? Shanghai white-cut chicken practice:
? 1 Wash Sanhuang chicken and stuff onion and ginger into the belly of the chicken. Put Sanhuang chicken in a pot, add enough water into the pot, add onion, ginger slices and cooking wine to boil over high fire, cook for 5 minutes, turn to low heat and continue cooking 15 minutes, turn off the fire and stew 10 minutes.
? 2, prepare the secret dip: chicken soup+extremely fresh soy sauce+onion, ginger and garlic, stir well.
? 3. Put the cooked chicken in ice water until it is completely cold, which is the key to keep the skin tight and tender. Then cut into pieces and serve on a plate with a secret sauce.
? Practice of Nanjing salted duck:
? 1 Wash the duck and drain the water. Add salt, pepper, star anise, cinnamon and fennel into the pot and stir-fry until fragrant. Spread the cold pepper salt evenly on the duck. Fill the duck's belly with ginger and onion and marinate it in the refrigerator for 40 minutes. If blood comes out, remember to pour it out. Turn it over once in the middle to get a better taste.
? 2. Boil water in the pot, add cooking wine and onion ginger, put the duck in the boiling water pot, simmer for 40 minutes, and turn off the heat for 15 minutes. Let it cool after cooking, and then put it in the refrigerator for 3 hours, which is conducive to the absorption of oil into the meat and makes the duck more delicious.
? 3. Slice the duck and put it on the plate, with garlic paste and sesame oil. The skin is thin and tender, and the lips and teeth are fragrant.
? Personally, I prefer heavy taste, so I prefer to eat Nanjing salted duck, which is also very simple and convenient, and I can realize the freedom of salted duck at home.