“In nanjing, want to eat salted duck, or buy salted duck that is convenient and affordable ah, most ducks factory price is: 12 yuan/jin, a famous mill prices a lot more expensive, about twice, in 22 ~ 24 yuan/kg, and are these names such as workshop duck shop, after all the ducks to sell, will turn to cheap mills have business oh ~ ~ ~My family since grandpa generation live in nanjing city west area, now delimited into hexi new area;Here since ancient times is to do “nanjing salt duck” the most famous place, every day there are a lot of citizens drive, car to the shop shop to buy: “salt duck” or “roast duck” and “other duck products: four pieces, duck gizzard” and so on;Therefore, there are a lot of duck shops and famous duck workshops near my home, taste and price as you like to choose;So, the general nanjing people want to eat duck, will go to the duck shop downstairs, cut half a duck back, but very few people, oneself at home do “salted duck” ~ ~ ~My family is no exception, just occasionally a few salted duck legs.This week free, I, at home to do a “salted duck leg”, although and authentic “nanjing salted duck” slightly different, but considering the family to learn to do, so more convenient;I feel the taste is not as bad as the outside, and is also skin white meat red tender yo ~ ‘~”
How to make Nanjing Salted Duck?
Prepare the duck leg and related ingredients.
Take a large pot: place the duck leg, and then the main ingredients in all the ingredients into, with the hand, to the duck leg massage, so that evenly spread on the duck leg.
Put the refrigerator marinade more than 4 hours, the middle had better turn over several times, better flavor.
Remove marinated duck leg and let dry slightly in ventilating place.
Pour proper amount of water into the pot: put the above ingredients into the formula.
Cover and bring to a boil.
Put the dried salted duck leg, cover the water over the leg, cover the fire.
Bring to a boil and cover over low heat for about 35 minutes.
Then use chopsticks under the poke, can poke on the line.
Sprinkle a little MSG and turn off the heat.
Cover overnight (also immediately edible).
Remove the drain.
After the cut large pieces off.
On the plate.
Finally you get the Nanjing Salted Duck.
1. Nanjing salted duck: with whole duck and duck leg marinade is ok, the family with duck leg to save some trouble.
2.Salting salt: the best salt + pepper, in advance, fried more fragrant, I marinated less, save trouble, directly marinated.
3.Pickling time: authentic is divided into dry pickling + qinglu pickling, the time is about 2 small time, the family is rare to do, that is, there is no qinglu nor old halogen, I directly pickling for 4 hours ~6 hours, very good flavor.
4.When cooking: the salt water needs to be all the duck legs submerged, so that the duck will not appear half white and half black.
5.After the cook: can be directly cool after the drain edible, but also more bubble long point edible, according to each person’s situation, because I am after dinner cooked, so and the bubble overnight.