Sihai network

Home made spicy dry steamed duck to experience the king of cured meat in the town of dried duck

It takes courage to make a self-made duck. Suichuan is known as the "hometown of Chinese duck". Its shape is like a moon harp and its color, fragrance and shape are all the same. My self-made duck is also ugly. It belongs to the cured flavor. When it is salted, there will be floating salt on the surface. Soak the salt before cooking to wash it away.

Practice:

1. Marinate the duck with clear water in advance to remove the floating salt on the surface;

2. Wash the marinated duck and drain the water for use;

3. Prepare ingredients, peel and slice ginger;

4. Put the duck in the iron pot, do not refuel, stir fry over medium and low heat;

5. Stir fry until the duck meat is shiny and the duck oil seeps out. Pour out the fried duck oil;

6. Add ingredients to duck meat, add some raw soy sauce, continue to stir fry for a few minutes;

7. Remove the duck meat, drain the oil, put it into a clean plate, put the ingredients on the duck meat, put the plate into a microwave steamer;

8. Start with cold water and heat on medium high microwave for 25 minutes.