If we say salted duck, it is of course the most famous salted duck cooked in Nanjing Lake. Everyone in Nanjing knows that most of the salted ducks in Nanjing are cooked in the lake, and the raw duck embryos are basically cooked in the lake. Old artists who are familiar with this place are also emerging one after another, and the basic ones who can achieve the top level of salted duck are in or from this place.
White skin, red meat and green bones.
This is a common saying of the older generation of salted duck masters, and it is also a standard to measure the success of salted duck. Pi Bai said that the salted duck should not be gray and black outside, mainly depending on the pickling process, and paying attention to the accuracy of the masters. Meat red actually means that salted duck should be tender and not smell of firewood. Bone green indicates that the brine is good, pickled in place and thorough. The salted duck with these three characteristics must be eaten in the mouth, and the more you chew, the more fragrant it will be.
Processing technology of Nanjing salted duck.
Under normal circumstances, all the ducks bought are clean-bore ducks. After buying it, the ducks are cleaned and drained.
Take 4 taels of salt, fennel 12g, stir-fry in a pot until the salt turns yellow, and turn off the fire.
Divide the fried salt into two parts, half on the outside of the duck and half on the belly of the duck, and leave the salted duck for about 3 hours.
The salted duck will bleed out. Pick up, drain, put a basin of clear water to prepare saturated brine, add ginger slices, chives and aniseed, boil and naturally cool.
Boil for three times, pour the salt water into the duck's stomach, and then soak the duck in a salt water tank for 3 hours.
Put the duck house on the steamer, pour hot water on the surface to make the duck meat more compact, put a proper amount of water in the pot, add ginger slices, onion slices and aniseed, cover it with high fire and boil it.
Finally, simmer for 1 hour, and the salted duck can be eaten.
This is the answer I gave after consulting our kitchen professionals as a salted duck chef. Compared with the salted duck in many professional pot-stewed restaurants, my own salted duck may be a little different, but it is definitely much more delicious than the vacuum-packed duck you bought in Confucius Temple. You can have a try.