Introduction: Homemade smoked duck leg: the traditional method is simple and easy to learn, the steps are detailed, the salty flavor is beautiful, and it is super delicious
Hello everyone I am Lao Zuo, a post-90s who loves to study food. Lak is a traditional dish of our local cuisine, every household will make a lot of bacon, sausage, bacon, etc. in the winter, and it is an indispensable dish on the table in the New Year, and some of it will be given to relatives in the city. Today I will first share with you a smoked duck leg method, each step will be explained in detail, according to this method to make the wax duck leg color is beautiful and attractive, salty and delicious, whether it is fried, steamed, stewed, very good, more delicious than the purchase, come to see how to do it!
method:
1, Prepare 10 duck legs and add two spoonfuls of flour, grasp the surface until the surface is sticky and rinse off with running water. Wash the clean duck legs and put them in the box, add a handful of ginger shreds, half a bottle of white wine, grab and mix evenly, close the lid and marinate for 2 hours to remove the fishy smell.
2, add a bag of salt to an iron pot about 200 grams, a handful of peppercorns about 15 grams, two fragrant leaves, 3 star anise, open medium-low heat and slow fry, stir-fry after the aroma is turned off and put on the heat to cool.
3, after the fried salt is cooled, pour into the duck leg box, each duck leg should be spread evenly, where the salt is a little bit to remove, it will be more salty, all smeared well after room temperature marinated for one night, halfway to turn over.
4, The second strip in the morning to drain the excess spices, squeeze the duck legs on the clean cotton rope.
5, put it outdoors to air dry for a week, the third day will be dry duck leg meat, to the seventh day when the duck meat will become relatively hard.
6, on the eighth day, the duck leg is retrieved, and the duck leg feels firm and oily.
7, spread a piece of tin foil in an iron pot, add a handful of rice, a handful of tea leaves, a handful of tangerine peel, a small spoonful of sugar.
8, put a steaming drawer on tin foil, put on the air-dried duck legs, turn on the fire and smoke, cover the lid and smoke for about 6 minutes.
After 9 or 6 minutes, it is particularly beautiful to take out and color, and it looks very appetizing, giving gifts during the New Year or using it to entertain guests with special face.
Our smoked duck legs are ready, and they can be eaten stewed, fried, and steamed, and the salty flavor is beautiful, more delicious than what you bought.
Today you will share this with you, like to eat smoked wax duck legs of the family remember to collect Oh!