Nanjing Jinling saltwater duck ○ zero failure once successful

The meat is delicious, the diet is healthy, there are no hormones or antibiotics, a good source of iron and a source of polyunsaturated fatty acids can be refrigerated and thawed in the refrigerator, about 24 - 48 hours, the secret of tenderness and juiciness is to simmer rather than cook ❗️▪️2 duck legs can be marinated in the ratio of 50 grams of salt for 24 hours, boil for 5 minutes, simmer for 30 minutes, 1950 grams (3 catties 9 taels) is the approximate weight of a duck, to choose a fatter duck to eat ▪️ the whole duck, boil the water 3 times, simmer 3 times, simmer for a total of 60 minutes, out of the pot

Ingredients

Duck 1950 g

PowderSalt 100 g

Sichuanpepper 3 g

Staranise 1.5 g

Cinnamon 1.5 g

Cooking Instructions

Weigh the marinade
After 30 seconds after heating to a slight start to smoke, remove from the heat, the color turns obvious yellow, and the smell of spices is very strong, and it is cool enough to touch the salt
Refrigerate and thaw the frozen duck for 2 days, unpack and wash it clean, and cut off the butt
You don't need to wipe it very dry, just drain a little water and apply the marinade all over your body, including the inside of your stomach
Place in a plastic bag, pour all marinades and liquids into the bag, drain the air and refrigerate for 24 hours (duck breast side down)
Turn after 24 hours and continue refrigerated for 24 hours (duck breast up)
Refrigerate for 48 hours (2 days and 2 nights)
and wash the marinade off the surface of the duck with tap water
Prepare boiling water, boiling water scalded duck skin, the whole body, the skin will become very smooth, non-stick pan, and then rinse with ice tap water to shrink the duck skin
scald-ice-scald-ice, scalded 2 times, ice water rinsed 2 times
Put the green onion and ginger
water in the water and put the scalded duck directly into it, chest side down
[The first time to open, the first time to suffocate]
Bring the heat to a boil again, skim off the foam
and boil, immediately turn off the heat, do not open the lid, and simmer for 20 minutes for the first time
What it looks like after 20 minutes of suffocation
ã€Open the second time, stuffy the second timeã€‘
Turn on the heat again, turn off the heat after boiling, do not open the lid, and simmer for 20 minutes the second time
What it looks like after the second 20 minutes
ã€Turn on the third time, stuffy for the third timeã€‘
Turn on the heat again, turn off the heat after boiling, do not open the lid, and simmer for 20 minutes for the third time
3 times the time is stuffy
After suffocating for the last time, carefully take it out (hot)
It is not easy to cut into pieces

âš ï¸ and organize records after cooling, and share good recipes for free. Please be merciful, any questions can be discussed together, be a positive person, there is no need to give a bad review and low score when you encounter something.

Baking and cooking pastry is like exploring treasures, and the original recipe is like a reliable map left behind after many tests. When you are a beginner to explore, it is easier to dig up "delicious treasures" by following the map, and when you find them successfully, it is not too late to get creative on your own. Modify the recipe ingredients/ratios/steps as soon as you come up, and it's easy to overturn!