Nanjing city is most obsessed with salted duck. Today, after learning the family version of the salted duck method, you can still eat the taste of Jinling City thousands of miles away. Salted duck skin and white meat are soft, fat but not greasy, which can best reflect the freshness of ducks. Eating salted duck regularly can relieve inflammation and delay aging. Skip the tedious steps and make salted duck with Greek rice cooker. If you want to eat duck, you must soak the brine in place. The degree of duck leg fire is very important. Fortunately, this pot is easy to change, and the fire can simmer for an hour. After cooling, the duck blood Q-bomb sparkled and the fat was absorbed by the meat. Gravy is great. The chopsticks haven't moved yet, and the salty smell has reached the tip of the nose.
material
Half a duck 30g salt and pepper 5g spiced powder 10g ginger and octagonal 1000ml water.
1, add fine salt, pepper and allspice powder to the pot, stir-fry for 5 minutes with high fire until the salt turns light yellow.
2. Wash the duck, remove the water, poke holes in the surface with a meat hammer, evenly sprinkle flowers, salt and pepper on the duck, wrap it in plastic wrap and put it in the refrigerator for one day.
3. Take the duck out and wash the flowers and peppers.
4. Cut the duck in half, put it in the pot, add cold water to make it not exceed the duck, and add two star anises and two slices of ginger.
5. Turn the giant Buddha to low heat for about 10 minutes, cook for about 30 minutes, and stew for about 1 hour after turning off the lights.
6. After the meat is soft and rotten, you can put it in the refrigerator with the juice for half a day. If you like tight meat, you can take the duck out, rinse it with cold water once, wrap it in plastic wrap, and refrigerate it for half a day before eating.