Salted duck(yan shui ya kuai )

Method of salted duck block:

Raw materials for salted duck

Duck 1 / 2 (about 300g); ginger 1 piece; scallion 1 root; pepper right amount; cinnamon right amount; seasoning right amount

Seasoning for salted duck:

2 tbsp cooking wine (60g); 3 tbsp refined salt (9g); 1 tbsp sugar (3G)

The process of salted duck is as follows

1. Put the pepper and salt in the frying pan and stir fry on the fire to make pepper salt;

2. After the duck is washed, wipe dry the water, rub the pepper salt inside and outside the duck while it is hot, marinate for 1 day, hang it in a ventilated place and air it till half dry;

3. Cut the salted duck into pieces and put them in the basin;

4. Cut off the root of scallion, wash and slice it obliquely; wash and slice ginger. Put the scallion and ginger slices on the duck, add cinnamon, seasoning, cooking wine and sugar, add appropriate amount of water, steam them in the steamer, take out the duck and put them on the plate.

The characteristics of salted duck are as follows

It tastes fresh and refreshing.

To make salted duck, it is necessary to pay attention to:

Skim the blood foam when steaming duck, so as not to affect the taste of duck meat.

Salted duck

Salted duck is a delicious food, the main raw materials are cinnamon, ginger, scallion, pepper and so on.

Material Science

Cinnamon · moderate amount

Material Science

Large ingredients, proper amount of cooking wine, 2 tbsp refined salt, 3 tbsp sugar, 1 tbsp

practice

1. Put the pepper and salt in the frying pan and stir fry on the fire to make pepper salt;

2. After the duck is washed, wipe dry the water, rub the pepper salt inside and outside the duck while it is hot, marinate for 1 day, hang it in a ventilated place and air it till half dry;

3. Cut the salted duck into pieces and put them in the basin;

4. Cut off the root of scallion, wash it, and slice it obliquely;

5. Wash ginger and cut into slices. Put the scallion and ginger slices on the duck, add cinnamon, seasoning, cooking wine and sugar, add appropriate amount of water, steam them in the steamer, take out the duck and put them on the plate.

characteristic

It tastes fresh and refreshing.

The chef knows everything

Skim the blood foam when steaming duck, so as not to affect the taste of duck meat.

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Chinese PinYin : Yan Shui Ya Kuai