How does the most authentic salted duck in Nanjing make the best salted duck in Nanjing?

Ingredients and seasonings of Nanjing salted duck;

Clean fat duck 2000g, onion 1 00g, ginger 50g, ginger slice 30g, seasoning salt 200g, 2 tablespoons of balsamic vinegar (about 30g), pepper1g, spiced powder 5g and star anise 22 tablets.

Teach you the daily practice of Nanjing salted duck and how to make Nanjing salted duck delicious.

1. Wash and drain the ducks for later use. Stir-fry salt, pepper and spiced powder.

2. Fill the duck's stomach with hot salt and rub it all over the duck. Marinate the duck in a jar for 1 hour, then soak it in a salt water cleaning jar for 2 hours, take it out and hang it in a ventilated place to dry, and then put ginger, onion and star anise into the duck belly at the knife edge.

3. Boil the water in the pot, add ginger, onion, star anise and balsamic vinegar, and keep the fire low. Put the duck leg up and head down in the pot, stew for about 20 minutes, then lift the duck leg when the pot bubbles, drain the soup from the duck belly into the pot, and then put the duck into the soup to make the duck belly full of soup. Repeat this for three or four times, then simmer for about 20 minutes, take it out, drain the soup and let it cool.