Traditional Culture Encyclopedia - Traditional stories - Making method of Suichuan salted duck
Making method of Suichuan salted duck
2. Accessories: appropriate amount of salt and fennel.
3. Prepare materials.
4. 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.
5. Rub the salt, put it in a jar, marinate for 12 hours, take it out, lift the hind wings, and open the anus to make all the saline in the cavity flow out. This is called pickling.
6, and then put it into the cylinder, about 8 hours later for the second salt water buckle.
7. Add salt again. After the second halogen reduction, the pretreated old brine is loaded from the rib incision and then immersed in the brine tank in turn.
8. A shed-shaped cover made of bamboo sticks covers the ducks, pressing the stones, so that all the ducks are immersed in salt water. The time for curing the belly depends on the season.
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