Practice of marinating duck meat Steps of marinating duck meat

1, required materials: 5 duck heads, 5 duck wings 1 kg, 300g duck feet, 2 duck necks, a small piece of ginger, half onion, whole garlic, dried pepper 12, fragrant sand 1, cumin1g. Zanthoxylum bungeanum 18g, 3 small crystal sugar, 5 tablespoons of soy sauce, 6 tablespoons of soy sauce, 3 tablespoons of cooking wine, oyster sauce 1 tablespoon, beer 1200ml, 5 tablespoons of oil pepper, appropriate amount of salt and 3 tablespoons of post sauce.

2. Wash the prepared duck head, duck wings, duck feet and duck neck first, then soak it in clear water for half an hour to remove excess blood. Tip: there will be a thin layer of white skin on the surface of duck neck, so it is best to cut it with scissors, otherwise it will not be easy to taste when the duck neck is marinated.

3. During duck soaking, 1 1 spices were prepared for marinated ducks today, including dried pepper, fragrant sand, cumin, dried tangerine peel, fennel, tsaoko, star anise, fragrant leaves, pepper, cinnamon and clove. These spices have the functions of removing fishy smell, enhancing fragrance and spice, and are very suitable for braised ducks. After the seasoning is prepared, it is best to soak it in warm water for a while, which can not only clean the gray layer on the surface, but also remove the astringency of some seasonings, and it is not easy to paste when frying the seasoning later.

4. Then prepare auxiliary materials, peel and slice ginger, wash green onions and cut into sections, and peel garlic without chopping. The green onions here can also be replaced by leeks.

5. Then, adjust the sauce of the marinade. Pour 5 tablespoons of light soy sauce, 6 tablespoons of dark soy sauce, 3 small crystal sugar, 1 tablespoon of oyster sauce, 5 tablespoons of oil spices and appropriate amount of salt into a bowl and mix well. Because what we are going to do today is spicy braised duck, so add some spicy oil to the sauce to increase the spicy degree. Friends who can't eat spicy food can choose not to add spicy oil.

6. Put the soaked duck into a pot in cold water, then add 3 tablespoons of cooking wine, half a slice of ginger and green onions. After the fire boils, turn to medium heat for 3 minutes. After 3 minutes, take it out and wash it for use.

7. Pour an appropriate amount of cooking oil into the pot, pour all seasonings, onions, ginger and garlic into the pot, and stir fry over medium heat to give a fragrance.

8. Then add 3 spoonfuls of pillar sauce and continue to stir fry over medium heat. Column sauce has a good refreshing effect, so it is best not to omit this material.

9. Then pour all the blanched duck goods into the pot and stir fry until the color is even.

10, pour in the beer and the sauce prepared before, cover it, bring it to a boil with high fire, and slowly marinate it for 40 minutes. You can open the lid on the way to taste the salty taste of salt water. If it is not salty enough, add some salt. The brine here is better than the dishes you usually eat, because ducks need to be soaked before they can taste. If it is not salty enough, it is difficult to make delicious ducks.

1 1. finally, after marinating, let the duck goods soak in it for about 1 hour before eating, and the taste is better.