Jinling Salted Duck (jin ling yan shui ya )

Jinling Salted Duck

Introduction:

"As soon as I mention that I'm from Nanjing, most people's responses are" Oh... I know you have a salted duck in Nanjing. Yes, salted duck is the heart of Nanjing people. It's the most refreshing thing to serve salted duck on a hot day. It's the best choice for Nanjing people to commute to dinner when they come to their homes and go downstairs to chop ducks. "

Production steps:

Step 1: 1. Wash the duck, wipe dry the water, put salt to kill the chicken, put more salt in front and back, inside and outside, seriously kill the chicken for the duck, then the sauce purple will taste; 2. Put the pepper, onion, ginger, star anise, and grass fruit into the duck's stomach, and the preparation work will be completed;

Step 2: 3. Put the duck in the refrigerator for 48 hours, but I waited for 4 days this time. You can turn over on the way.

Step 3: 4. When the time is up, take out all the ingredients in the duck belly, put them into the pot, add cold water and cook with the duck;

Step 4: 5. Boil until the water is boiling, turn off the heat and simmer for two hours. Keep the water for cooking the duck. This is the legendary brine. 6. Take out the duck, cool it, cut it into pieces, sprinkle it with brine and eat it.

Materials required:

Whole duck: 1, about 1.2kg

Scallion: 2

Ginger: 1 yuan

Star anise: 3-4

Tsaoko: 2

Zanthoxylum bungeanum

Salt: About 150g

Precautions: 1. Marinate the whole duck, cook it well and cut it into pieces after cooling; 2. Salt, you can stir fry it with Chinese prickly ash first, but you can also not stir fry it. I have done both, there is no difference. The duck skin is cleaner if you don't stir fry it; 3. The brine after cooking is very important. Keep a small bowl of stewed duck brine and keep it in the refrigerator, It's time to remove the frozen oil from the duck. 4. The duck must be cut into pieces after cooling, so that the blade will be neat, and eating after cooling is the real salted duck. No one ever eats hot or warm salted duck. If it's cooked in the afternoon, it's best to cool and refrigerate overnight.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jin Ling Yan Shui Ya