Ingredients: 1500 grams of duck
Seasoning: 100 grams of salt, 5 grams of shallots, 2 grams of ginger, 2 grams of pepper, 1 gram of star anise, 1 gram of each appropriate amount
Jinling Salted Duck Method:
1. Clean the slaughtered fat duck, cut off the small wings and paws, then make a small opening about 6 cm long under the right wing socket, and pull out the trachea and esophagus from the opening. Take out the internal organs, soak them in water, wash away the blood, drain and set aside for later use;
2. Put the pot on the fire, add refined salt and peppercorns, fry until cooked and put them into a bowl;
3. Place the duck on the chopping board, stuff the hot pepper and salt into the duck's belly from the lower edge of the wing, and shake it evenly;
4. Rub the hot pepper and salt all over the duck's body, and then rub the hot pepper and salt from the duck neck. Stuff the knife edge and duck bill, then put the duck into a brine tank to marinate (1 hour in summer, 3 hours in spring and autumn, 4 hours in winter), then take it out and put a little ginger slices and an appropriate amount of green onion in the knife edge under the wings. , a little aniseed;
5. Put the soup pot on the fire, ladle in 2500 ml of water until it boils, add a small amount of ginger, an appropriate amount of green onions, a little aniseed, and switch to low heat;
6. Insert a 12 cm long hollow reed tube into the duck's anus, put the duck legs up and head down into the pot, cover the pot and simmer for about 20 minutes;
7. Turn to medium heat. When small bubbles form on the side of the pot, uncover the lid, lift the duck legs, and drain the soup from the duck belly into the pot;
8. Press it again Pour the hot soup into the duck belly, repeat this 3 to 4 times, and then simmer over low heat for about 20 minutes;
9. Pull out the reed tube, drain the soup, and cool Then chop it into small pieces and place it in the shape of a whole duck on the plate.
For more information about Jinling Salted Duck, see Mint.com Food Library/shiwu/jinlingyanshuiya