Nanjing Salted Duck
1.
Prepare clean duck legs, kimchi salt, pepper, green onion ginger and chicken essence, etc.
2.
Pour the pepper and kimchi salt into the wok, stir-fry on a medium-low heat, and the kimchi salt is slightly yellow, turn off the heat and let cool
3.
Put the washed and drained duck legs into a large container, add the ingredients in the auxiliary materials, and then pour in the fried pepper and salt (reserve some spare)
4.
Massage the duck legs, spread the ingredients evenly on the duck legs, and marinate for more than 4 hours
5.
Take out the marinated duck leg and let it dry slightly in a ventilated place, and pour the marinated auxiliary materials into the soup pot
6.
Pour in a little bit of pepper and salt reserved in advance
7.
Pour in some water and cover the fire
8.
After the water is boiled, put in the dried salted duck legs, cover the duck legs with the amount of water, and cover the fire
9.
After boiling again, turn to low heat and simmer for about 350-40 minutes
10.
Poke it with bamboo chopsticks, you can poke it
11.
Sprinkle a little Knorr chicken bouillon and turn off the heat
12.
Take out and drain; can be covered and soak overnight (also can be eaten immediately)
13.
Chop in large chunks and serve on a plate
Tips:
1. Nanjing Salted Duck: It is okay to marinate whole duck and duck legs. It is easier to use duck legs at home.
2. Pickling salt: You can use kimchi salt and fine salt. If you don’t like the taste of pepper, you don’t need to stir-fry salt, just pickle with salt.
3. Pickling time: The authentic is divided into dry pickling and clear brine pickling. The time is about 2 hours each. It is rare for families to make, that is, there is no clear brine or old brine. I will directly pickle for 4 to 6 hours. The taste is very good.
4. When cooking: The amount of salt water needs to submerge the duck legs completely, so that the duck meat will not appear half white and half black.
5. After cooking: It can be eaten directly after cooling and draining, or it can be soaked for a longer time. It depends on each person's situation. I like to soak it in the soup overnight to make it more delicious
