How is a slab of duck made? (Not the way it's eaten, how it's made)

(a)

1, soak in cold water for more than 24 hours, no need to change the water in the middle of the summer soaking time can be shorter;

2, wash the surface of the oil with lukewarm water, the temperature of the water can not be too hot, otherwise it will be scalded skin;

3, a large pot (enough to immerse the whole duck in the water), put the required amount of water

3, put 2, 3 anise, a few peppercorns, a few slices of ginger, scallions (preferably with the white part of the onion), boil;

4, this step is the key, the clean duck all immersed in the boiling water, and to the duck stomach and the pot of water exchange, in order to make duck inside and outside of the heat uniformity, about 2, 3 times, in the process of being careful to avoid the skin of the duck, and then a small fire, so small as to just see the the bottom of the pot in the middle of the small bubbles upward, and do not see the water open, cover the pot, keep 15 minutes;

5, complete the previous step, the duck out of the cool, the surface covered with wet gauze to prevent the duck skin blackened and contracted;

6, cool, with a fast knife with the bone together chopped into thin slices, in the bowl of yards molded to be eaten.

Board duck flavor salty, together with other dishes can not be salty, to be as light as possible. Duck on white rice is the best partner, in the mouth for a long time to chew the more its flavor.

(2) Nanjing plate duck from the selection of material production to maturity, there is a set of traditional methods and requirements. The secret is "duck to fat, feed rice, fried salt pickling, clear halogen compound, baked dry, warmed up enough, white skin, red meat, bone crispy". The production of duck board duck to body length, body width, chest and legs full of muscle, two armpits with walnut meat, hair removal, weighing 1.75 kilograms or more, before slaughtering to use rice to fatten.

The method of steaming plate duck is also very delicate

Before cooking, wash the surface cortex with warm water, under warm water soak for more than 3 hours to reduce the salinity, so that the duck meat back to soft. When cooking, use one grain of fennel, one green onion, three slices of ginger, from the duck wing under the opening into the belly. Then use a hollow tube about 6 centimeters long and insert it halfway into the anus of the duck to make the soup flow inside and outside while cooking. To first boil cold water in a pot, cease fire and put the duck into the pot, so that the water soaked through the duck body, from the opening fully into the duck belly. Duck in the water to keep warm, cover the pot with a tight lid, simmer in water at about 85 degrees Celsius for 40 minutes, and replace the soup in the belly once, turn the duck over. At this time the water to 95 degrees Celsius (that is, a small boil), cease fire and then simmer for 10 to 20 minutes, that is, start the pot. Cooked duck, must wait until completely cooled before moving the knife, so as not to lose the oil brine, affecting the taste. Cut off a piece of raw plate duck, and then cut into thin slices in the rice pot steamed, so eat, taste is also very good