Nanjing salted duck cuisine The main ingredient of Jiangsu cuisine is duck meat stew, salted fresh vegetables and cold dishes. The raw materials are pure fat duck 2000g, onion segments 100g, ginger pieces 50g, ginger slices 30g, seasoning salt 200g, balsamic vinegar 2 tablespoons (about 30g), pepper 1g, spiced powder 5g and star anise 22 slices 65438+. Stir-fry salt, pepper and spiced powder. 2. Fill the duck's stomach with hot salt and rub it all over the duck. Marinate the duck in a jar for 1 hour, then soak it in a salt water cleaning jar for 2 hours, take it out and hang it in a ventilated place to dry, and then put ginger, onion and star anise into the duck belly at the knife edge. 3. Boil the water in the pot, add ginger, onion, star anise and balsamic vinegar, and keep the fire low. Put the duck leg up and head down in the pot, stew for about 20 minutes, then lift the duck leg when the pot bubbles, drain the soup from the duck belly into the pot, and then put the duck into the soup to make the duck belly full of soup. Repeat this for three or four times, then simmer for about 20 minutes, take it out, drain the soup and let it cool. Gourmet: The salted duck cooked by every household in Jiangsu has its own unique style. For example, osmanthus fragrans or lemon slices can be added to enrich the taste of traditional salted duck. Jiangsu is a big duck producing province, so there are often delicious duck dishes. Duck meat can clear lung, nourish yin and replenish blood, so it is a healthy food suitable for the whole family.