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 being cooked. What are the reasons? That's because the cooking method is not used correctly, so you can't enjoy the unique flavor of Nanjing salted duck. The procedure for cooking salted duck is as follows:

Soaking and washing: soak the dried salted duck in clean water1~ 30 hours. Wash the whole body dust, reduce the salt in the meat, and soak the salted duck for a long time to make it soft.

Up-feed: select hard reed stalks or small bamboo tubes, cut them into short 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 in water, the temperature inside and outside will be uniform and the cooking time will be shortened.

Boiling: add onion, ginger and aniseed into the clear water in the pot, and then stop the fire. Put the salted duck with the inserted tube into the pot until the hot water enters the duck, then lift the duck leg and pour out the soup in the body cavity, then put it into the pot and add 1/6 of the original soup into the pot. Cover the dried salted duck with a lid slightly smaller than the pot, so that the duck body is completely immersed in water for stewing for 30 minutes, then lift the lid and heat it until the beaded bubbles (called the first spinning) appear on the side of the pot for stewing 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 until the second spinning, and simmer for 5 ~10 minutes after stopping the fire, and then cook it. This cooked salted duck has tender meat, crisp and fragrant food, long aftertaste and sweet feeling.

Duck should be hung in a cool and ventilated place. The salted duck processed after light snow and before heavy snow can be stored for1~ 2 months; The "dried salted duck" processed after heavy snow can be preserved for 3 months; "Spring salted duck" processed in beginning of spring during the post-Qingming period can be preserved for 1 month. Usually, salted duck with good quality can be preserved until the end of April, and it can be preserved for a longer time if it is kept in cold storage.