Salt duck
By VicentaLakin
Recipe Recommendations
- duck half a
- coarse salt 50 grams
- peppercorns 10 grams
- cinnamon Subparagraph 1
- octagonal 2 capsules
- geranyl 3 tablets
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- braised
- several hours
- ordinary
Steps for Salt duck
1
Handle the duck first: the duck is treated cleanly, immersed in water for several hours, during which time the water is changed and the blood is washed. Dry, or dry water with kitchen paper。
2
Pickles: 50 grams of rough salt, 10 grams of pepper, 1 fraction of guacamole, 8 ovals, 3 slices of vanilla, 1 grain of grass, acne acreage
3
Pires, eight horns, cinnamon, fragrance leaves, salt, and a little fire, until the salt has turned off the fire。
4
When the pickled pickles are cooled, put them on the processed duck with ginger. Zirconium, duck skin and knife mouths are erased, so that as much as possible the salt particles are evenly covered in the surface of the duck, covering the skin. It's been frozen all night
5
The duck that was salted all night, boiled the pot and burned it. Cracked ducks, ginger chips, onions, eight cents (2 pieces), guacamole (1 fraction), wine 2 tea spoons。
6
When boiled to boiling water, the caps were replaced with a minimum of 30 minutes of cooking until the ducks were ripe. ♪ Keep the water boiling ♪
7
Cooked ducks out, put them in cold water
8
The roasted duck soup is filtered out of the slag and cooled, and the colded duck leg in the ice water is dipped into the duck soup and placed in the freezer overnight。
9
Just take the cut, white as jade, fine salty。Salt duck Make Tips
One, pickled ducks recommend rough salt. Zerry made salt ducks with fine salt. And when you come out, pickle, you'll have a little slag attached to the duck, you won't wash it off, you won't look good, and you'll feel the same amount of salt, and you'll be saltier. 2. The salt ducks that want to be prepared are tender and the fire is important, and it is important to keep the fire small, before it boils, and to shift it to the fire, preferably to contain the fact that the water remains in a few seconds apart, so that the ducks that are cooked under such a fire are better kept unwooded, and the salt ducks that are made are softer。