Later, I never thought that I married a man from Nanjing. It seems that when you are in love, you seldom eat ducks. I rented a small apartment in Wollongong. I haven't seen it in the supermarket. The cooked duck rice 10 yuan sold in a restaurant makes people feel particularly ashamed, even if they want to. Later, I moved near Sydney. There is a standard Cantonese-style roast duck shop around the Chinese area, where there is a shiny roast duck, a dozen and a half dollars and a dozen dollars. When we first started working, we thought it would be beautiful to eat once every three to five times. However, hungry snakes swallow elephants and eat Cantonese ducks, and gluttonous people from Beijing and Nanjing can't help but turn a corner and miss the ducks in their hometown.
So, from time to time, I bought a white and tender raw duck from the supermarket butcher shop and began to fry the duck myself. After repeated defeats and battles, the skin of Beijing roast duck was dried, but it was still not crisp enough. It's just that the level of duck cake has improved slightly, but it's still far from the white jade-like cake skin that can see people.
If the North fails, it is the South. Thousands of miles away in Sydney, Nanjing and Beijing, the gap is almost negligible, and the views on food can always be unified in an instant. In retrospect, the first time I ate authentic salted duck was when I went to Nanjing to see my in-laws before marriage in 2006. My mother-in-law bought it from the pot-stewed restaurant outside and cooked us some dishes at home. Very careful, but delicious, completely subverting the salty taste of dried salted duck in my memory. Later, when I returned to Sydney, I copied it several times from memory in order to solve my homesickness, but it was not satisfactory, either too bad or not enough. But the real motivation for me to make up my mind to learn this dish well is the greedy little gourmets at home.
The eldest daughter was born on 20 1 1. She is a descendant of Nanjing people. When she returned to Nanjing for the first time, she had a soft spot for salted duck. When she was over one year old, she grabbed her mouth and took a sip, which was shiny and watery. Back in Sydney, I was eager to love my daughter, looked up the menu and summed up my experience. Finally, I simplified and standardized this dish, made it smooth and salty, and became a special dish at every Chinese New Year holiday party.
Is it difficult? Actually, it's not difficult at all. A duck can succeed with a lover.
Attached menu:
Ingredients: a tender duck, preferably below1.8kg. The duck is not tender, and it is useless to cook it.
Composition:
A: Pepper and salt, onion and ginger.
B: Some pepper, some star anise, some pepper, one piece of cinnamon, three pieces of fragrant leaves, 2-3 inches of onion, three pieces of ginger, one piece of dried tangerine peel, one cup of yellow wine and three tablespoons of salt.
Steps:
1. Wash ducks, pay attention to extubation, clean internal organs, and remove hair with tweezers. Wipe the whole body with seasoning A, and then put it in the refrigerator for one night.
2. the next day, find a big pot and boil it with seasoning b and water. Don't exceed the amount of water in ducks. When the duck is fragrant, put it in the marinade, and turn to low heat after the water boils. It's best to cover the lid with fisheye. Turn off the fire after 20 minutes, and keep it stuffy 10 minutes. Poke with chopsticks where the meat is thick. If there is blood, it means it is not cooked yet, and it needs to be stewed until no blood comes out. It takes many experiments to master this kind of cooking. Be sure to cook it when you poke it for the first time, because if you poke too much, the fresh soup will leak and the meat will not be tender. )
3. finally, cool, chop, set the plate and eat! People who chop pieces are good, and eating while chopping is the best. )