The famous saltwater duck, I don't know how easy it is if you don't try it, remember a few points, and you can make it at home

Salted duck is a special product of Jinling, Nanjing, the duck skin is as white as jade, fat but not greasy, fragrant and delicious, with the characteristics of fragrant, crispy and tender

Ingredients: Half a duck

Seasoning: 50 grams of coarse salt, 10 grams of Sichuan peppercorns, 1 small piece of cinnamon, 2 star anise, 3 bay leaves, 1 grass fruit, appropriate amount of green onion and ginger

Method 1: Treat the duck first: The duck is cleaned and soaked in water for a few hours, during which the water is constantly changed to wash the blood. Control drying, or use kitchen paper to blot moisture.

Method 2: Marinade: 50 grams of coarse salt, 10 grams of Sichuan peppercorns, 1 small section of cinnamon, 2 star anise, 3 bay leaves, 1 grass fruit, appropriate amount of green onion and ginger

Method 3: Fry peppercorns, star anise, cinnamon, bay leaves, and salt together over low heat until the salt is slightly yellow, turn off the heat and cool.

Method 4: After the fried marinade is cooled, put it on the processed duck with green onion and ginger. Kneading, the duck skin and knife edge should be wiped to the surface, try to evenly wrap the salt grains on the surface of the duck meat, and cover with plastic wrap. Refrigerate and marinate overnight

Method 5: Rinse the surface salt of the duck that has been marinated overnight, boil the water in the pot, put in the pickled duck, put ginger slices, green onions, star anise (2), cinnamon (1 small section), and 2 teaspoons of cooking wine.

Method 6: After boiling water, cover the lid and change to the lowest heat and cook for about 30 minutes until the duck meat is cooked through. (Keep the water surface boiling but not boiling)

Method 7: Take out the boiled duck and put it in cold water to cool.

Method 8: Strain out the dregs of the boiled duck soup and let it cool, soak the duck legs that have cooled in ice water into the duck soup, and put them in the refrigerator for one night.

When eating, take out and cut pieces, the skin is as white as jade, delicate and salty.

Tips:

1. It is recommended to use coarse salt for pickled duck, Ze Rui Ma has made a salted duck with fine salt, fine salt and pepper and other seasonings are fried and pickled, there will be small slag attached to the duck, which can not be rinsed, and the duck skin looks unpleasant, and there is a feeling of the same amount of salt, and the fine salt is also more salty.

2. If you want to do a good job of salted duck fresh and tender, the heat is very important, you must keep a small fire, after the water boils, adjust the fire to a slight fire, it is best to control the water is always in a bubbling state every few seconds, and the duck cooked in this heat can better keep the water will not be firewood, so that the Nanjing saltwater duck is fresh and tender.