Ingredients required:
Duck, dried tangerine peel, ginger, cinnamon, fragrant leaves, star anise, onion, green pepper, tsaoko, dried pepper.
4. First cut the onion into small pieces and slice the ginger. Add100g salt to the processed fresh duck, rub it with your hands inside and outside to ensure that the salt is evenly rubbed inside and outside the duck, then sprinkle green peppers evenly on the duck's body and stomach, then squeeze onion juice and ginger juice on the duck, and then add cooking wine.
Rub the onion and ginger on the duck for a while, finally put the onion and ginger into the duck's stomach, then put the duck's internal organs in it, wrap them with plastic wrap and marinate them for 24 hours. The key to the delicious salted duck is to choose the female duck whose growth period is more than two years, and marinate it for a long time, so that the duck will be delicious.
Then put all seasonings except scallion, ginger and green pepper into the seasoning bag for later use. It's pickling time. Clean the green pepper on the duck and the onion and ginger in the duck's belly. Boil boiling water in the pot, and put the salted duck and internal organs into the pot.
Add ginger slices, green onions and cooking wine to remove the fishy smell, then put the seasoning bag into the pot, cover the pot and stew for 50 minutes on low heat. When duck bones leak out, it means time is up. Take out, let cool, cut into pieces and plate. This salty and delicious homemade salted duck is ready.
This dish can best reflect the original flavor of ducks. The practice is to return to the original, filter greasy food, get rid of the foul smell, and keep it delicious and smooth. Eating salted duck often can also reduce inflammation and swelling.