1. Raw ducks are usually cooked with hot water that is close to boiling but not boiling. This is also the most basic and common cooking method of Nanjing roast duck. When using this method, special attention should be paid to the control of water temperature. The water temperature is low and immature, but when the water boils, the meat gets old. So the water must be close to boiling, but not boiling, so that the duck meat can be tender and delicious.

2. Another way to eat Nanjing roast duck is to make soup or stew soup. This method is less than the previous one, but simpler. Add enough stock, stir evenly on the fire or stew for a certain time.

Extended data:

Method for make Nanjing dry-salted duck:

1, duck selection

The fatter the duck, the better the raw materials. It is a raw egg and harmless duck.

2, slaughter

Fasting before slaughter 18-20 hours, check before slaughter. When slaughtering, the knife is usually cut from the neck of the jaw. The knife is 5 cm from the duckbill and about half a centimeter deep. The esophagus and trachea were cut. It is best to use 60-75V current for electric anesthesia first, which is not only beneficial to slaughter health, but also full of bleeding.

Step 3: Pickling

Wipe the salt clean, fry the refined salt in a pot, add 0. 1.25% fennel, fry until the steam evaporates, and take out the powder.

4. Preparation of brine

Preparation of new bittern. Add 38% refined salt to the blood water soaked after the duck is eviscerated, and boil it to dissolve all the salt into saturated brine. Remove floating dirt, clear the liquid, pour it into a jar, add 0.02% ginger slices, 0.0 1% fennel and 0.03% onion, and cool to obtain new brine.

Baidu encyclopedia-Nanjing dried salted duck