( 1)

1, soak in cold water for more than 24 hours, without changing water halfway, and the soaking time can be shorter in summer;

2. Wash the oil stains on the surface with warm water. The water temperature must not be too hot, otherwise it will burn the epidermis;

3. Use a large pot (enough to immerse the whole duck in water), add the required amount of water, add 2 or 3 star anises, a little pepper, a few slices of ginger and onion (preferably scallion), and boil;

This step is the key. Immerse all the washed ducks in boiling water, and exchange the water in the duck's belly with the water in the pot, so that the ducks are heated evenly inside and outside, about 2 or 3 times. In this process, be careful not to break the duck skin, and then simmer until small bubbles appear in the middle of the pot bottom, but don't boil the water. Cover the pot and keep it for 15 minutes.

5. After finishing the previous step, take the duck meat out to cool, and cover the surface with wet gauze to prevent the duck skin from blackening and shrinking;

6. After cooling, cut it into thin slices with a sharp knife and bones and put it in a bowl to finalize the design.

Salted duck tastes very salty, and other dishes eaten together can't be salty any more, so try to be light. Dried salted duck with white rice porridge is the best partner. After chewing in your mouth for a long time, the taste becomes more and more obvious.

(2) Nanjing salted duck has a set of traditional methods and requirements from material selection to maturity. The key is "the duck should be fat, fed with rice, fried and salted, marinated in brine, dried and fried, enough, with white skin, red meat and crisp bones". Ducks that make dried salted ducks should be long and wide, with full chest and leg muscles and walnuts under their arms. Weight after depilation1.75kg or more, and fatten with rice before slaughter.

The cooking method of salted duck is also very particular.

Before cooking, wash the surface cortex with warm water and soak it in warm water for more than 3 hours to reduce the salt and soften the duck. When cooking, one fennel, one onion and three pieces of ginger are stuffed into the stomach from the lower mouth of the duck's wings. Then insert a hollow tube about 6 cm long into the anus of the duck to make the soup convection inside and outside during cooking. First, boil the cold water in the pot. After the cease-fire, put the duck into the pot, let the water soak the duck body, and fully pour it into the duck belly from the opening. Keep the duck warm in water, cover the pot tightly, stew in water at about 85 degrees Celsius for 40 minutes, change the soup in the stomach once, and turn the duck over. At this time, heat the water to 95 degrees Celsius (i.e. small boiling), simmer for 10 to 20 minutes, and then take out the pot. Cooked ducks must be thoroughly cooled before cutting, so as to avoid the loss of oil and brine and affect the taste. Cut a raw salted duck, slice it into thin slices and steam it in an electric cooker. It tastes good this way.