Ingredients: fresh duck (2kg) 1 fried salt 100g onion, 50g star anise 1 ginger slices, and appropriate amount of brine.
Production method: 1. Cut off the sharp claws of the naked duck, open a small mouth about 10 cm under the wing nest, dig out the internal organs from the small mouth, pull out the trachea, esophagus and blood vessels, soak them in clear water to remove blood, and wash and drain them.
2. Stir-fry salt with refined salt, pepper and spiced powder. Add about 50g of fried salt to the duck's belly from the knife edge under the wing nest, and shake well. In addition, wipe the duck with 25 grams of fried salt, and insert 25 grams of fried salt into the duck neck from the knife edge and duckbill of the neck. After filling, put the duck into the curing tank (about 65,438+0 hours in summer, about 65,438+0.5 hours in spring and autumn, and about 2 hours in winter), take out the duck after curing and soak it in the curing tank (2 hours in summer, 4 hours in spring and autumn, and 6 hours in winter). After soaking, take it out and hang it in a ventilated place to dry, and then use 65,438. Put a little ginger, 5g onion and a star anise in the leaves under the wing nest.
3. In a clean pot, put the duck, legs up, head down, add enough halogen to avoid the duck, cover it tightly, boil it on high fire, skim the floating foam, and cook it on low fire for about 20 minutes (don't cook it), uncover the duck legs, drain the marinade in the duck's belly back to the original pot, then put the duck back into the pot and fill it with marinade. Repeat this for three or four times, then cover and continue to stew for about 20 minutes (don't cook, keep bubbles on the side of the pot), take it out, drain it and let it cool.
4. Dehalogenation method: based on 2.5 kg of clean water, add one or two slices of ginger, one onion, one star anise, a little yellow wine, vinegar, salt and monosodium glutamate, and then simmer. This kind of halogen can be used for a long time, the older the better. But every time you cook chicken and duck, you need to add some spices and seasonings. When fishing out chicken and duck meat, skim off the floating foam (usually once a week) and keep it well, otherwise it will go bad and cause waste.
The product has the characteristics of red inside, fat, tender, fresh and fragrant, light and refreshing, and good flavor.
Question 2: Nanjing salted duck can be eaten directly. If it is eaten at noon, it is suggested that it can be refrigerated for a while, and the flavor is better. Of course, it's cold now, and it's not good to eat anything too cold. But it is not recommended to eat hot food, which tastes bad. It is better to eat cold food with salt water.
Question 3: How does Nanjing salted duck eat gourmet ingredients?
Material: duck1750g,
Seasoning: salt 100g, star anise 30g, osmanthus sauce 10g, pepper 5g, onion 20g, ginger 5g, yellow rice wine 10g.
working methods
1. After the duck is washed and drained, poke a hole in the duck with a fork, which is beneficial for the sauce to penetrate into the duck;
2. After the pot is hot, add the pepper granules and stir-fry for 30 seconds, then add the salt, star anise, seasoning (20g onion, 5g ginger, Shaoxing wine 10g) and 30 cups of water, and cook for 40 minutes to make white gravy. 3. Cook the duck in white gravy for 5 minutes, then add osmanthus sauce, turn off the fire and soak it for 24 hours (note: the duck must be completely soaked in gravy), and finally take it out and cut it into pieces.
Question 4: What is the best way to eat salted duck, a specialty of Nanjing? It's all handed down. It's not that delicious.
Question 5: How to make Nanjing salted duck Material: 65438 salted duck+000g pepper.
Exercise:
1. Cook the pot, put the salt and pepper into the pot, stir-fry them with a small torch, smell the smell of pepper, and the color of the salt turns pale yellow. Turn off the fire, pour out the fried pepper and salt, and wipe the duck while it is hot. Put more salt and rub it where the meat is thick, so that the salt can fully penetrate.
2. Take a container or food bag and put the duck with the extra salt. Refrigerate in the refrigerator for 24-48 hours.
3. Make a pot of water to boil, rinse the duck a little and put it in. The water will drown the ducks. Add a few onion knots and flattened ginger slices, star anise and cinnamon, and pour some cooking wine when boiling.
4. After the fire boils 10 minutes, turn to low heat and stew for 30 minutes. When chopsticks can be inserted through thick meat, you can turn off the fire. Take the ducks out to cool or put them in the refrigerator to cool. Chop up the duck pieces and put them on a plate, and pour a spoonful of raw duck soup over them.
Question 6: What is the practice of Nanjing specialty salted duck? One: salted duck:
Salted duck is a famous specialty in Nanjing, with a long history of 1000 years.
Nanjing salted duck can be cooked all year round.
Salted duck is characterized by short curing and rehydration time. Now it's sold, bought and eaten, so it shouldn't be stored for long.
Second, the choice of raw materials for salted duck:
Just as Beijing duck is the first choice of Beijing duck, the first choice of salted duck is lake duck produced in Gaoyou area!
The meat quality of Hu duck is characterized by white skin and tender meat, and it is suitable for being fat and thin. The salted duck made from it is fat but not greasy, fragrant and delicious, and has the characteristics of fragrance, crispness and tenderness. Salted duck tastes fresh and tender.
Lake ducks are unique in breeding. They should choose a more suitable environment with beautiful scenery, and then have clear regulations on the process and time of reproduction. The weight of slaughtered ducks is generally controlled at 3 kg, 82 kg and 4 kg, which requires no damage, no congestion and no boils, which requires high production requirements.
3. Making method of salted duck:
Material: Duck (1500g)
Seasoning: cooking wine (30g), salt (130g), onion (10g), ginger (5g), star anise (3g) and pepper (2g).
Exercise:
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 12 cm into the duck * *, and put 1 ginger, 1 onion and 1 aniseed into the lower leaves of 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 install the CD.
Question 7: How to eat salted duck? 10. Did you buy it in a bag? Personally, I think bagged food is not delicious. I come from Nanjing. I never eat bagged food. You can't guarantee that it is true. I only eat pickled food. It's more delicious to have pot-stewed vegetables. Every pot-stewed restaurant makes a different taste. You'd better choose a reputable one.
Question 8: Where can I find a delicious salted duck restaurant in Nanjing? The salted duck tastes really good. Last time, a friend gave us the products of cherry duck industry, and the packaging was very detailed. The taste of duck meat is also very delicate and not greasy.
Question 9: How to eat osmanthus duck in Nanjing? Hello, landlord.
If you buy it now, you can eat it directly.
If it is vacuum-packed, then: Because vacuum-packed cooked food is processed, it is not good to eat cold food without heating.
The simplest way to eat it is to heat it in a microwave oven, and you can steam it on the fire without a microwave oven. You can also stew soup or cook like an ordinary duck according to your own love. However, because it has been processed once, you can put less seasoning when you re-process. How to finish it depends on personal hobbies.
Question 10: Where is the best salted duck in Nanjing? The one next to Confucius Temple is not bad. .