Salt duck
By VicentaLakin
This practice best reflects the taste of duck flesh, which is white, fat, not greasy, fragrance, fragrance, and which is resistant to osmosis。
Recipe Recommendations
- duck leg 2 only
- water 2 liters
- salt 50 grams
- pepper 10 grams
- spiced powder half a teaspoon
- cinnamon a
- cumin half a spoonful
- onion a
- Jiang three pieces
- cooking wine two spoonfuls
- geranyl three pieces
- salty and fresh
- burn
- several hours
- ordinary
Steps for Salt duck
1
Take the duck hair clean, cool water immersed for two hours, and change water several times in the middle。
2
A good duck's legs are as white as jade and dry the surface water。
3
Salt, peppers, fragrances, little flaming noodles, little yellows of salt, the smell of peppers, be careful not to fry them。
4
While the heat is pouring into the treated duck leg, the surface is salty。
5
Put it in a bag and freeze it for 24 hours。
6
When the salt is made, the salt of the surface is thoroughly washed with water。
7
A cold pot, onions, ginger, wine, cinnamon, fragrance, fragrance, burning of the fire, boiling of the fire for 30 minutes, boiling of the fire, then cooling of the fire, picking up spices, immersing in the fridge for a few hours, and taking out the plate when eating。
8
The finished chart。Salt duck Make Tips
Carnation: The amount of salt is controlled by its own taste, the fire is important, and the fire must turn into a small fire, as small as possible, and if necessary, the duck's leg can be poured into the ice water, cooled down and soaked。