How to make Nanjing salted duck?

Nanjing salted duck is the only low-temperature livestock and poultry product in the history of China, which is traditionally preserved.

Nanjing salted duck production workshop

The product is completely different. Salted duck is cooked at low temperature. After cooking for about an hour, the tenderness of salted duck reaches a certain level. The muscle of salted duck cooked at low temperature has good water retention and keeps the juicy of duck meat. Pickled products cooked at high temperature will destroy their flavor and make people smell delicious, but the taste is average. [7]? In addition, osmanthus duck is well-made, with good materials and exquisite craftsmanship. It is "fried and salted, pickled" to increase the taste of ducks, and "fried and dried" to reduce the fat of ducks. It is thin and tight, "cooked enough" and has a tender and fragrant taste.