Chinese Food
Cured duck of new year
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Before and after the winter solstice, it's a good time to make cured meat. When the autumn wind blows, the smell of cured meat is a familiar mantra in Guangdong. In the past, many families used to pickle cured meat when the autumn wind blows and the air is cold and dry. This autumn I met with a relatively idle job. I made dachshund and Dachshund. I spent time slowly accumulating some annual flavor.
Cooking ingredients
Cooking Steps
Step1:Stir in salt and pepper in a small pot. Cool it a little and mash it for later use.
Step2:After the duck legs are cleaned, use kitchen paper to dry the water. Remove the remaining duck feathers.
Step3:Spread the pepper and salt evenly on the duck legs. Add sugar and white wine. Spread them evenly and put them into a container with a cover.
Step4:Marinate the duck legs in the refrigerator or in a cold place at home. Turn it every 24 hours. By the way, pour out the blood. Repeat this action 34 times.
Step5:Tie the duck's legs with cotton or hemp rope and hang them to the ventilated place for air drying. You can take it home at night and put it in the shade. Hang it out during the day.
Step6:After 23 days, you will see the duck legs begin to drip oil. So it's better to spread a layer of newspaper or kitchen paper on the ground to absorb oil, so as not to dirty the floor.
Step7:At this time, you will find that the color of the duck legs is deepening. When the duck legs start to shrink and dry and the volume is almost 30% less, it is almost good.
Step8:The time to air dry the cured duck depends on the climate temperature and humidity at that time. It usually takes 720 days. It took about 14 days for my cured duck to air dry.
Cooking tips:Welcome to my home to play HTTP - / / blog.sina.com.cn/s/blog f589f40102wucy.html. You have skills in making delicious dishes.
