Salt water duck practice: remove the impurities in the abdominal cavity of the white duck, soak the bleeding in water, remove, drain and spare. Add 150 grams of salt in the pot, low heat will salt in the water to fry dry, slightly browned into 20 grams of pepper, low heat will pepper flavor frying, frying until pepper color, off the fire, remove, cool, standby. Spread the sautéed pepper salt evenly over the surface and belly of the white duck, seal with plastic wrap, refrigerate for 24 hours or more, and set aside. Rinse the brine duck again with water, then place it in a pot with the appropriate amount of water to drown it, bring to a boil over high heat, remove the duck, rinse and set aside. Add 5,000g of water to the pot, then add the spices: 10g of star anise, 6g of angelica, 3g of cumin, 3g of cardamom, 3 bay leaves and bring to a boil over high heat, then switch to low heat and cook for 15-20 minutes. Once the spices have boiled, add the toppings: 150g of finely sliced shallots, 100g of salt, 50g of ginger, 30g of rock sugar, 15g of chicken essence and 10g of monosodium glutamate (MSG). Finally, add the duck to the pot, keep the heat low (to keep the stock from boiling in the pot) and marinate for 40 minutes. Turn off the heat and soak for 40-50 minutes.

Salgado duck is a famous dish in Nanjing, a land of fish and rice with abundant water resources. The custom of making and eating duck has been practiced since ancient times, with a history of 2,500 years, while the duck-loving emperor Zhu Yuanzhang ate a roast duck every day. Under his command, ducks were tortured and there was a movement. The whole town ate duck. Product introduction Salgado duck is a famous specialty in China, with a long history and long reputation, the duck skin white, soft meat, fat but not greasy, fragrant, fresh and delicious, with the characteristics of rich flavor, crispy and tender, every year before and after the Mid-Autumn Festival, the Salgado roast duck color and taste is the best, because the duck is made in the osmanthus blossoms in full bloom, so it is only famous for: osmanthus roast duck.

White duck skin and white duck meat are soft and fatty, but not greasy, fragrant and delicious, with the characteristics of fragrant, crispy and tender. Salted duck meat made around mid-autumn, when osmanthus flowers are in full bloom, has the best color and taste, which is called osmanthus duck, and the salted duck is the best to reflect the original flavor. It returns to nature, filters the fat, disperses the fishy flavor, keeps it fresh, and keeps it fat and tender. We haven't had it since we were kids. Maybe it's because we're used to the flavor and don't find it too salty.

The duck skin is white, the meat is soft, fat but not greasy, fragrant, fresh and delicious, with the characteristics of fragrant, crispy and tender, every year before and after the Mid-Autumn Festival, because the duck is made in the season of osmanthus blooming, so the color and flavor are all good, the only famous one is the osmanthus duck, which is also an indispensable seasonal delicacy for the people of Jiangnan in the summer.Salgado Duck is a famous speciality of Nanjing. He has a long history of more than one hundred years. Nanjing Salt Duck can be made all year round. This duck has white skin, soft meat, fat but not greasy, flavorful and delicious. Crispy and tender, loved by the public.