Boiled Salted Duck(yan shui ya )

Boiled Salted Duck

Introduction:

Production steps:

Step 1: stir fry the salt in the pot for 30 seconds, then add pepper, and continue to stir fry until the salt turns yellow. Remove the moisture of salt, stir fry with pepper, duck meat is more tender and smooth.

Step 2: wash the duck and wipe it with pepper salt.

Step 3: add scallion and ginger again and put them in a cool and ventilated place for 5 hours (3 hours in summer).

Fourth step: after curing, rinse off the salt and pepper on the surface of duck meat, add water (over duck) in the pot, cinnamon, Fructus Amomi, fennel, fragrant leaf, star anise, onion ginger, white pepper, salt and baijiu. After boiling water, put duck in boiling water for 15 minutes, turn off the fire and let duck meat soak in it.

Step 5: soak the duck in the soup until it is cold, take it out and put it on the plate, spread sesame oil on the surface, cut it into pieces and put it on the plate.

Materials required:

Duck: half a slice

Zanthoxylum bungeanum: right amount

Salt: right amount

Ginger slices: 2

Scallion: right amount

Cooking wine: moderate

Star anise: right amount

Tsaokuo: moderate amount

Fennel: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

White pepper: moderate

Precautions: 1. When cooking ducks, you can take a plate and put it on the duck to boil. Duck meat can be more tender and smooth. 2. The cooked duck can be soaked for a few more hours.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yan Shui Ya