Dry-salted duck is an authentic Chinese dish. The dried salted ducks in the north and south of the river have different flavors. So far, salted duck has introduced many cooking methods for diners to taste and chefs to learn from. The dried salted duck produced in different regions has different tastes. In some places, chewiness is emphasized, and in some places, salted duck meat is soft.

Common practices of salted duck are as follows:

Stewed duck pot with mustard

Ingredients: salted duck, mustard, ginger, salt and peanut oil.

Take one-fifth of the salted duck, rinse it with clear water, remove a little fatty oil under the skin (this can reduce the fishy smell), and chop it into small pieces for use.

Take a casserole, add some water and boil the water in the pot. In the process of boiling water, wash the mustard, cut it into small pieces, slice or shred the ginger, take another iron pot, add oil to the hot pot, stir-fry the mustard until it changes color slightly, pick it up with a spatula, put it in a casserole, blanch it with boiling water and cook it on medium heat (this can stimulate the sweetness of the mustard).

Wash the iron pot, add oil to the hot pot, pour the chopped salted duck into the pot, stir-fry until the flavor comes out, pick up the fried salted duck with a spatula, put it in a casserole, boil it with mustard, and simmer until the soup turns white and the salted duck becomes soft (because the salted salted duck is salty and basically does not need to be seasoned with salt, you can also taste it first. If it is light, you can add a little.

Stewed radish with salted duck

Ingredients: salted duck, radish, ginger, salt and peanut oil.

The method of dry-burning radish by salted duck is similar to that of dry-burning mustard by salted duck, except that the radish is not fried, and is directly put into a casserole with ginger slices and cooked in cold water. After the water in the casserole is boiled, put the freshly fried salted duck into the pot and cook it together. Cook on low heat until the soup turns white and the dried salted duck becomes soft.

Conclusion: Dry salted duck is a kind of dried bacon with high salt content. When cooking with other dishes, you should taste the taste first and avoid putting too much salt. Dried salted duck tastes better when cooked soft. Frying in oil can stimulate the flavor of dried salted duck. After cooking, the flavor and dishes blend with each other, which increases the layering of the dishes and makes them more delicious.