Salted duck, a meat dish with no oil smoke in summer(xia ri li ling you yan de rou cai yan shui ya )

Salted duck, a meat dish with no oil smoke in summer

Introduction:

"It's too familiar for me to be in Suzhou salted duck. There are almost all supermarkets, vegetable markets and delicatessens. That one is the most authentic. I dare not make more comments. I've bought, eaten and given away salted duck. I've always been curious about how it is made. When I saw an article about how to make salted duck, I didn't hesitate to start. After a toss, I found that it's not so difficult. It's suitable for replenishing energy in this hot summer when I don't want to stir fry and eat meat. "

Production steps:

Step 1: prepare the required materials.

Step 2: put salt and pepper into a clean pot and stir fry until pepper gives off fragrance.

Step 3: wash the duck leg, control the water, spread the fried salt and pepper on the duck leg while it is hot, and put ginger slices on it.

Step 4: rub the salt, pepper and ginger slices on the surface of duck leg and marinate for 2 hours.

Step 5: put the pickled duck leg directly into the pot, together with the pickled salt, pepper and ginger slices, add star anise, pour in cooking wine, and pour in water.

Step 6: cover, bring to a boil over high heat for 2 minutes, turn to low heat for 20 minutes, turn off the heat and simmer for 10 minutes, remove, brush a layer of sesame oil on the surface, cool, slice and plate.

Materials required:

Duck leg: two, about 400g

Salt: 35g

Chinese prickly ash: 1 teaspoon

Ginger: a small piece

Star anise: 1

Cooking wine: 10M

Sesame oil: a little

Precautions: 1. When cleaning the duck legs again, try to scrub the blood inside, so as not to blacken the place with blood after cooking. 2. The water has just passed the duck leg. The amount of salt is just right. If there is too much water, it will be light. You can taste the water. It's a little salty than the usual stir fry. The duck leg won't be too light. 3. Like to eat rotten can be cooked for a while, you can also use chopsticks to see how cooked. 4. You can marinate it a little bit more, so it tastes better. 5. To make the meat tender, we must not cook it in high heat, but in low heat. 6. Cool and then cut, the incision will be more beautiful.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xia Ri Li Ling You Yan De Rou Cai Yan Shui Ya