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How to make Nanjing salted duck?
Nanjing salted duck should use duck ducks of the year, slaughter and kill the net feathers, remove the internal organs, and soak in clean water for about 10 minutes to clean the blood in the pores. Take out the drain, generally l.5 kilograms of light duck, wipe the duck belly inside and outside with 200 grams of salt, pickled l ~ 3 hours. Soak the duck in salt and brine for l~2 hours (if no salt and brine, it can be added for several hours), remove it and put it on boiling water and scald hot and put it on the tuyere to dry it. Add spices to the big pot. Each duck needs about 10 grams of fennel, 15 grams of onion and ginger. Put water in the pot to properly flood the duck body. After the water has boiled, put the duck after the "Shangtong" ("on the pass" is inserted into the anus with a 10 cm bamboo tube) into the pot. Because the anus has a tube and there is an opening under the right wing, the boiling water will be injected into the duck cavity quickly. At this time, the temperature of the water inside and outside the duck cavity is not balanced. The left leg must be immediately poured out of the soup and refilled. However, the water temperature in the duck cavity is still lower than the water temperature in the pot. Adding 1/6 of the total amount of cold water into the pot will make the temperature of the duck body inside and outside the water balance. Cover the pot, then heat and heat for 15 to 20 minutes until the water surface appears to have wrinkles, boiling without boiling (approx. 90°C). After the ceasefire, raise the leg and pour the soup for the second time, add a small amount of cold water and simmer for 10-15 minutes. Then heat it up for a second time. "Spinning." "Pulling" can be opened after the lid to see cooked, such as the thigh and chest muscles flat soft and oily, indicating that cooked. After cooking, the salted duck must be cooled and eaten. At this time, fat condenses and is not easy to lose. Qian'an City Agricultural Information Center