bittern and marinate the duck embryo again.

Put the duck embryo in cold salt water, add 1 bottle sake and 200g cooking wine, and marinate for one day in summer and two days in winter. Finally, take out the salted duck embryo, dry it, put it in the oven and bake it in the oven at 200 degrees for about an hour. After baking, you can brush a layer of sesame oil on the surface, and then you can chop it up and eat it.

How to make authentic salted duck II. How to make salted duck?

1. salted ducks need to be salted before cooking. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the steam evaporates, and then take it out and grind it. After that, the duck was weighed and dried at 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. The rest of the salt in vitro, should be with the pectoral muscle,

Mainly calf muscles and mouth. After rubbing the salt, put it into the tank in turn, marinate it for 12 hours, take it out, lift the hind wings, open the duck's anus, and make all the salt water in the cavity flow out, which is called marinating. Then it is stacked in the cylinder, and after about 8 hours, the second brine is deducted.

After the second salting, mix pepper, allspice powder, sodium sulfate and white sugar evenly and smear them on ducks, especially where the meat is thick. Nanjing style should be covered with sweet noodle sauce, Hunan style should be covered with Chili powder, and then put in the jar for ten hours, turning once in the middle. If the duck is big, the curing time will be longer.

2. At the beginning of curing, you can add pepper granules and pepper segments to further increase the spicy taste, but it should be noted that it should be wiped clean before baking to avoid easy burning during baking. Jiang Ye can be crushed and removed more easily.

3, rock sugar and honey must not be saved, first, the color is more beautiful, second, it is neutral and strong, salty and spicy, salty and sweet.

4. Except for pepper and prickly ash, the amount of other spices should be less than enough, so as not to steal the smell of ducks.

Common practice of salted duck

Practice of salted duck 1

Ingredients: duck 1.

Seasoning: 30g of salt, 5 pieces of rock sugar, 3 pieces of ginger, proper amount of star anise, proper amount of pepper, proper amount of cinnamon, proper amount of dried pepper, 1 spoon of soy sauce, 3 tablespoons of sweet noodle sauce, 1 spoon of honey, proper amount of fragrant leaves, proper amount of dried tangerine peel, proper amount of nutmeg, proper amount of licorice, proper amount of clove, proper amount of fennel seeds and 3 tablespoons of sesame oil.

1, it's best for ducks to open their backs, clean them and chop off their feet. I asked the duck killer to cut off his back, but he cut off his stomach with a knife, leaving only a little skin. Later, when he washed it, 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 I bought this time is very small, and I used about 30 grams of salt. If it is about 5 kilograms, it is recommended to use 40 grams of salt.

3, with soy sauce, both inside and outside, soy sauce is mainly for coloring, and then with Jiang Mo to fishy. Then sealed in a dense bag 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 small 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 shows licorice, cloves and fennel. The fourth small picture is the sandman. All 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, and then continue baking until the time.

6. After the duck is roasted, boil a pot of water, add the spices, a spoonful of sweet noodle sauce, salt, soy sauce and a small piece of rock sugar in step 4, and cook for about 15 minutes. Immediately after the duck is roasted, put it into the boiling salt water pot, turn off the fire and marinate for about 15 minutes, then turn off the fire and stew for 15 minutes. When you eat it, just cut it into pieces.

Practice of salted duck II

Ingredients: common soy sauce 1 100 ml, yellow rice wine 800 ml, soy sauce 50 ml, wine 100 ml, sugar 150 g, brown sugar 100 g, salt, 2 star anise, 3 pepper and/kloc.

1. Wash the ducks and hang them in a ventilated place to dry for 2-3 days.

2. Put all seasonings (except white wine) into a large basin, heat and boil, then cool to room temperature, add white wine and marinate the duck.

3. Take it out after curing for 3 days, and dry it in a ventilated place for 2-3 days. According to your personal taste, if you like duck, do more.

The practice of salted duck 3

Ingredients: half a duck 1100g, soy sauce1tbsp, sweet noodle sauce 1.5 tbsp, oil 5 tbsp. Onion 1-2. 3-4 slices of ginger, 2 star anise, 2 small pieces of cinnamon, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1.5 tablespoons of Shaoxing wine, 2 tablespoons of sugar (preferably rock sugar), 1/2 teaspoons of salt and 1.5 cups of water.

1. Wash and drain the tender duck for later use. Wash shallots and cut into sections. Wipe half of the duck evenly with soy sauce, then coat it with sweet noodle sauce and marinate it in a moisturizing refrigerator overnight.

2. Add 3-4 tablespoons of oil to a non-stick pan, put it on the stove for medium heat, dry the duck with a paper towel, fry the skin down, turn it over and fry it again. If you are not afraid of frying, you'd better fry the duck golden brown.

3. Take out the duck, wash the pot and heat it on the stove with high fire, add 1 tbsp oil to fry the other three ingredients, then add all four ingredients to boil, add the fried duck, and simmer for 35 minutes after the water boils.

4. Then adjust the medium fire to collect the juice until it is thick. The duck is a little cold and can be cut into pieces.

Skills of how to make authentic salted duck Three benefits of salted duck

Chinese medicine believes that duck meat is sweet and slightly salty, cold in nature, and enters the spleen, stomach, lung and kidney meridians. It has the functions of nourishing the yin of five internal organs, clearing away the heat of asthenia and fatigue, enriching blood and promoting blood circulation, nourishing the stomach and promoting fluid production, relieving cough and arresting convulsion, clearing away heat and toxic materials, nourishing yin and reducing fire, stopping dysentery and nourishing, and is especially suitable for measles patients.

It has obvious curative effect on fever. Duck blood, duck liver, duck gall and duck egg white also have medicinal value. For example, duck meat, which people often eat, can not only supplement a variety of nutrients necessary for the human body, but also dispel summer heat and keep fit. Suitable for people with tuberculosis, bone steaming, edema, night sweats, dry throat and thirst, and men's nocturnal emission.

It is especially suitable for women with symptoms such as menorrhagia. Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart disease such as myocardial infarction.

Duck meat is cold in nature, cold in nature and sweet and salty in taste, which makes up for the deficiency. Nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, replenish blood and promote blood circulation, nourish the stomach and produce fluid, relieve cough and self-alarm, and promote digestion. Most people are suitable for eating, especially those with body heat, excessive internal heat, weakness, anorexia, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.

What are the nutritional values of salted duck?

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body. All kinds of salted duck products (20 tablets) have protective effects on patients with heart diseases such as myocardial infarction.

Applicable people: most people are suitable for eating, especially patients with body heat, excessive internal heat, weakness, anorexia, constipation, edema, heart disease, cancer and after radiotherapy and chemotherapy.

Edible effect; Duck meat is cold in nature, cold in nature and sweet and salty in taste, which makes up for the deficiency. Nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, replenish blood and promote blood circulation, nourish the stomach and promote fluid production, relieve cough and alert yourself, and eliminate snail stagnation.

Every time we go to a city, what we like best is to eat all those snacks, because even the same food has different characteristics in different places. That's why every place has a special dish. Take the salted duck mentioned above as an example. It is a famous dish in Jiangnan, so visitors to Jiangnan will definitely not miss the opportunity to taste it. In addition, it has good nutritional value. Why not?