Smoked salted duck with five flavors

Smoked salted duck with five flavors

Introduction:

"This dish is golden in color, delicious and tender duck meat, with a special aroma of smoke. It is the best snack for good dishes with wine and beautiful women."

Production steps:

Step 1: eviscerate the duck, wash and remove the feet and wings

Step 2: prepare the seasoning.

Third step: brush the high Baijiu evenly across the duck body with wool brush.

Step 4: mix salt, sugar, spice powder, monosodium glutamate and Zanthoxylum noodles evenly.

Step 5: spread the mixture evenly inside and outside the duck.

Step 6: soak the code.

Step 7: cover and taste for 40 hours (two and a half days)

Step 8: spread the pickled duck with bamboo slices in the form of scissors and forks, and hang it in a ventilated place to dry the water. (three to four days will do)

Step 9: put a piece of tin foil on the bottom of the pot. Then put the rice bran shell on the tin foil.

Step 10: put on the grill, and then put the duck to be smoked on the grill. (because it is made at home, only one duck can be smoked at a time)

Step 11: cover with a large basin. FireStarter. At the beginning, you can use medium fire. When there is smoke in the pot, adjust the fire to medium and small fire.

Step 12: fumigate for 30 minutes. The salted duck is smoked.

Step 13: hang the smoked salted duck in a well ventilated place and air it for four or five days.

Step 14: there are many ways to eat the prepared salted duck. To introduce a best way to eat. Wash the salted duck with warm water.

Step 15: use a larger aluminum pot, put water into the pot, the amount of water can be less than 3 cm of salted duck, and then put in the right amount of marinated powder (I use Yunnan Shen's five spice marinated powder)

Step 16: put the salted duck into the pot.

Step 17: cover. Marinate for 40 minutes.

Step 18: marinated salted duck. Remove the bamboo slices.

Step 19: brush with sesame oil and cut into pieces. It's really, really fragrant.

Materials required:

Fresh duck: 10 jin

Highly Baijiu: 300 grams

Salt: 150g

Sugar: 50g

MSG: 10g

Spice powder: 15g

Pepper noodles: 15g

Bamboo slice: appropriate amount

Note: 1. Must use fresh meat duck production. 2. The curing time should not be too long. Three days at most. Otherwise it will be very salty and not delicious. 3. The fumigation time should not be too long, 30 to 40 minutes is the best.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spiced