Ingredients?

1 lean duck

150 grams of pickled coarse sea salt

2 tablespoons of cooking wine

An appropriate amount of green onions

An appropriate amount of ginger

2-3 fragrant leaves

20-30 peppercorns

3 star anise

How to make salted sweet-scented osmanthus duck?

Wash the duck, remove the internal organs and feet, soak it in water for 1 hour and drain it

Heat the wok and put Add salt, pepper, and two star anise, stir-fry until fragrant

Let it cool until it is no longer hot, rub the hot salt all over the duck, and stuff the hot salt into the belly of the duck from the knife edge and rub evenly

Then put the duck in a basin and marinate overnight, take it out and blow it for 2-3 hours. If the pot is not big enough, cut off the head and neck of the duck

Add enough water and ginger slices to the stew pot , scallions, fragrant leaves and 1 star anise, put the duck into the pot and submerge it in the water

Add cooking wine

Bring it to a boil over high heat and skim off the foam

Cover the pot and simmer over low heat for 20 minutes

Turn the duck over, cover the pot and simmer for another 20 minutes

Take out and drain the soup and let cool

Just change the knife and put it on the plate when eating

Tips

1. Lake ducks with moderate fatness and leanness must be used as raw materials. Those that are too big and fat should not be cooked;?

2. When marinating, you must use hot pepper and salt and rub it all over the body to marinate it thoroughly to make the meat tough and hard, with a delicious flavor and a deep aftertaste;?

3. Cooking During the process, controlling the heat is particularly important and is the key to success or failure.