Authentic salted duck is hard to buy in the market, generally only available in some areas, and needs experienced artists to make it. For people who are not demanding, they can make it at home through simple recipes, and only need simple ingredients to achieve more delicious results. Although it's not as good as the one bought outside, it's still very fulfilling. So, how to make authentic salted duck?

I. Nutritional value

Duck meat has high nutritional value and cool nature. When eaten scientifically, it has the effects of nourishing stomach, calming liver, eliminating fire, strengthening body and beautifying, benefiting qi and nourishing blood, eliminating dampness and relieving vexation, stimulating appetite and strengthening spleen, calming nerves, promoting blood circulation and removing blood stasis, and benefiting kidney. Deeply favored by people. Salted duck can be used as a snack or a special dish on the sprinkling table. After opening, you can taste the delicious cold food, and after heating, you can enjoy the flavor of traditional hot food in four seasons.

Second, the cooking process

Duck selection: The fatter the raw duck, the better, especially those that have not laid eggs and changed their hair.

Pickling:

1: Kill ducks, remove hair, viscera, kill wing tips and duck feet, cut them from the chest, wash them, and then hang them and drain them.

2: rub salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the steam evaporates, take it out and grind it. After that, the ducks were weighed and dried with 6.25% of their weight. Put 3/4 of the salt into the neck incision and turn it repeatedly to make the salt stick to all parts of the abdominal cavity evenly. Its? Salt should be rubbed on the isolated chest muscle, calf muscle and mouth. After rubbing the salt, put it into the cylinder in turn, take it out after pickling 12 hours, lift the tail wing, open the anus, and make all the salt water in the cavity flow out, which is called brine buckle. Then pile it in the tank, about 8 hours, and buckle the salt water for the second time.

3: Double salt. After the second marinating, mix pepper, spiced powder, sodium sulfate and white sugar evenly and smear them on ducks, especially where the meat is thick. Nanjing style should be dipped in sweet noodle sauce, Hunan style should be dipped in Chili powder, and then put in the tank for ten hours, turning once in the middle. If the duck meat is big, the curing time will be longer.

4. After the duck comes out of the tank, lift the dripping salt water, dry the inside of the duck with hot gauze, then cross-brace it in the duck's belly with two sticks, press it into a plate shape, and dry the water.

5: ignite with straw, sprinkle with chaff shells, wait until the smoke from the initial burning is exhausted, smoke repeatedly, and roast the duck until golden brown. Another method of this step is baking.