As a special food in Nanjing, salted duck is full of charm, which embodies the original flavor of duck and returns to its original style. Cooked salt, old pot-stewed, full of fragrance, white skin and tender meat. As a meat dish, it is rich in nutrition. Let's see how it is made.

food

Duck1500g

Zanthoxylum bungeanum 10g

250g salt

8 grams of ginger

Octagonal 4 g

Methods/steps

1

Choose ducks with no congestion, no black spots, good wool purity, no residue in the esophagus and trachea of the whole duck, and no harmful substances such as foreign bodies, glass, sand and iron impurities in the mouth. Cut a knife of six or seven centimeters on the duck, wash it with clear water and remove the congestion inside.

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2

Soak the duck in running water.

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three

Pour salt, pepper, star anise, ginger and onion into the pot at the same time, stir-fry evenly, stir-fry evenly with low fire to ensure that all materials are heated evenly. Stir-fry the salt into powder, but don't paste it. If the accessories are brittle, they can be naturally cooled out of the pot for later use.

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four

Drain the duck's water, put half of the quantitative fried salt into the duck's cavity, and shake the duck left and right to ensure uniformity. After curing in the inner chamber, evenly spread fried salt on the surface of the duck, and cure the whole duck for 2-4 hours.

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five

Soak the salted duck in salt water for 40 minutes. After soaking, put the duck in a cool and ventilated place for about 1 hour to dry its skin.

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six

Put the dried duck, onion and ginger into the inner room. When the water in the pot boils, toss the duck head in the pot twice, and then put it in the pot to cook. Then add ginger, onion and star anise to the pot to remove the fishy smell and stew it on low heat.

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seven

Wait until the duck is cooked for 20 minutes, then lift it up and put it in the pot to help it mature, and then continue to stew for 20 minutes before picking it up. Then take the stewed duck out and put it on the chopping board, cut the duck's body, cut its chest, slaughter it into pieces and put it on the plate.