How to make delicious pickled duck

For Beijingers or other people, they all know that Beijing has a very famous dish, which is Beijing roast duck, which can be said to be one of the specialties of Beijing. Ducks are very common around us, and the nutritional value of duck meat is very high, so it is one of their favorite meats. So let’s learn how to make delicious marinated duck.

People who like Hunan cuisine generally love to eat duck in soy sauce. It is very chewy and appetizing. The more you chew it, the more delicious it becomes. Let's learn about it below.

1. Where is the specialty of braised duck

Hunan spicy duck is a famous dish in Hunan. It is soaked in more than 30 kinds of precious Chinese medicines, more than 10 kinds of spices, and is made through 15 processes such as air-drying and baking. The finished product is deep red in color, with crispy skin and meat, rich sauce aroma and long taste. It has the effects of activating blood circulation, relieving qi, strengthening the spleen, nourishing the stomach and beautifying the skin. It is a kind of delicacy that is popular all over the country. It is a good dish to go with wine and a good gift. The product has moderate fragrance, spiciness, sweetness, numbness, saltiness, crispness and softness. It is mellow and delicious, has good color and fragrance, is low in fat and not greasy, has endless aftertaste and is easy to eat.

2. How to eat the braised duck you bought

There are many ways to eat salted duck. You can eat it right away, or reheat it. You can eat it while watching TV, on the bus, or on the street.

Method 1: Pour oil into the pot, add a little crushed garlic and shredded ginger, stir-fry until fragrant, then add the marinated duck and stir-fry for two minutes, then add a spoonful of cooking wine, a little vinegar, sugar and water, stir-fry for 3 minutes, then add a little chicken essence to taste. The taste of this fried food is very fragrant and tasty

Method 2: Braised Duck with Sauce + Beer + Peanuts

Way to eat: Duck with soy sauce + Coke + snacks

3. How to make delicious braised duck

1. It is best to gut the duck from the back, clean it, and chop off the duck's feet. I told the duck butcher to chop the back open, but he ended up chopping the belly open as well, leaving only a bit of skin attached. Later when I washed the duck, the skin was completely severed, leaving the duck in two and a half.

2. After the duck is completely drained of water, apply salt evenly inside and outside. The duck I bought this time is smaller, so I used about 30 grams of salt. If the duck is about 5 kilograms, it is recommended to use 40 grams of salt.

3. Apply dark soy sauce both inside and outside. The dark soy sauce is mainly for coloring. Then apply minced ginger to remove the fishy smell. Then seal it in a sealed bag and marinate in the refrigerator for 24 hours.