Duck meat, the most common poultry meat on the table, can actually bring us great health care. Moreover, duck meat is a warm food, and diet therapy is not easy to get angry, which is also the biggest difference between duck meat and chicken. In fact, there are many ways to make duck meat, salted duck is the most popular one, and now it has become a kind of flavor food popular in the north and south of the country.

The taste of salted duck is completely different from the duck meat we usually cook. The salted duck has crispy skin, rich sauce flavor and long taste. Has the effects of promoting blood circulation, promoting qi circulation, invigorating spleen, nourishing stomach and beauty beauty. It is a favorite food for men, women and children, and also a good gift.

Duck selection: The fatter the raw duck, the better, especially those that have not laid eggs and changed their hair.

Pickling:

1: Kill the duck, remove the hair and viscera, kill the tip of the wing and the feet of the duck, cut it open from the chest, wash it, and then hang it.

Spicy salted duck

Sprinkle with dry water.

2: rub salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the steam evaporates, take it out and grind it. After that, the ducks were weighed and dried with 6.25% of their weight. Put 3/4 of the salt into the neck incision and turn it repeatedly to make the salt stick to all parts of the abdominal cavity evenly. Its? Salt should be rubbed on the isolated chest muscle, calf muscle and mouth. After rubbing the salt, put it into the cylinder in turn, take it out after pickling 12 hours, lift the tail wing, open the anus, and make all the salt water in the cavity flow out, which is called brine buckle. Then pile it in the tank, about 8 hours, and buckle the salt water for the second time.

3: Double salt. After the second marinating, mix pepper, spiced powder, sodium sulfate and white sugar evenly and smear them on ducks, especially where the meat is thick. Nanjing style should be dipped in sweet noodle sauce, Hunan style should be dipped in Chili powder, and then put in the tank for ten hours, turning once in the middle. If the duck meat is big, the curing time will be longer.

4. After the duck comes out of the tank, lift the dripping salt water, dry the inside of the duck with hot gauze, then cross-brace it in the duck's belly with two sticks, press it into a plate shape, and dry the water.

5: ignite with straw, sprinkle with chaff shells, wait until the smoke from the initial burning is exhausted, smoke repeatedly, and roast the duck until golden brown. Another method of this step is baking.

If you are tired of eating duck, you might as well change your taste, because salted duck can bring you different food enjoyment and high health care effect. As long as we can eat correctly and master these skills, we can enjoy different delicacies.