Origin of the name
Nanjing brine duck has white skin and tender meat, fat but not greasy, fresh and delicious, with fragrant, crispy and tender characteristics. Every year before and after the Mid-Autumn Salt Water Duck color and taste is the best, because the duck in the osmanthus blooming season production, so the beautiful name day: osmanthus duck. The White Gate Recipes recorded: "Jinling August period, salt water duck is the most famous, everyone thought that the meat inside the fragrance of osmanthus also." Whether the duck head is braised or soaked in sauce, or in salt water, it is a delicacy on earth that hangs in the mouth.
Features
White skin, red meat and moist. The duck is fat and salty when it smells of osmanthus.
Required materials
1 net duck (about 1500 grams), 12 peppercorns, 2 anise, 5 grams of ginger, 2 green onions, 85 grams of refined salt.
Methods
1. remove the baby net duck small wings and paws, in the right wing under the ribs to open a 6-centimeter-long small mouth, take out the viscera, pull out the esophagus and trachea, dredge the anus, soak in water to wash and drain.
2. Stir frying pan on the fire, put fine salt, pepper grains stir-fried and poured out for use.
3. Put the duck on the board, take 50 grams of pepper salt from the knife mouth into the duck belly shake. Another 25 grams of pepper salt rubbed all over the duck, and then the remaining pepper salt from the knife mouth and beak into the duck, into the jar marinade (1-2 hours in summer, 4 hours in winter), take out and put into the brine in the marinade (2 hours in summer, 4 hours in winter), and then hang in a ventilated place to dry, with a 6-centimeter-long bamboo tube inserted into the anus of ducks, take 2 grams of ginger, onion 1, aniseed 1 from the right wing of the knife mouth into the duck's abdomen.
4. soup pot with water, ginger 3 grams, onion 1 root, anise 1 boil, the duck head down into the soup pot, so that the duck all submerged in the soup, burned to the edge of the pot bubbles, warmed up with a small fire for 20 minutes, the duck out of the soup to control the net abdomen, and then warmed up in the pot for 15 minutes, remove the drained, pull out the bamboo tube, cooled and cut into strips on the plate that is completed.
Materials
Main ingredient: 1 live fat duck (weighing about 1500 grams) Seasoning: 125 grams of refined salt, 5 grams of green onion knots, 2 grams of ginger, 1 gram of peppercorns, 1 gram of star anise.
Method of production
1. Duck slaughtered, dehairing, chopping off the small wings and claws, in the right wing nest under the opening of about 6 cm long. Pull out the trachea and esophagus from the opening, take out the internal organs, soak in water, wash the blood and drain.
2. frying pan on the fire, put refined salt, pepper fried fried into a bowl, each duck with 75 grams of hot pepper salt, from the wing nest under the knife mouth filled with duck belly, shake well. Then use 25 grams of hot pepper salt to fill in from the duck's neck at the knife's edge and the duck's beak, then put the duck into the jar to marinate (1 hour in summer, 1 hour and 30 minutes in spring and fall, and 2 hours in winter), then take it out and put it into the clear marinade jar to marinate (1 hour in summer, 3 hours in spring and fall, and 4 hours in winter), and then take it out to hang in the ventilation place to blow-dry. Insert a 4-inch-long hollow reed pipe into the anus of the duck, and put 2.5 grams of green onion knots, 1 gram of ginger, and 0.5 grams of star anise into the knife's mouth under the wing nest.
3. the soup pot on the fire, put 2500 grams of water, boil, put 1 gram of ginger, green onion knot 2.5 grams, anise 0.5 grams, change to micro-fire, the duck legs up, head down into the pot, covered with a lid and simmered for about 20 minutes, change to medium heat to the side of the pot when the small bubbles, uncovered, lift the duck legs, the duck belly of the soup leaching into the pot, and then snap into the soup, so that the duck belly is filled with hot soup! After repeating 3-4 times, then warm up about 20 minutes on light heat and take out, remove the reed pipe, drain off the soup, cool down and then chopped into pieces and neatly loaded into the plate that is.