Salted duck is a famous specialty of Nanjing. It belongs to Jinling cuisine and is one of the representatives of Jinling cuisine. It is also known as osmanthus duck and is a geographical indication product in my country. Because Nanjing has another name for Jinling, it is also called Jinling Salted Duck. It has a long-standing reputation and has a history of more than 2,500 years.

Nanjing salted duck is the only low-temperature livestock and poultry product in Chinese history, which is completely different from traditional pickled products. Salted duck is salty, sweet, fragrant, and has a smooth and tender texture. The meat is as white as jade, oily and translucent, the skin is fat and the meat is fragrant, tender and salty.

The salted duck is cooked at low temperature. Cook for about an hour until the tenderness of the salted duck reaches a certain level. The low-temperature steamed salted duck muscle has good water retention and maintains the juiciness of the duck meat. Steaming pickled products at high temperatures will destroy their flavor and make them smell fragrant but taste average.

The production process of salted duck

The process of salt frying

Clean all the utensils and use a ratio of 6 kg of salt, 12 g of pepper and 6 g of aniseed. Stir-fry the salt, put the raw and auxiliary ingredients into the pot at the same time, stir evenly, and stir-fry over low heat to ensure that the raw and auxiliary ingredients are evenly heated. The salt should be stir-fried into powder, but not paste. The auxiliary ingredients should be crispy, and the fried salt will naturally Cool and set aside.

Acid leaching method

Drain the water from the duck, and the amount of fried salt used for pickling is 45g/kg. Put half of the prescribed amount of frying salt into the duck's cavity, and use your fingers to marinate the other parts of the duck's spine with the frying salt to ensure uniformity. After marinating in the inner chamber, the other half is marinated evenly on the surface for 4 hours.

Boiling and re-bittering

Boil the brine. The ingredients for the new brine are fried salt, ginger, green onions, and spices. For the old brine, you need to soak duck blood and add fried salt, ginger, green onions, spices.