Fresh duck quail processing method

Cut-out: From the middle of the right side of the fresh duck soup, cut it halfway with a knife, peel off the duck skin, clean the duck quail and drain it for use.
Marinated: Mix the two in a ratio of 1 kilogram of salt per 100 duck quails and put them in a jar for marinating. Press the weights above. Marinated once after pickling for 16 hours, then marinated for 12 hours and then removed.
String rope: The marinated salted duck stew is drained and graded and holed. The hole is to be played on the side of the duck's head. Then, the well-drilled salted duck shall be dressed in a string of 10 pieces, and then soaked in clean water for a period of time to desalt the surface to prevent whiteness and dampness.
Drying: Put the marinated duck quail soaked in clear water in the sun for 3-4 days, then press the flat duck quail and rub it 2-3 times to make it round and round, and finally hang the duck quail. Dry indoors and dry it under conditions.

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