First, the preparation of raw materials?
1 Ingredients: Using duck or various local ducks, choose ducks with a live weight of more than 1.5 kg as raw materials for processing. ?
2 accessories: salt, pepper, star anise, onion, ginger, balsamic vinegar. ?
Second, the process?
Duck → Slaughter, Wash → Open 膛, Net 膛 → Cold Water Soak → Hang Drain → Marina → Air-dried → Cook → Cool, Drain → Finished Product.
1 Slaughter: Cut a small mouth on the live duck, do it with blood and go to the net. Do not leave fine hair. Cut off the 2nd joint and paws of the duck wings, and then wash; then open under the right wing, the length of the knife is the most Not more than 4cm, remove all viscera, and the duck lungs must go to the net; rinse the net or clean the blood stains in the bowl, then soak in cold water for about 1 hour, hook the duck neck slaughter small mouth and drain water.
2 Marinated: In the middle of the fire will be refined salt, a small amount of star anise, pepper stir fry until the flavor, made of accessories, and with the amount of saturated brine reserve. 1 duck with a net weight of 2 kg can use 200-250 g of accessories. Firstly use 3/4 accessories to fill in the duck cavity from the opening, and use the rest of the hot auxiliary materials to wipe the body of the duck body. Because the muscles at the leg muscles are thicker, rub it from the bottom upwards to make the muscles to be pressed and the salt is easy. penetration. Then use hot accessories to wipe the mouth of the duck's mouth and neck, and then put the preserved duck body into the container. After 2 to 3 hours of marinating, pour out blood in the cavity. And rinsing with clean water, immersed in saturated saline for about 2 hours, then removed and hung. After finishing the duck body, hook it with the hook and hold it on the neck, and then pour it with boiling water, the shape is full, and then hung in the ventilated place where the sun cannot reach. Dry it.
3 Cooking: Cook the water in the pot and boil it. Add ginger, scallion, star anise and balsamic vinegar to a small fire. Put the duck head down and the legs up. Put it into the pot, and later remove the duck body, pour the water with lower temperature inside the pot, and put it into the pot again. This way, the pot operation is performed several times to make the water temperature inside and outside the duck cavity more consistent, and then cover the lid. , Keep the duck soup on the side of the pot and play a small bubble, about 1 hour or so, Lek to the soup, after cooling can be cut to eat. ?
4 Finished product processing: brine ducks can be stored for about 1 week in winter, save 2 to 3 days in spring and autumn, and only 1 day in summer. Storage time should not be too long, otherwise easy to bone separation, because it has been cooked, more susceptible to pollution deterioration, it is best stored in cool and ventilated place.
1 Ingredients: Using duck or various local ducks, choose ducks with a live weight of more than 1.5 kg as raw materials for processing. ?
2 accessories: salt, pepper, star anise, onion, ginger, balsamic vinegar. ?
Second, the process?
Duck → Slaughter, Wash → Open 膛, Net 膛 → Cold Water Soak → Hang Drain → Marina → Air-dried → Cook → Cool, Drain → Finished Product.
1 Slaughter: Cut a small mouth on the live duck, do it with blood and go to the net. Do not leave fine hair. Cut off the 2nd joint and paws of the duck wings, and then wash; then open under the right wing, the length of the knife is the most Not more than 4cm, remove all viscera, and the duck lungs must go to the net; rinse the net or clean the blood stains in the bowl, then soak in cold water for about 1 hour, hook the duck neck slaughter small mouth and drain water.
2 Marinated: In the middle of the fire will be refined salt, a small amount of star anise, pepper stir fry until the flavor, made of accessories, and with the amount of saturated brine reserve. 1 duck with a net weight of 2 kg can use 200-250 g of accessories. Firstly use 3/4 accessories to fill in the duck cavity from the opening, and use the rest of the hot auxiliary materials to wipe the body of the duck body. Because the muscles at the leg muscles are thicker, rub it from the bottom upwards to make the muscles to be pressed and the salt is easy. penetration. Then use hot accessories to wipe the mouth of the duck's mouth and neck, and then put the preserved duck body into the container. After 2 to 3 hours of marinating, pour out blood in the cavity. And rinsing with clean water, immersed in saturated saline for about 2 hours, then removed and hung. After finishing the duck body, hook it with the hook and hold it on the neck, and then pour it with boiling water, the shape is full, and then hung in the ventilated place where the sun cannot reach. Dry it.
3 Cooking: Cook the water in the pot and boil it. Add ginger, scallion, star anise and balsamic vinegar to a small fire. Put the duck head down and the legs up. Put it into the pot, and later remove the duck body, pour the water with lower temperature inside the pot, and put it into the pot again. This way, the pot operation is performed several times to make the water temperature inside and outside the duck cavity more consistent, and then cover the lid. , Keep the duck soup on the side of the pot and play a small bubble, about 1 hour or so, Lek to the soup, after cooling can be cut to eat. ?
4 Finished product processing: brine ducks can be stored for about 1 week in winter, save 2 to 3 days in spring and autumn, and only 1 day in summer. Storage time should not be too long, otherwise easy to bone separation, because it has been cooked, more susceptible to pollution deterioration, it is best stored in cool and ventilated place.
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