Recipes and detailed processing steps for brine ducks that can also be made at home

Recipes and detailed processing steps for brine ducks that can also be made at home

Ingredients: a white striped duck, about 1500 g.

Spices: Star anise 5 g, pepper 5 g, fennel 3 g, bai zhi 3 g, bai coco 3 g, cloves 1 g, 3 pieces of incense leaves.

Salt and pepper: 120 g salt, 10 g peppercorns.

Ingredients: 60 grams of green onion, 50 grams of ginger slices, 50 grams of salt, 50 grams of cooking wine, 15 grams of monosodium glutamate, 15 grams of sugar.

Detailed processing steps:

1. Clean up the remaining fluff and dirt in the abdominal cavity of the purchased white strip duck, and soak the bleeding water with water for later.

2. Add 120 g of salt and 10 g of pepper to the frying pan. Sauté over low heat until flavor comes out. After the salt turns yellow, turn off the heat, take it out and set aside.

3. When the salt is not hot, evenly coat the washed white duck with salt. Rub as you apply and sprinkle a little salt and pepper over the duck's mouth. After rubbing and applying, place in a container, seal with plastic wrap, refrigerate and marinate for at least one night, set aside.

4. Rinse the brine duck with water and set aside.

5. Add an appropriate amount of water to the pot (you can submerge the duck), put in the spice bag, cook on high heat for 20 to 30 minutes, release the aroma, add all the ingredients and processed duck, cook on high heat and turn to low heat, leave a few bubbles on the soup noodles in the pot every few seconds. Don't make him angry. If he was always allowed to boil, the meat would get older and eat better.

Always use low heat and keep the pot boiling, i.e. the water temperature is about 90-95 degrees. After simmering for about 45 minutes, you can get out of the pan.

remind:

1. If there is no white strip duck, you can also use duck legs instead, generally 5 to 6 duck legs.

2. Don't worry about eating saltwater duck. The taste will taste better after cooling. Cool and chop and pour in a little stock.

3. Before using the spice, soak it in warm water and then wash it before use. The aim is to remove dust and its unique color. Only in this way can the salty duck skin be white and not black.