It is often said that salted duck is famous at home and abroad, with good color, fragrance and taste, but it is not very delicious after cooking. What is the reason? That's because the cooking method is useless, so I can't enjoy the unique flavor of Nanjing salted duck. The cooking procedure of salted duck is as follows:

Soaking and washing: soak the dried salted duck in clean water 1 ~ 30 hours. Wash away the whole body dust, reduce the salt in the meat, and soak the salted duck for a long time to make it soft.

Upper connection: select hard reed stalks or small bamboo tubes, cut them into hollow sections about 10 cm long, and insert them into the door of the dried salted duck cavity to expose half of them, so that when the dried salted duck is boiled, the internal and external temperatures are uniform and the cooking time is shortened.

Boil: add onion, ginger and aniseed into the clear water in the pot, and then stop the fire. Put the salted duck with a tube in the pot until hot water enters the duck, then lift the duck leg and pour out the soup in the body cavity, then put it in the pot and add the original soup of 1/6. Cover the dried salted duck with a cover slightly smaller than that of the pot, so that the duck body is completely immersed in water for 30 minutes, then lift the cover and heat until beaded bubbles appear at the edge of the pot (called the first rotation) for 30 minutes, lift the duck leg and pour out the soup in the cavity, then put it into the pot, heat it for the second time, heat the water to the second rotation, and simmer for 5- 10 minutes after the ceasefire, and then take out the pot. This cooked salted duck is tender in meat, crispy in food, long in aftertaste and sweet in taste.

Ducks should be hung in a cool and ventilated place. The salted duck processed after light snow and before heavy snow can be stored for 1 ~ 2 months; The "salted duck" processed after heavy snow can be preserved for 3 months; "Spring salted duck" processed in early spring after Qingming Festival can be stored for 1 month. Usually, good quality salted duck can be kept until the end of April, and it can be kept for a longer time if it is kept in cold storage.