Jiang dried salted duck
By VicentaLakin
Recipe Recommendations
- duck a
- salt 30 grams
- rock sugar 5 pieces
- octagonal appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- soy sauce a spoonful
- sweet sauce a spoonful
- honey a spoonful
- geranyl appropriate amount
- tangerine peel appropriate amount
- Red bean paste appropriate amount
- licorice appropriate amount
- clove appropriate amount
- fennel seeds appropriate amount
- sesame oil three scoops
- Jiang 3 tablets
Steps for Jiang dried salted duck
1
It is best to dissect a duck from its back, clean it up, and chop off its feet. I told the duck killer that I would chop off the back, but when he stabbed down, even the abdomen was cut open. Only a little skin was connected. Later, when I washed it, the skin was completely broken and turned into two and a half ducks.
2
After the ducks are completely drained, apply salt, evenly inside and outside. The duck I bought this time is small and uses about 30 grams of salt. If it weighs about 5 kilograms, it is recommended to use 40 grams of salt.
3
When applying soy sauce, you must apply it inside and outside. The soy sauce is mainly used to color it, and then apply the ginger powder to remove the fishy smell. Then seal it in a dense bag and marinate in the refrigerator for 24 hours
4
Prepare the spices for stewing. The pictures below are from top to bottom and from left to right: The first small picture shows the more common stewing ingredients, including prickly ash, star anise, cinnamon, fragrant leaves, peppers and dried tangerine peel.
5
The small picture is Cardamom.
6
The small pictures are licorice, clove and cumin.
7
The fourth small picture is Sha Ren. Put all small spices into a spice box
8
After the duck is taken out of the refrigerator, wipe off the ginger on it, and roast it in a preheated 190-degree oven for 30 minutes. The big duck can be roasted for about 10 minutes longer. About 20 minutes in the middle, take out and brush the honey once, and continue to roast until time
9
When roasting the duck, boil a pot of water, add the spices from step 4, a spoonful of sweet flour paste, salt, soy sauce, soy sauce, and a small piece of rock sugar, and cook for about 15 minutes. After the duck is roasted, immediately put it into a boiling marinade pot, turn off the heat, marinate for about 15 minutes, turn off the heat and simmer for another 15 minutes, take out, place on the roasting net, apply a thin layer of sesame oil on the whole body, and air dry for about 15 hours. Just cut the pieces directly when eating
10
finished productJiang dried salted duck Make Tips
1. This soy salted duck is purely a experimental product, and there are many things that can be improved: when marinating at the beginning, you can add pepper grains and pepper segments to further increase the spicy flavor. However, it should be noted that you must wipe it clean before roasting to avoid it being easy to burn when roasting, and ginger can also be shredded to make it easier to remove.
2. Don't save on rock sugar and honey. First, the color is more beautiful. Second, it is salty and spicy, salty and spicy, with sweetness.
3. The spices used for marinating can be prepared in Chinese medicine stores. If they are not all complete, it doesn't matter. You can use as much as you have.
4. In addition to peppers and peppers, which can be used according to the spicy degree that you can accept, the amount of other spices should be small and not large, so as not to be too heavy and snatch the aroma of ducks.
5. Because the ducks are roasted, the time to marinate should not be too long, just be cooked well.
6. After marinating for a long time, the flavor of the duck has completely penetrated into the bones. The soaking time in the marinade should not be too long to avoid excessive spice flavor.
7. The air-drying process is very important. After air-drying, the duck will have a stronger flavor and more chewy.
2. Don't save on rock sugar and honey. First, the color is more beautiful. Second, it is salty and spicy, salty and spicy, with sweetness.
3. The spices used for marinating can be prepared in Chinese medicine stores. If they are not all complete, it doesn't matter. You can use as much as you have.
4. In addition to peppers and peppers, which can be used according to the spicy degree that you can accept, the amount of other spices should be small and not large, so as not to be too heavy and snatch the aroma of ducks.
5. Because the ducks are roasted, the time to marinate should not be too long, just be cooked well.
6. After marinating for a long time, the flavor of the duck has completely penetrated into the bones. The soaking time in the marinade should not be too long to avoid excessive spice flavor.
7. The air-drying process is very important. After air-drying, the duck will have a stronger flavor and more chewy.