1. Nanjing people also call salted duck osmanthus duck. Why?
The reason why Nanjing people call salted duck osmanthus duck is because Nanjing people usually make salted duck before and after the Mid-Autumn Festival, which happens to be the time when osmanthus flowers are in full bloom, so they call salted duck osmanthus duck, which is a famous specialty of Nanjing. It belongs to Jinling cuisine and is a product of our geographical indication in China. Because there are other mountains in Nanjing, some people call salted duck Jinling salted duck, and there are 250 salted ducks so far.
Second, how to make salted duck in Nanjing?
Before we make Nanjing salted duck, we should first choose a fresh duck, wash the duck and soak it in clear water, which can effectively remove blood. It should be noted that the soaking time is best to soak it for 3~4 hours, and the water should be changed several times in the middle, so that the duck can be soaked white. When soaking the duck, we can pour another pack of salt into the pot. Then put a handful of 50 grams of pepper on a small fire and stir-fry the smell of pepper. After the salt turns yellow slowly, we will turn off the fire and let the salt cool. Next, we will put the fried flowers, salt and pepper on the ducks and massage them repeatedly until all the ducks can be rubbed thoroughly, so that the ducks can be marinated overnight, and the meat quality can be tightened. The salted salted duck has no duck smell. Later, we will cook the ducks and put them in the pot. Then you can put some fragrant leaves, ginger slices and onion segments according to your own taste. Then you can drop a few drops of white wine into the water, then boil it with strong fire, and then simmer it slowly until the duck is soft and rotten.