Pickling method of authentic preserved duck

Pickling method of authentic preserved duck

The main ingredient of cured duck is slaughtered duck, and the seasoning is salt, spiced powder and Erguotou. The production method is to marinate ducks, dry them in the sun, dehydrate them and dry them in the sun.

Ingredients: duck meat

Ingredients: salt, spiced powder and Erguotou.

Exercise:

1. Wash the duck. If the duck is whole, it is best to dry the water in the abdominal cavity with a napkin. Remember to poke holes in the duck's face with a toothpick;

2. Salt, high-alcohol liquor and spiced powder;

3. First put a layer of salt on the inside and outside of the duck, then put spiced powder on it, and finally spray white wine on the inside and outside of the duck. Of course, you can also apply it by hand, but pay attention to pouring the wine on your hand bit by bit, and then apply it to the duck. Don't remove the salt and pepper;

4. Put the duck coated with seasoning into a plastic bag and put it in the refrigerator for 2 days.

After 5 or 2 days, take out the duck and hang it in a ventilated place for about 2 weeks. In short, let the ducks dry completely. This step is very important, and the hanging position must be cool and ventilated, so that the duck will not rot. Ducks will leak oil, so it is best to put an oil-proof paper and a cloth on the ground first to avoid polluting the ground; Secondly, if it is hung on the window, the screen window must be washed with a toothbrush dipped in detergent;

6. Air-dried ducks can be stored in the refrigerator or hung in a ventilated place. Rinse it clean when eating, rinse off the floating soil on the surface, and then steam it directly on the pot.