Eat more ducks in summer, and you can make fragrant, crisp and tender salted duck in just three steps. Try it. Duck meat has high nutritional value, high protein and low fat, and it is a good tonic. As the saying goes, the old duck wins the tonic in summer, which shows that duck meat has a great nourishing effect on the body. Duck meat is cool and suitable for eating in summer, which can not only supplement the excessive consumption of nutrition in hot season, but also eliminate the adverse effects of summer heat on human body. Eating duck in summer will not be too fat, nor will it cause problems such as getting angry. There are many ways to do ducks, the most famous of which is Beijing roast duck. Of course, our ducks in Nanjing, Jiangsu Province are also very famous. Salted duck is a famous specialty of Nanjing, which belongs to Jinling cuisine and is one of the representatives of Jinling cuisine. It is also called osmanthus duck, which is a geographical indication product of China. Nanjing salted duck has a long history and accumulated rich production experience. Duck skin and white duck meat is tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crisp and tender. Today, I made salted duck at home, which is a simple version of the family. The first step is to marinate the duck with fried pepper and salt. The second step is to cook it with a small fire, because if it is stewed with a big fire, the duck will get old; The third step is to continue stewing for a while after turning off the fire. This step can make the duck taste more delicious and tender. You can make delicious salted duck at home in three steps.

boiled salted duck

Ingredients: half a boneless duck;

Accessories: cooking wine, salt, pepper, star anise, cinnamon, fragrant leaves, dried Chili, chicken powder, onion and ginger;

Practice: 1, this is a frozen deboned duck bought back, half of which was used and naturally thawed at room temperature;

2. Add a proper amount of salt, pepper and star anise to the wok and stir-fry the fragrance;

3. Put the fried salt, pepper and star anise into a blender and beat them into pepper salt;

4. Rinse the thawed duck with clear water, use kitchen paper towels to absorb water, and then sprinkle with pepper salt and evenly spread it on the duck;

5. Apply one side and then apply it evenly on the other side, then put it in the refrigerator and marinate it overnight;

6. Add a proper amount of water to the wok, add ginger slices, onion knots, star anise, cinnamon, fragrant leaves, dried peppers and pepper salt and mix well;

7. This is duck meat that has been marinated for one night;

8. Put the salted duck meat into the pot, add a little cooking wine, burn it to the edge of the pot and simmer for 20 minutes;

9. After boiling for 20 minutes, turn off the fire and continue to simmer 15 minutes;

10, time is up, take the duck out, drain the water and let it cool;

1 1, and then cut into small strips and serve;