Salted duck is one of the representatives of Jinling cuisine. It is also called osmanthus duck because it is the most delicious in the season when osmanthus is in full bloom. Its meat is tender, fat but not greasy, and delicious. Good salted duck is fragrant, fresh, crisp and tender, so it is also one of the geographical indications of agricultural products. Nanjing eats more than 654.38 billion ducks a year, which shows that its delicacy is hard to stop. As for the reason of cooking with minimum fire, it is also because of this. This principle is the same as that of some Michelin dishes using a low-temperature slow cooker.

Salted duck is a famous dish in Nanjing. Originally a land of fish and rice, it is rich in water resources. It has been the custom of raising ducks and eating ducks since ancient times, with a history of 2,500 years. However, there was an emperor, Zhu Yuanzhang, who loved ducks and ate a roast duck every day. Driven by him, ducks were damaged, just like a sport, and their status was highlighted to the greatest extent, becoming the four famous brands in Nanjing at that time: imperial academy, Honghu, Heijin and salted duck. Not counting this, Zhu Yuanzhang also spread his favorite roast duck to Beijing, making it a world-famous Beijing roast duck. Gu, the left assistant minister of the Ming Dynasty, wrote in Hakka Ci: "Those who buy fat are soaked in old juice, and the fire is extremely tender, especially in autumn and winter. Commonly known as salted duck, its juice has been in Chen Shu for ten years, and it has been collected by later generations. It is thought to be a permanent business, and each pot is worth more than 100 gold, which is also a specialty of Jiangning. "

First, prepare the materials: duck, salt, black pepper, pepper, star anise, clove, cooking wine and ginger. After preparation, clean the duck, dispose of it, cut off the neck and butt, prepare a wok for heating, add salt, pepper and pepper, stir well, stir until it is slightly yellow, take it out, rub it inside and outside the duck, massage it, and marinate it in the refrigerator for about one night.