Salted duck is the best duck dish in Nanjing, Anhui Province, and it is also my favorite duck dish. I come from Shandong province, and I like salty food. As for Beijing roast duck, I'm tired of eating it. Salted duck, because of its strong fragrance and salty taste, will get rid of greasy food and has become a must-have food in my family. Just after New Year's Day, we will prepare a 20 10 dinner menu. I think this salted duck will never be absent. Brine formula and production method of salted duck Wash the duck, find a wok that is not painful and difficult to use, dry it, pour a lot of salt and pepper, and turn off the heat until the salt turns yellow and smells the smell of pepper. Then put pepper and salt on the duck's skin and stomach while it is hot. I think we can wait for the salt to cool down, which should not affect the taste too much. In short, gloves will be better if it is not too cold. Wipe it inside and out twice, and be careful with the bones when you wipe it inside. If there is a duck neck, rub it with salt and stuff it into the duck's stomach. Then find a container to put the duck in, cover it and put it in the refrigerator. The biggest one in my set of fresh-keeping boxes fits right in. I usually marinate for two whole days, turning over in the middle. Roasted duck is also very important, because salted duck pays attention to duck meat and can't be as bad as sauced duck. Sometimes the bones of ducks bought by our family will be bloodshot, but the way I cook ducks will not happen, at least I have never met them. After taking the duck out of the refrigerator, wash the salt and pepper particles on the surface with cold water. Find a piece of ginger, slice it and cut one or two onions. Put cold water, onion, ginger and duck into a large pot, boil over high heat, turn off the heat and let it boil for 5 minutes. Turn off the heat and turn the duck over. Cover the lid immediately, wait for 10 to 15 minutes, then turn on the fire and let it boil for 5 minutes. Turn off the fire, stuffy for a while, take it out. After cooling, cut into pieces and eat, both hot and cold. Boiled salted duck can't boil brine. It's called spinning water. That is, put the onion, ginger, star anise, pepper and cooking wine into the water, and put the duck into the water after boiling. The water drowned the ducks with their feet up. Let it spin for an hour. In the middle, take the duck out of the stomach, control the water and dry it twice and put it back in the pot. Remember to cover it. 1. Brine formula 1 star anise 25g 2 cinnamon 15g 3 fennel 15 ~ 25g 4 licorice 10g 5 San 'ai 10g 6 fermented grains 3 ~ 5g 7 Zanthoxylum bungeanum 20g 8 Amomum 10g 9 Amomum 5g/. +0 clove 5 ~15g12g ginger100g13g onion150g14g Shaoxing wine100g15g rock sugar 350. 8 fresh soup 5000g 19 refined oil 50g 20 gauze bag 2. Mix the bittern ingredients to 1. Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags and tie them tightly with string. Wash ginger and break it; Onions must be washed and rooted. 2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color. 3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine. Problems needing attention: 1, when frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter. 2. Generally, monosodium glutamate is not added to the brine made by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can be added in the production process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃. 3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. So after adding sugar, you can still add a little glycerin to the brine. 4. Clove contains eugenol, which has a strong taste, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams. 5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years. 6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine. The characteristics of salted duck and Shanghai cuisine snacks are: the duck is salty, sweet and fragrant, and its taste is smooth and tender. Salted duck raw materials: one duck, onion, ginger, salt, yellow wine and pepper (method 2 also needs star anise, fragrant leaves, clear water, white salt water, sugar, pepper and sesame oil) Production process: method 1: 1, wash the duck, rub it thoroughly inside and outside with pepper and salt, and marinate for 3 hours; 2. Add ginger, onion, salt and yellow wine to the salted duck, steam it on high fire for 1O minutes, then steam it on medium fire for 20 minutes, and then let it cool when cooked. When eating, pour the duck marinade on the duck pieces. Method 2: 1. Stir-fry pepper and salt respectively, mix them evenly, spread them on the brewed duck meat, marinate them in the refrigerator for 5-6 hours, and cut the onion and ginger into sections. 2. Stir-fry onion, ginger, star anise and fragrant leaves with oil, and add monosodium glutamate to make boiled water for later use. 3. Fill the duck with pepper and salt, put it in the prepared white salt water, marinate for 4 hours, take it out and let it cool, then change the knife and put it on the plate. Cooking skills: enrich the brine soup.