How to make a small amount of preserved chicken and duck?

Chicken and duck are soaked in clear water to remove blood, washed and drained with warm salt water, and the surface of chicken and duck is tied with toothpicks, which tastes good.

Second step

Put the homemade spiced powder, dried pepper, prickly ash and anise into a blender and grind into powder. It used to be mashed by hand. Maybe it smells better.

Third step

Stir-fry salt and spiced powder with low fire, and the ratio of salt to a catty of meat is 15g.

Fourth step

Stir-fry the salt until brown, stir-fry the five flavors, and let it cool.

Step five

Salt bath massage, massage the chicken first, and wipe it from head to toe. It smells good! The more massages, the better.

Step 6

Duck, massage, too Finally, spray high-alcohol liquor to enhance fragrance and prevent insects. You can also apply it by hand. Pour the wine gently into your hands first, and then pat it on the chickens and ducks. Don't drop the spiced powder and salt.

Step 7

Spread it in a pot, cover it with clean steamer cloth or plastic wrap, and press it on a heavy object to marinate for 4-7 days. Turn it over once a day, put the bottom on the top and put it down layer by layer. Now the small pots and shops are uneven, and the big wooden pots were used before.

Step 8

After curing, flatten it, wash it with warm water, tie a hole and hang it, and put it in a ventilated and cool place to dry until the meat is a little dry and dark in color.

Step 9

Steamed duck rice, stewed lotus root with preserved duck, preserved duck eggplant pot, preserved duck radish soup ... just think about it and be happy!