Vacuum bagged brine duck eating method:

1, first open the package of bagged brine duck, and then take out the brine duck, and place it on the chopping board;

2, with a sharp kitchen knife, first the head and tail of the brine duck and the wings, and then cut the duck's body into pieces;

3, cut down the duck meat on a plate. Put into the steamer for a number of minutes until steamed through;

4, remove the steam plate, sprinkle the sauce on the duck meat can be served.

Salt water duck

Salt water duck production including slaughter, marinating, drying, cooking and other processes, because of its marinating period is relatively short, so need to do now eat. Its processing, control of fire for its success or failure key.

Nanjing famous chef made brine duck breast on the table, pay special attention to the duck block of modeling, or for the rhombus-shaped, or sunflower-shaped, in order to its form of the beauty of the diners of the ZuoYiXing. The dish molding skin white and oily, tender meat red, light and salty, fragrant, fresh, tender three all have, people eat for a long time do not get tired of.

Traditional Nanjing salt water duck requires "cooked salt rub, old halogen compound, blow dry, cook enough". The so-called cooked salt rub: refers to the salting process in the fried salt, because fried salt can enhance penetration, kill the salt in the thermophilic bacteria, and can make the flavor increase. The so-called old halogen compound, brine duck curing using dry curing and re-halogen combination, re-halogen halogen halogen used by the new halogen and old halogen points.