SaltDuckAs the name suggests, this is a delicious dish made by pickling duck with salt. The taste of salt-pickled duck is salty, but for people in Nanjing with light tastes, it is a dish to change the taste. Nanjing Salt-Pickled DuckDuck meatIt is tender and juicy, with fat skin and fragrant bones, and is very popular among the public.

How to make Nanjing Salt-Pickled Duck

NeededIngredients

Duck600 gramsSichuan peppercorns4 grams of salt, 16 grams of salt, 2 bay leaves, freshGinger3 slices, 5 ml of cooking wine, 1 scallionStar anise2 pieces, appropriate amount of salt

Steps

1. Heat the pot, add Sichuan peppercorns and salt and stir-fry until cooked.

2. Wash the duck thoroughly.

3. Spread the cooked Sichuan peppercorns on the whole duck and hang it to dry for 4 hours.

4. After the duck is dried, add it to the pot with eight star anise, bay leaves, cooking wine, ginger, scallions, and water, covering the whole duck.

5. Simmer over medium heat for 1 hour, or until you can easily pierce it with a fork.

How to make Nanjing Salt-Pickled Duck

Needed ingredients

Duck legs250 gramsFine saltCinnamon, ginger, Sichuan peppercorns, cooking wine, as needed

Steps

1. Heat the pot, add salt and Sichuan peppercorns and stir-fry until cooked.

2. While hot, spread these ingredients on the duck legs, put them in the refrigerator for half a day to marinate.

3. Place ginger and cinnamon in a deep pot, place the duck legs in, and add the marinade, a little cooking wine, and a little salt.

4. Add water to cover the duck legs and bring to a boil, then simmer over low heat for about 25 minutes, and continue simmering for 10 minutes.

5. Remove and drain, brush with sesame oil while hot, and slice when cool.

Tips

1. Nanjing Salt-Pickled Duck is quite salty, so the proportion of salt is large, and the amount of salt is about 10% of the duck meat.

2. You can prepare a dipping sauce separately: a little minced garlic + Lee Kum Kee dipping sauce + a few drops of sesame oil, mix well.

Introduction to eating Nanjing Salt-Pickled Duck

1. Cut the pieces with fewer bones and serve as a cold dish.

2. Use some duck pieces and peeled boiled lotus root togetherSteamto infuse the duck fat and salty flavor into the lotus root, with a unique taste.

3. Extract the most oily part of the salt-pickled duck to make duck fatStir-fryAdd deboned duck pieces, cabbage,goji berries.This stir-fry is moderately salty and flavorful, nutritious, and suitable for all ages.

4. Add the duck bones and soaked and cookedsoybeansand water together.Soybean crisp, clear soup, salty and appetizing.

Nanjing Salt-Pickled Duck is quite salty, so don't eat too much at once, otherwise it is not good for the body.