You go to Nanjing and ask if there is anything delicious in Nanjing? Someone will definitely recommend Nanjing’s salted duck to you. I remember that when I went to Nanjing for an internship, I often bought salted duck. Because salted duck is different from other duck recipes, its taste is very unique, moderately salty, cool and delicious, and not greasy. It is very suitable for summer. I buy it every time A small portion of half a salted duck, and then gnawed the duck while watching TV, finishing it in one go.

Salted duck is really suitable for people who like to eat light and delicious dishes. The skin and meat are white and tender and the taste is refreshing. According to legend, salted duck first appeared in the Spring and Autumn Period and the Warring States Period. Subsequently, whether in the Qing Dynasty or the Ming Dynasty, there were poems and articles about salted duck. But the salted duck bought outside is too expensive, so it is very convenient to make it at home. Some people may find it a bit difficult to make salted duck by yourself. In fact, it is not difficult. Let’s learn how to make salted duck together.

Brined duck

The key point for making salted duck is how long to cook. The salted duck will burn more. If the cooking time is too short, the shrimps will not be fully cooked. But for different types of ducks, the cooking time is also different. Authentic Nanjing salted duck is made from ducks from that year, that is, ducks from spring. Eat ducks just after a summer in autumn. The skin is thin and the meat is tender, and it tastes very refreshing and crispy.

Brined duck

Then let’s deal with the duck. Salted duck does not just need to be boiled by putting salt in the water. It also needs to go through many processes. First, it needs to be "dry salted". "This step is to use fried salt to massage the duck. This salt is fried with star anise and Sichuan peppercorns and is very fragrant. When massaging the duck, the aroma can be integrated into the duck, and then we marinate the duck aside for 2 to 3 hours. Do you think this is enough? There is no second pickling. The second time is to use star anise, onion, ginger and garlic to make brine, and then put the duck in the brine when it is warm and soak it. This time it is also soaked for 2 to 3 hours. The duck is then taken out and hung to dry.

Brined duck

The dried duck can be boiled in boiling water. However, there is another step for the Nanjing salted duck in the center, which is to pour the soup, that is, cook the duck until it is seven or eight When mature, take the duck out, add a small amount of cold water, cover and simmer for half an hour. The Nanjing salted duck made in this way, whether it is the aroma of various spices or the taste of the duck itself, has completely penetrated into the body of the duck, and the duck meat produced in this way is very firm and smooth. Not only the enjoyment of taste, but also the enjoyment of flavor.

Finally, wait until the salted duck is cooled, and then cut the salted duck into pieces. It is best to wait until it is cool before eating. It will have a cool and refreshing feeling, and then the soup delivered to the Ningxia base for cooking the duck will be It’s perfect. If you like spicy food, you can also prepare a bowl of spicy dipping sauce. Just put the onion, ginger, millet, spicy minced garlic in a bowl, and then add some light soy sauce or other soy sauce. That’s it. It makes a perfect dipping saucer.

Salted duck

The following is a few points that need to be paid special attention to when making salted duck. It is best to put the salted duck into ice water or cold water immediately after cooking. The skin of the salted duck produced in this way will be firmer and the meat will be sweeter and more delicious.