The duck's chin here is called duck down steak. It is a very delicious snack made of brine. The king's home of the university's back door is very delicious. At that time, I often bought it with my husband to solve the greedy, wow! I think it feels so good! I saw fresh duck heads in the market, non-frozen ones. Frozen duck heads really couldn't catch my desire! Get started!
|Duck chin (eyes and upper mouth will be cut off when buying)||5|
|soy sauce||The right amount|
|water||The right amount|
|salt||The right amount|
Remove the remaining hair from the duck steak, rinse and cut in half for better rinse and feeding.
The washed duck is boiled in boiling water for 2 minutes. The white film on the throat is removed and cleaned.
Production of brine: about 500ml of soy sauce is introduced into the pot. The brand requirements are not strict. I use Wei Shida. I personally think that pure soy sauce is too free. I will add about 100-150ml of water and then add appropriate sugar to freshen it. Use chopsticks to taste the taste of brine, and then fine-tune if you are not satisfied.
Put the duck steak in the brine, soak it properly, boil the fire, turn it to a low fire after it is opened, and then keep it for 20-30min. Clip out the loading plate. After the brine is cooled, keep it in the refrigerator, it will be much easier next time, just add the ingredients and cook.