How to pickle cured duck legs

In fact, you only need to remember four steps to make dried duck legs. Step 1: Soak in blood and soy sauce. Step 2: Apply high-alcohol liquor. Step 3: Marinate with salt, soy sauce and spices, and press the duck leg with heavy objects. Step 4: Let it dry in the sun.

Detailed production steps of pickled duck leg:

Step 1: Soak duck legs with clear water and bloodletting water.

The reason why duck legs have a fishy smell is because the source of the fishy smell is subcutaneous tissue and blood. Therefore, if you want to make dried duck without fishy smell, you have to soak the duck legs in clean water 1 hour to soak the blood in the duck legs.

Step 2: air-dry the duck legs and coat them with high-alcohol liquor.

Because the soaked duck leg contains a lot of water, it is necessary to control the water in the duck leg to dry thoroughly before the next step. After washing the duck legs, hang them in the shade to dry the water. It takes about 3 hours to dry naturally, and it will be much faster if you blow it with a fan or a hair dryer. After the duck leg is air-dried, apply a proper amount of high-alcohol liquor. Applying high-alcohol liquor to duck legs can not only remove fishy smell and enhance fragrance, but also have antiseptic effect, so that the salted duck legs can be preserved for a long time without mildew.

Step 3: Punch the duck leg with a fork or toothpick.

Punching holes in the duck legs with toothpicks or forks can make the duck legs more tasty when pickled.

Step 4: Add pepper and salt to smear the duck leg.

If you have time, you can crush the pepper, fry it with salt, fry the pepper and salt until it is slightly yellow, and then rub it on the duck leg. Generally speaking, 10 Jin of duck leg, 150 g of salt is enough. Zanthoxylum bungeanum not only has the function of enhancing fragrance and removing peculiar smell, but also brings hemp flavor to dried duck legs, which is delicious. In addition to salty taste, salt also has the function of sterilization and disinfection, which prolongs the shelf life of pickled duck legs.

Step 5: Add soy sauce to soak the duck leg.

Many people often miss this step when cooking duck legs. In fact, adding soy sauce to soak duck legs will not only make the dried duck legs look good, but also taste more fragrant. You can put more soy sauce, so that the duck leg tastes better. When curing duck legs, it is also necessary to put heavy objects, such as clean stones, to suppress the curing of duck legs and make the meat of cured duck legs more compact.

Step 6: Hang the salted duck leg in the sun to dry.

When drying dried duck legs, it is generally necessary to look at the weather forecast in advance and choose sunny weather to dry dried duck legs, so that the aroma of dried duck legs is enough. After marinating for 5 days, the duck leg is already very tasty. Hang the salted duck leg and let it dry in the sun for 20 days, so that the salted duck leg is finished.

Summary of curing duck leg skills: curing duck leg, remember the trick of "1 coating, 2 soaking and 3 pressing curing":

1 coating: coat duck legs with high-alcohol liquor. It must be white wine above 50 degrees. Duck meat coated with white wine is not only tasteless, but also fragrant. Liquor not only has antiseptic effect, but also can remove peculiar smell and increase fragrance.

2 Soaking: Soak the duck leg in bloodletting water, add salt and pepper to marinate, and then marinate with soy sauce.

3. Pressure curing: Finally, after curing the duck legs completely, put a clean big stone to cure the duck legs under pressure and press them tightly, so that the dried duck legs are full of tendons and have a better taste.

Pickled duck leg, according to