The method and recipe of marinated duck

Duck meat is a food that everyone eats frequently, and there are many ways to cook it. Different methods are used to make it according to different people's tastes. Braised duck in soy sauce is a delicious way of preparing duck meat, with a great taste and suitable for people of all ages. After adding some sugar, it tastes sweet and delicious. If some people like salty taste, they can add appropriate amount of salt. So what is the specific method and recipe of pickled duck?

Ingredients: white-striped duck (1 piece, about 1500 grams), scallions (20 grams), ginger slices (20 grams), cinnamon (20 grams), fennel (13 grams), red yeast rice (8 grams), rice wine, rock sugar (130 grams), white sauce, salt, and sesame oil.

Preparation method: 1. Kill the duck with an empty stomach, wash it thoroughly, open the anus and dig out the internal organs, remove the trachea and esophagus, wash it thoroughly again and chop off the duck's feet, hook the nostrils with a small iron hook, soak it in soy sauce, and hang it in a ventilated place to dry. 2. Mix the refined salt and saltpeter, rub it evenly on the outside of the duck's body, then stuff 5 grams of the mixture into the duck's mouth and the opening where the duck was killed. Twist the duck's head toward the chest and tuck it under the right armpit, place it flatly in the jar, support it with a bamboo frame, and press it with large stones. Marinate it for 12 hours at a temperature of around 0 degrees, then remove it from the jar and pour out the brine in its stomach. 3. Put the duck into the jar, add soy sauce until the duck is immersed in it, then put a bamboo rack on it, and press it down with large stones. Soak the duck for 24 hours at a temperature of about 0 degrees, turn the duck over, and take it out of the jar after another 24 hours. Then pass a thin hemp rope through the duck's nostril and tie knots at both ends. Then use a 50-cm-long bamboo, bend it into an arc shape, and insert it into the duck's belly through the incision on the abdomen to stretch the duck's cavity to both sides. Then add 50% water to the marinated soy sauce and put it in a pot to boil, remove the foam, put the duck in, and use a hand spoon to continuously pour the brine over the duck's body. When the duck turns into a red sauce, take it out and drain it. Dry it in the sun for two to three days. 4. Before eating, place the duck body in a large plate (do not add water), pour Shaoxing wine on it, sprinkle with sugar, green onion and ginger, steam it in a steamer over high heat until there are fine cracks on the duck wings, pour in the marinade in the belly, cut into pieces and serve on a plate after cooling.

Tips 1. Boil the duck in boiling water to remove the blood, and rub 15 grams of salt on the inner wall of the duck's abdomen to make it taste good. 2. After the duck is put into the pot, turn to low heat instead of high heat. This is to make sure the duck is cooked through and to keep the skin intact. When cooking duck, the soup should cover the duck. If not, add boiling water and turn the duck over frequently to make sure it is cooked through and flavorful. Do not leave when the sauce is collecting, and shake the pot from time to time to prevent it from sticking. Don't pour out the remaining soup. Cut the duck into pieces and pour it over the duck to make it more flavorful. 3. After the duck is taken out, let it cool before cutting to keep the duck shape intact

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