Boiled Salted Duck

Boiled Salted Duck

Introduction:

"The duck is too big. Half of it is cut to make beer duck, and the other half is learned to make salted duck. It tastes very chewy, light and original."

Production steps:

Step 1: with a large pot, put cold water, duck, and then open the fire;

Step 2: cook until the duck's blood oozes out and wash with hot water;

Step 3: add another pot of water, bring to a boil, add scallion and ginger slices;

Step 4: put the seasoning into the spherical net, so that the residue of seasoning will not be scattered everywhere;

Step 5: put the net into the water and put the duck in;

Step 6: wait for the water to boil and turn to a slow fire. Turn the duck over from time to time;

Step 7: cook the duck until it is fully cooked, then cut it into pieces for eating.

Materials required:

Half duck: 2 pounds

Chives: 1

Ginger: 6 tablets

Chinese prickly ash: 2 teaspoons

Star anise: 1

Fennel: 1 teaspoon

Fragrant leaves: 4 pieces

Tangerine peel: 4 yuan

Cinnamon: 1 slice

Refined salt: 1 tbsp

Precautions: first, it's better to put some tangerine peel on boiled duck, which is a good partner for ducks; second, if it's domestic fresh duck, it doesn't need to put so many seasonings, and Laomei's large duck is a bit fishy; third, the so-called raw chicken and cooked duck must be well cooked, but the so-called raw chicken also refers to fresh slaughtered chicken, and frozen chicken must be well cooked, if you want to know whether the duck is well cooked Especially the legs. The meat is very thick. You can use the kitchen temperature probe to insert it into the middle of the thickest part of the meat. If it exceeds the temperature of the poultry, you can pull it out without blood. If there is no probe, you can cut a knife in the thickest part of the meat to see if there is blood oozing. If there is blood oozing, you have to cook it again.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original