The most nostalgic thing in Nanjing City is the saltwater duck, today I share with you the family version of the saltwater duck method, after learning to eat the taste of Jinling City thousands of miles away. Brine duck pays attention to the white meat of duck skin, tender, fat and not greasy, the most can reflect the deliciousness of duck, often eat brine duck can also anti-inflammatory, anti-swelling and delay aging. Save the tedious steps and make a brine duck in a Grace electric cooking pot. If you want the duck to be delicious, the dip must be in place. Boil duck legs, the heat is very important, it is good to use this pot to shift gears easily, turn the heat to low heat and simmer for an hour. After the cooling, the duck skin q bomb is still shiny, and the fat is absorbed by the meat, and it is juicy. Before the chopsticks were moved, the salty fragrance had spread to the tip of the nose.
By Grace kitchenette
Half a duck
Salt 30g
Peppercorns 5g
Five-spice powder 10g
Ginger slices 2 pieces
2 star anises
Water 1000ml
1: Add fine salt, peppercorns and allspice powder to the pot and stir-fry over high heat for 5 minutes until the salt turns yellowish
2: Wash the duck, drain the water, poke a few holes in the surface with a pine meat hammer, spread the pepper salt evenly on the duck, wrap the plastic wrap and refrigerate for 1 day
3: Take out the duck and rinse all the pepper salt
4: Cut the duck in half into a pot, add cold water to the duck, add two star anise and two slices of ginger
5: Heat for about 10 minutes and reduce heat to cook for about 30 minutes, then turn off heat and simmer for 1 hour
6, if you like the meat is soft and rotten, you can put it in the refrigerator with the juice for half a day to eat; if you like the meat is tight, you can take out the duck, rinse it with cold boiling water, wrap the plastic wrap and put it in the refrigerator for half a day to eat
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