Salted duck is a specialty of Nanjing, but now there are many new salted duck shops in Nanjing. However, strictly speaking, these salted ducks are not authentic. At best, they can only be called salted duck. Many people think that making salted duck is difficult, but in fact, as long as you master the methods and techniques, making salted duck can be very simple. Let’s learn how to make salted duck together.

Ingredients for salted duck: duck, salt, pepper, onion, ginger, cooking wine.

Steps:

1. Wash the killed duck with clean water and dry it with kitchen paper. And dry it in a ventilated place for an hour or two. Heat the pot to a certain temperature, add salt and pepper in sequence, then stir-fry over low heat. Be sure to use low heat and stir frequently with a spatula to avoid burning the salt. When you find that the kitchen is full of the scent of Sichuan peppercorns, it would be great if the white salt has also been slightly fried into yellow.

2. Wear thick gloves that can insulate and spread the hot salt that has just been fried evenly. On the duck, apply it from the inside out. After wiping, you can put the duck in a plastic bag and put it in the refrigerator to marinate for two or three days.

3. Take the duck out of the refrigerator after two or three days. Find a big enough pot, put enough water in it, add some ginger slices and green onion slices to the pot, and pour some cooking wine into it. Then you can put the duck into the pot. Remember that the water in the pot must be submerged. Duck body.

4. If the pot you choose is not big enough and the water cannot directly cover the duck, it will be a little more troublesome when cooking, because you need to help the duck turn over during the cooking process. After the duck is cooked, you can take it out. At this time, you can quickly soak the duck in cold water. In this way, the duck meat will taste crispy and watery. Please note that if the salted duck is too soft, it will be more delicious. Discount

5. After the water has cooled, take out the duck and cut it into large pieces before serving.

The protein content of duck meat is 16~25, and the fat is 6~7.5. It is a high-protein, low-fat food with comprehensive amino acids. In addition, it also contains calcium, phosphorus, iron, thiamine, riboflavic acid, Niacin, VA, VD, VE, etc. are very beneficial to the human body.

Salted duck is very suitable for people who are weak and tired, because duck meat can replenish blood. Its therapeutic effect is also very obvious, especially women with dry skin can often drink duck soup. The sweet-scented osmanthus duck soup not only has the elegant aroma of sweet-scented osmanthus, but also has the delicious taste of mellow duck meat. It can whiten the skin, nourish and moisturize the skin, and calm the stomach and promote fluid production. Salted duck can tonify deficiency and fatigue, and is good for relieving physical weakness. It can also relieve dry skin, has certain benefits for beauty and skin care, and can also nourish the stomach and promote fluid production.

The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging.