Salted duck

Salted duck

Introduction:

"It's a highly recommended duck style. You'll like it after you try it. One of the biggest problems in making this duck is that the pot is too small to put the whole duck into a pot. If you chop the whole duck and cook it again, it will not be ideal in terms of taste or appearance. This dish is very suitable for banquet guests and is worth a try

Production steps:

Step 1: let the water flow to wash the blood of the duck.

Step 2: dry the duck with kitchen paper.

Step 3: salt and pepper, stir fry star anise in the pot.

Step 4: spread the salt on the duck while it is hot.

Step 5: wrap the duck in a fresh-keeping bag and marinate it in the refrigerator for two hours.

Step 6: put salt, scallion, star anise and cooking wine into a pot and bring to a boil

Step 7: put the marinated duck into the pot and soak for 2 hours. Bring to a boil and skim the foam.

Step 8: turn off the heat, cover and simmer for 20 minutes.

Step 9: open fire, boil the water again, turn off the fire and simmer for 20 minutes, then insert the thick part of the meat with chopsticks.

Materials required:

Half duck

Salt: right amount

Chinese prickly ash: a handful

Star anise: 6

Scallion: 2

Ginger: 1 large piece

Cooking wine: moderate

Note: don't cook duck with open fire. Stew duck repeatedly to make it taste better.

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: salty and fresh