Nanjing people are famous for their love of ducks. Salted ducks are a famous dish in Nanjing. They are found in the marinas of the streets and lanes. They are fresh and tender, and the entrance is instant. The authentic salted duck production process is exquisite and has the old halogen. Although there are many salted ducks in the kitchen, although it is a family version, it is also complicated to fry the salted pepper, boiled, air-dried and other processes. One day, I saw this kind of introduction on the "Day of Cooking" program. It was very convenient. I was surprised that the taste was really good. I was praised by a very picky husband. He even said that it was better than the halogen restaurant. Eating, such a simple approach can have such an effect is really enough. It’s really simple, because you’re in Nanjing, you want to eat authentic salted ducks, you can buy them anytime, anywhere, even if it’s a little troublesome, I won’t want to toss... Of course, if you want to try more authentic salted duck practices, you can Look at @呤儿's "Family version of saltwater duck practice" https://www.xiachufang.com/recipe/100049218/, and @晴小超人的盐水鸭的方子https://www.xiachufang.com/ Recipe/1006935/.
Wash the ducks first, and fork some small holes in the duck.
Put the octagonal pepper in the pot and stir-fry the scent. Add the salt, onion ginger, and add the appropriate amount of oil to saute.
Pour hot water into the pot and boil.
Add the duck meat, cook the rice wine, and cook for 30 minutes on medium heat.
Prepare a bowl of cold water in advance, turn off the fire and put the cooked duck into the water to cool down. You can put a few ice cubes in. At the same time, the marinade is filtered to cool off the spices. Soak the ducks in a cool marinade overnight and refrigerate in the refrigerator in the summer.
Take out the cut piece and load it.
1, the amount of salt and various spices can not be very precise, according to their own taste and the size of the main material duck. This amount I think is suitable for my taste. If it is not good for the novice, it is recommended to try to buy two duck legs first according to my prescription! 2, the quality of the duck is also very important, if you can buy a lake duck definitely taste better. Like the frozen duck leg I used, the appearance is a little worse. 3. If the duck is large, the cooking time should be extended accordingly. 4, the step map is to make up, using a half duck. 5, according to @E Road to pick up the edge of the "white halogen pig liver" was inspired, increased the steps to remove the cold after cooking, can make the duck more tight. 6. The longer the soaking time, the more salty the taste will be. Generally, it will be almost soaked overnight. If it is not eaten immediately, it should be taken out from the marinade to prevent salty.