You can't directly smear the white wine when making cured duck legs, do 2 more steps, there is no fishy smell, salty and delicious, and the storage time is long

The technical requirements for making duck legs are not high, the amount of seasoning is not particularly accurate, you can do more when the price is affordable, it is appropriate to give it to relatives and friends, if it is a novice friend, you can do it yourself, this is the recipe that our family does every year, and the ingredients used are also very simple, in addition to the raw material duck legs, it is the ingredients salt, liquor, pepper, bay leaves, cinnamon, are very common materials, today I will share the specific practices with you, The duck leg is chewy, salty and delicious, and it will not be fishy at all, and no other preservatives are added when making it, so you can try it if you like it!

[Ingredients] 10 duck legs (about 7 catties), 150g of salt, appropriate amount of liquor, 25g of Sichuan pepper, 5 bay leaves, 2 sections of cinnamon;

【How to make duck legs】

1. The duck leg I bought home is thawed first, and cleaned after thawing, I bought the duck leg with a side bone, some duck leg does not have this bone, if it is a duck leg with a side bone, there will be some blood clots here, to be cleaned, can reduce the fishy smell;

2. This step is very important after cleaning, many friends will fall this step, can not directly smear the liquor pickled, to do one more step, this step is soaking, duck legs everyone knows, the fishy smell is heavier, so soak the blood in the duck legs, can reduce the fishy smell, soak in the basin for 3 hours after cleaning, you can soak for a while if you have time, change the water during the period, so that the blood can be removed more thoroughly, The color of the soaked duck leg will turn white;

3. In addition to soaking, there is another step that is also very important, that is, take out the duck legs after soaking, put them in the draining basket to drain the water, or use kitchen paper to dry the water on the surface, this step tries to control the moisture as much as possible, I usually dry it for a night, drying the water can not only reduce the fishy smell, but also reduce the occurrence of deterioration during the pickling process;

4. Therefore, before smearing liquor, you need to soak and drain the duck leg before you can operate, first smear the surface of the duck leg with a layer of high-concentration liquor, try to wipe every corner evenly, the liquor can be disinfected and sterilized, and avoid the deterioration of the duck leg in the subsequent drying process.

5. When soaking duck legs, we will fry spices, prepare 5 bay leaves, 2 cinnamon in the stone mortar, mash it first, and then fry the fragrance after mashing it can be better released, add 150g of salt, 25g of pepper, mash bay leaves and cinnamon in the pot, add these spices to better remove the fish, slowly stir-fry over low heat, stir-fry the fragrance, fry the salt until slightly yellow, turn off the fire and let it cool for later use;

6. At this time, take the duck leg that has been smeared with liquor, and then smear the liquor on the surface again, and then put it in the stir-fried salt, evenly stick a layer of salt on the surface of the duck leg, and then put the duck leg stained with salt in a large basin, so the amount of salt here depends on the process of sticking salt in this step, you can fry a little more when frying, so as not to be enough, after all the salt is wrapped, cover the lid or cover with a layer of plastic wrap, press a heavy object on it, and marinate it at room temperature for 2-3 days;

7. After a day and a half of pickling, you need to turn it over, so that the pickling can be more uniform and flavorful, the pickled blood can be poured out, and continue to marinate for a day and a half after turning over, and the room temperature pickling time is longer to add more flavor;

8. After pickling, tie the duck legs with a rope and place them in a cool and ventilated place to dry, which generally needs to be dried for about 10-15 days

9. After drying, remove the spices on the surface of the duck legs, the dried duck legs are a little oily, and the surface is hard to the touch; In this state, it can be stored in the refrigerator, or if the room temperature is relatively low in winter, it can be stored at room temperature;

10. After the duck legs are cleaned, they can be soaked in warm water for 10 minutes, and they can be steamed and eaten directly, which is salty and fragrant, so that the duck legs are not fishy at all after steaming;

Summary of the practice of duck legs:

1. Sichuan pepper, bay leaves, and cinnamon are all to help remove the fishy smell of duck legs;

2. Liquor should be selected with a high concentration of liquor, with a degree of at least 50 degrees or more, which can sterilize and disinfect and extend the shelf life;

3. It is recommended to air dry the duck legs, in a cool and ventilated place to avoid sun exposure;

4. The method of marinating duck legs is also suitable for marinating chicken legs;