Jinling Salted Duck
1.
1. Wash the duck and dry it with water, add salt to make horses and chickens, put more salt before and after, inside and out, and carefully kill the ducks and horses, so that the sauce will be delicious; 2. Put the peppers and green onions Put all the ginger, star anise, and grass fruit into the duck's belly, and the preparation is complete;
2.
3. The duck was put in the refrigerator for 48 hours, but I waited for 4 days this time. You can turn over halfway.
3.
4. When the time is up, take out all the ingredients in the duck belly and put it in the pot, add cold water, and cook with the duck;
4.
5. Boil until the water is on, turn off the heat, and simmer for two hours. Keep the water for boiling the duck. This is the legendary brine. 6. Take out the duck, let it cool, cut into pieces, drizzle it with brine, and start eating.
Tips:
1. The whole duck is marinated, cooked and let cool, and then cut into pieces. It will be easier to cut and cut more neatly;
2. Salt, you can fry the pepper with small fire first, but you can also not fry, I have done both, there is no difference, the non-fried version, the duck skin is cleaner;
3. The cooked brine is very important. Keep a small bowl of cooked duck brine and store it in the refrigerator. When eating, remove the frozen duck fat and drizzle it with a little bit, which is the finishing touch.
4. The duck must be cooled and then cut into pieces, so that the blade will be neat, and the real salted duck can be eaten after cooling. No one has ever eaten hot or warm salted duck. If it is cooked in the afternoon, it is best to put it in the refrigerator overnight.
