Introduction to Nanjing Salted Water Duck
Salted water duck is marinated in salt water and has a very salty taste. It may be a change of taste food for Nanjing people who have always eaten light food. The skin is jade white and oily, the duck meat is slightly red and tender, the skin is fat and the bones are fragrant, exceptionally delicious. Suitable for nourishing, it is the main ingredient for various delicious dishes
What is the nutritional value of Nanjing salted duckThe fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis, and various inflammations, as well as anti-aging. Duck meat contains abundant niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarctionWhat are the product features of Nanjing salted duckHigh temperature cooked cured products can ruin their flavor, making them smell fragrant but have an average taste when eaten. In addition, the production of osmanthus duck is exquisite. In addition to using good ingredients, the craftsmanship is refined. "Stir fry and salt marinate, clear and marinate again" to increase the richness of the duck, "stir fry until dry" to reduce duck fat. It is thin and tightly packed, "cooked enough", and has a tender and fragrant taste when eatenThe production method of Nanjing salted duck
Main ingredients: 1500 grams of duck
Seasoning: 30 grams of cooking wine, 130 grams of salt, 10 grams of scallions, 5 grams of ginger, 3 grams of star anise, 2 grams of Sichuan pepper
1. Cut off the tips of the wings and claws of the duck, clean out the internal organs and blood vessels, soak it in clean water to remove blood, wash and drain<2. Mix refined salt, Sichuan peppercorns, and five spice powder together and stir fry until hot to make stir fried salt. Spread the inside and outside of the duck evenly with stir fried salt, marinate the duck in a container for 1 hour, take out the duck and soak it in clear brine for 2 hours. After soaking, take out the duck and hang it in a well ventilated place to dry
3. In a clean pot, put in the duck with legs up and head down, add enough clear brine to cover the duck, add 5 grams of ginger slices, scallions, and star anise, cover tightly, bring to a boil over high heat, skim off the foam, simmer over low heat for nearly 40 minutes (do not boil), drain, and cool to serve<4. Clear Marination Method: Using 2.5 kilograms of water as the standard, add one or two slices of ginger, one scallion, one fennel, a little yellow wine, vinegar, salt, monosodium glutamate, etc. First, bring to a boil, then simmer over low heat (this brine can be reused)