Nanking Salt Duck
By VicentaLakin
It's convenient to eat salt ducks in Nanjing, or to buy salt ducks. Most duck shops cost about $12 or twice as much, at about $22-24 or at least once they've sold all of them, so that there's a lot of duck shops and duck shops around my house where you like to pick out the cheap ones. So, if Nanjing people want ducks, they go down to the duck shop, and half the ducks come home and make their own ducks. I used my weekend time to make a "saline duck leg" at home, which, though slightly different from the authentic Nanking salt duck, was easier to do because of homeschooling; self-perception didn't taste worse than selling it outside, but it was also white red bones green
Recipe Recommendations
- duck leg
- green onions 7 grams
- octagonal 1
- MSG a little
- salt 20 grams
- ginger slices 2 grams
- cinnamon 2 small pieces
- salty and fresh
- halogen
- several hours
- ordinary
Steps for Nanking Salt Duck
1
Get the duck legs and the ingredients
2
Take a big bowl: put the duck leg on it, pour all the ingredients in the main ingredient, rub them with your hands, rub them in the legs and wipe them all on the legs. Move
3
It's more than four hours in the fridge. It's better to turn over a few times. It tastes better
4
Take out the pickled duck leg and dry it to the ventilator
5
Pour appropriate amounts of clean water into the pot: put the formulations of the supplements in place and burn the fire
6
Put in dry duck legs, water over duck legs and fire
7
When it's boiled, turn the fire around for 35 minutes
8
I'll just stick it with a chopstick
9
Just a little taste. Turn off the fire
10
One night with a bubble (also available for immediate consumption)
11
Take out the leach
12
LoadNanking Salt Duck Make Tips
One, Nanjing salt duck: it's possible to make salt with whole duck and duck leg, with duck leg two and salt with duck leg: it's best to make salt with pre-cooking peppers, with better taste, with less salt, with no fire, with three perch, with more salt time: the real is dry + salt, with about two small hours each, and it's difficult for the family to do it, i.e., without halo and no halo, I make four hours straight, and I cook four hours: salt water will have to drown all the duck legs, so the ducks won't be half white enough to be boiled five, and then boiled up: it can be dryed directly, and it can be eaten for longer, depending on the circumstances of the person, because I'm cooking after dinner, so I'm going to do it again all night