This dish itself is a cold dish. Open the package and chop it into small pieces, and you can eat it directly. You can also make soup and burn it with melon and kelp. It's delicious, too

Nanjing osmanthus duck, also known as Nanjing salted duck, is a traditional Han dish in Nanjing, Jiangsu Province. Nanjing osmanthus duck has a long reputation and has been fragrant for more than 2500 years. This kind of duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crispness and tenderness. The salted duck around the Mid-Autumn Festival every year has the best color and taste, because the duck is made in the season when osmanthus is in full bloom, so it is called "osmanthus duck". "White Door Recipe" records: "In August in Jinling, salted duck is the most famous, and everyone thinks that there is osmanthus fragrance in the meat." Sweet-scented osmanthus duck is a good wine with clear thinking, strong purpose and long-term appetite. Every holiday or working day, it seems to have become a secular etiquette for tourists at home to buy a bowl of osmanthus duck on the street.

The practice is as follows:

Raw materials: duck 1 bird (1.5kg), boiled with salt, ginger, star anise and onion to make brine.

Making:

1. Wipe the duck inside and outside with salt; Marinate for 2-3 hours.

2. After salting, marinate the salted duck in salt water for 2-3 hours and then take it out.

3. Hang the duck embryo until it is dry (it can be naturally dried in winter and frozen in the refrigerator in summer).

4. After boiling in the pot with cold water, put the duck embryo into the boiling water pot, then pick it up and put it into the boiling water pot for three times (to increase the temperature in the duck belly); Then cover the pot and boil, and simmer for 30 minutes. This is the authentic osmanthus salted duck.