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The production process of Cantonese-style cured duck

1, steps: rinse the duck clean, if it is the whole duck to remove the internal organs, it is best to wipe the abdominal cavity dry with napkins.

2. After cleaning the duck legs, soak them in hot water for 1-2 hours. Add pepper and salt to the wok. Stir-fry the salt and pepper in the pan over low heat until you smell the pepper. Smear the fried pepper and salt and liquor evenly on the front and back of the duck legs. Wrap it in a fresh bag and marinate it in the refrigerator for 24 hours.

3, the detailed production steps of steamed cured duck: 1, soak the cured duck in warm water for 10 minutes and use a special brush to clean the dust and impurities on the surface of the cured duck. 2. Cut the cured duck into small pieces, put it in a pot with cold water, add shredded ginger and white wine, and boil the duck over high heat for 10 minutes.

Curing method of cured duck leg

1. Steps: put the dried duck leg in a large basin, then spread the prepared salt and pepper evenly on the duck leg, and rub it several times (the kneaded duck leg can be hung out to dry directly, but the flavor effect is not good. If you want to pickle the duck leg with better quality, first pickle it for a few days and then hang it out to dry).

2. Prepare materials: 10 duck legs, 1 handful of pepper, proper amount of crude salt, 20g high liquor to wash duck legs and drain water. Add 20 grams of high spirits. Massage for a while after adding spirits. Marinade: crude salt, cinnamon, a few incense leaves, a small handful of pepper, star anise 3. Put the seasoning in a cold pan and stir-fry over low heat.

3. The steps of making cured duck leg are as follows: wash the duck leg and cut off part of the fat. Of course, if you are not afraid of fat, you can not cut it. Pour in the height of the liquor and marinate for about 10 minutes. Spread salt on the duck legs one by one, massage them and marinate them in the refrigerator for more than 24 hours. The water should be poured out during the period.

4. Turn once a day and marinate for 3 to 4 days. Tie the bone front of the duck leg with cotton thread and hang it on the balcony to dry. You can also bask in the sun. It smells better. (this is just taken out to dry) dry until the meat is too tight, the color is red, not too dry, otherwise the taste is not good. It will take about five or six days.

5. in fact, you only need to keep in mind four big steps to make a cured duck leg. The first step: soak in blood and soy sauce. Step 2: apply high spirits. Step 3: marinate with salt, soy sauce and spices, and press duck legs with heavy objects. Step 4: put it in the sun to dry.

How to pickle cured duck

1. Prepare ingredients: 10 duck legs, 1 handful of pepper, proper amount of crude salt, 20g high liquor to wash duck legs and drain water. Add 20 grams of high spirits. Massage for a while after adding spirits. Marinade: crude salt, cinnamon, a few incense leaves, a small handful of pepper, star anise 3. Put the seasoning in a cold pan and stir-fry over low heat.

2. Put the duck into the sauce, apply it evenly, and massage it for 10 minutes, so that the duck can fully absorb the soup. Cover with plastic wrap and marinate for about 4 days. Remember to turn over several times on the way to make the duck taste better.

3. Rinse the duck clean. If the whole duck wants to remove the internal organs, it is best to wipe off the moisture in the abdominal cavity with a napkin.

4. Appropriate amount of liquor and liquor. The first step is to wash the duck and drain. Put salt and pepper in the pan, stir-fry the salt slightly and turn off the heat to cool. Spread salt, pepper, sugar and white wine on the duck legs and put them in a container. Close the lid and store in the refrigerator for 24 hours. Hang up and air dry naturally. The air drying is done.

5. The production process of Cantonese-style cured duck includes three main steps: pickling, drying and baking. First of all, choose fresh ducks, slaughter and eviscerate them, and wash the ducks thoroughly. Next, prepare the marinade.

6. steps: put the dried duck leg in a large basin, then spread the prepared salt and pepper evenly on the duck leg, and rub it several times (the kneaded duck leg can be hung out to dry directly, but the flavor effect is not good. If you want to pickle the cured duck leg with better quality, first pickle it for a few days and then hang it out to dry).

How to pickle the cured duck?

1. First of all, prepare a fat duck. After slaughtering, eviscerate, wash and drain. Then, salt, five-spice powder and Erguotou are mixed evenly to make marinade. Secondly, spread marinade evenly on the inside and outside of the duck to ensure that each part is fully pickled. Pay attention to stuffing the marinade into the duck's abdominal cavity to make sure it tastes.

2. Prepare 10 duck legs, 10g sugar, 55g kimchi salt, 10g liquor and 12g pepper. Wash the duck legs and drain. Stir-fry the kimchi salt and pepper over low heat and pour on the duck leg while it is hot. Add sugar and spirit to knead together.

The first step is to wash the duck meat and drain. Put salt and pepper in the pan, stir-fry the salt slightly and turn off the heat to cool. Spread salt, pepper, sugar and white wine on the duck legs and put them in a container. Close the lid and store in the refrigerator for 24 hours. Hang up and air dry naturally. The air drying is done.

4. The pickling and drying methods of cured duck are as follows: tools: leaky pots, bowls, chopsticks, pots, cling film, rope. Raw materials: duck, light soy sauce, soy sauce, sugar, liquor, chicken essence, pepper, salt. Eviscerate the duck, rinse and drain.

Materials: duck, salt, five-spice powder, Erguotou (high liquor). Rinse the duck, remove the internal organs, dry the abdominal cavity with a napkin and make some small holes in the duck's surface with a toothpick. Salt, high liquor, five-spice powder.

Pickling method of cured duck

Prepare ingredients: 10 duck legs, 1 handful of pepper, proper amount of crude salt, 20g high liquor to wash duck legs and drain water. Add 20 grams of high spirits. Massage for a while after adding spirits. Marinade: crude salt, cinnamon, a few incense leaves, a small handful of pepper, star anise 3. Put the seasoning in a cold pan and stir-fry over low heat.

Rinse the duck clean. if the whole duck wants to remove the internal organs, it is best to wipe the abdominal cavity dry with a napkin.

Cured duck pickling and drying methods are as follows: tools: leaky pots, bowls, chopsticks, pots, cling film, rope. Raw materials: duck, light soy sauce, soy sauce, sugar, liquor, chicken essence, pepper, salt. Eviscerate the duck, rinse and drain.

Steps: put the dried duck leg in a large basin, then spread the prepared salt and pepper evenly on the duck leg, and rub it several times (the kneaded duck leg can be directly hung out to dry, but the flavor effect is not good. If you want to pickle the cured duck leg with better quality, first pickle it for a few days and then hang it out to dry).

Allowed processing period: Cold Dew to the 2nd year before the Beginning of Spring. Slaughter: bloodletting should be sufficient, hair removal should be clean, and no forbidden hair removal agents should be used. Pickling: dry with pre-fried and cold fine salt, each with 100g to 125g salt. Put the salted duck in a jar for 6 to 8 hours.