Nanjing Salted Duck

Overview

If you want to eat salted duck or buy salted duck in Nanjing, it is really convenient and affordable. The price of most duck workshops is about 12 yuan/catty. The price of famous workshops is much more expensive, about double, at about 22 to 24 yuan/catty. And only after the duck shops of these famous workshops have sold out all the ducks, it will be the turn of the cheaper workshops to get business~~~ Shuiximen, Nanjing, has been the most famous place for making salted duck since ancient times. Every day, many citizens drive or take cars to the famous shops and workshops here to buy: salted duck or roast duck and other duck products: four pieces, duck gizzards, etc. to take back. Therefore, there are many restaurants near my home. There are many duck shops and famous duck workshops. You can choose whatever taste and price you like. Therefore, if people in Nanjing want to eat duck, they will go to the duck shop downstairs and cut off half of the duck. However, very few people make salted duck at home~~~ My family is no exception, I just brine a few duck legs in salted water occasionally. I used my weekend time to make salted duck legs at home. Although it is slightly different from the authentic Nanjing salted duck, considering how to make it at home, it is more convenient. I feel that the taste is no worse than the ones sold outside, and the skin is white, the meat is red and the bones are green~`~

Tags

• hot dishes
• old man
• huaiyang cuisine
• autumn recipes
• banquet dishes
• dinner
• cinnamon
• green onions
• msg
• star anise
• duck legs
• ginger slices
• salt

Ingredients

Steps

1. 1 Prepare duck legs and related seasonings

   

2. 2 Take a large basin: place the duck legs on top, then pour in all the ingredients in the main ingredients, massage the duck legs with your hands, and spread the ingredients evenly on the duck legs

   

3. 3 Marinate in the refrigerator for more than 4 hours. It is best to turn it over a few times for better flavor

   

4. 4 Take out the marinated duck legs and dry them slightly in a ventilated place

   

5. 5 Pour an appropriate amount of water into the pot: put the formula of the above auxiliary ingredients, cover and bring to a boil over high heat

   

6. 6 Add the dried marinated duck legs, cover the duck legs with water, and cover over high heat

   

7. 7 After boiling, turn to low heat and cover for about 35 minutes

   

8. 8 Then use chopsticks to poke it, as long as it can move

   

9. 9 Sprinkle a little MSG and turn off the heat

   

10. 10 Cover and soak overnight (can also be eaten immediately)

    

11. 11 Take out and drain, then cut into large pieces

    

12. 12 Load