Seasoning: cooking wine 30g salt 65438+ onion 030g ginger 5g octagonal 3g pepper 2g each.

The practice of Nanjing salted duck;

1. Cut off the winglet and sole of the duck, then make a small incision about 3 cm long under the right wing nest, take out the internal organs from the incision, pull out the trachea and esophagus, rinse with clear water, and filter dry for later use.

2. Put the wok on the fire, add salt and pepper and stir fry for later use.

3. Put 1/2 hot salt and pepper into the duck's belly from the knife edge under the wing, shake well, wipe the duck's body with the remaining 1/2 salt and pepper, then put the remaining hot salt and pepper into the duck's neck from the knife edge of the neck and the duckbill, and then put the duck in a jar for pickling (2 hours in summer, 4 hours in spring and autumn, and 6 hours in winter). Then take it out and hang it in a cool and ventilated place to dry. Insert a hollow reed tube with a length of 1.2 cm into the anus of the duck, and put 1 ginger, 1 onion and 1 aniseed at the knife edge under the wing nest.

4. Boil 6 cups of clear water, add the remaining ginger, onion, aniseed and cooking wine, put the duck leg up and duck head down into the pot, cover the pot and simmer for 20 minutes.

5. Pick up the duck, let the soup in the duck's abdomen leak from the knife edge, drain it and pour it into the pot.

6. Put the duck into the soup, pour the hot soup into the belly of the duck, then simmer for 20 minutes, take out, take out the reed pipe and put it in a container to cool. Just load the CD.