Five-spiced salted duck
Overview
This dish is golden in color, the duck meat is fresh and tender, and has a special smoky aroma. It is the best snack to accompany wine, delicious dishes and beautiful women.
Tags
Ingredients
Steps
-
Remove the internal organs from the fresh duck, wash it, and remove the duck feet and wings
-
Prepare marinating seasoning.
-
Use a wool brush to brush the high-strength white wine evenly all over the inside and outside of the duck.
-
Mix salt, sugar, spice powder, MSG and peppercorns evenly.
-
Spread the mixed seasoning evenly on the inside and outside of the duck body.
-
Dip code smell.
-
Cover and cook for forty hours (two and a half days)
-
Use bamboo slices to stretch out the marinated duck in the form of scissors and forks, and hang it in a ventilated place to dry. (Three to four days is enough)
-
Place a piece of tin foil on the bottom of the iron pot. Then put the rice bran shells on the tin foil.
-
Place the grill and place the duck to be smoked on the grill. (Because it is a home production, only one duck can be smoked at a time)
-
Cover with a suitable large basin as a lid. Fire. You can use medium heat at the beginning, and when the pot starts to smoke, turn the heat to medium-low.
-
Smoke for thirty minutes. The salted duck is ready.
-
Hang the smoked salted duck in a ventilated place to dry for four to five days before it is ready for consumption.
-
There are many ways to eat prepared salted duck. Let me introduce you to the best way to eat it. Wash the salted duck with warm water.
-
Use a larger aluminum pot, put water in the pot, enough to cover the salted duck by about three centimeters, and then add an appropriate amount of marinade powder (I used Yunnan Shen's five-spice braised powder)
-
Put the salted duck into the pot.
-
Close the lid. Just marinate for forty minutes.
-
Braised salted duck. Remove the bamboo pieces.
-
Brush with sesame oil, cut into pieces and serve. It's really very fragrant.
