Duck meat is a delicious dish with various dishes. In many families, there are many kinds of duck making secret scripts and tastes. They have all kinds of colors, flavors and duck meat feast. I think it's going to drool. So, what procedures does a delicious duck need to go through before it goes to the table? It's the story behind the slaughter. You still need to understand. Let's see how the duck feather is removed!
The first move - scalding. This is a common method of plucking duck feather in our daily life, which is very convenient for home use. To be specific, it is to roll the duck in hot water, and then pull off the duck feather easily. Note that the water temperature should not be too high. It's about 75 ℃ when the fish and starfish are on the surface of the water. Do not boil the water, or the pores of the duck will shrink when exposed to the high temperature of 100 ℃, so it is not so easy to pluck.
The second way is to pour wine. Before killing ducks, we can first pour a cup of yellow rice wine into the ducks. After a while, when the ducks are drunk, the pores of the ducks will stretch out, so it is very easy to remove the feathers.
The third way is to add salt. After the duck is slaughtered, immediately put the duck in cold water and soak the duck hair. Then prepare a pot of boiling hot water, add a spoonful of salt to it, and put the duck in, so that it can be easily removed.
The fourth way is to use wax. In life, there is a kind of wax liquid specially used for poultry hair removal. When slaughtering ducks, we can first put them in hot water to pull out the big hair, then prepare a pot of melted poultry pulling wax liquid, put the slaughtered ducks into it, and then peel off the wax on the ducks when it cools down. Finally, clean the duck feather quickly and accurately.