How to eat Nanjing salted duck?

Ingredients: duck 1, 3 kg, seasoning salt, pepper, star anise, cinnamon, fragrant leaves, ginger, onion, clove? .

1, wash the duck. There are three pounds. Get your paws off me. Fried pickled peppers with duck meat, mushrooms and duck liver.

2, 150 grams of salt, add seasonings except onions, cloves and fragrant leaves and fry together. Salt for pickles.

3. Stir fry until the color turns yellow.

4. Put the fried salt on the inside and outside of the duck, and put ginger, star anise and cinnamon in the duck's belly.

5. put it in a fresh-keeping bag. Refrigerate for more than 24 hours. It took about 40 hours to marinate this time. The salted duck is salty at this step, so don't put salt in other steps.

6. Wash the internal and external seasonings of duck meat to make the cooked duck meat white and tender. Put cold water in the pot, completely submerge the duck in the water, and press a small plate. Put four slices of ginger, one onion, one fragrant leaf and one clove into the water. After boiling, skim off the froth. I'll cover it and cook for another 30 minutes. This also depends on your own firepower and personal preferences, and can be extended appropriately. When cooking, the water must not flow over the ducks, but should keep rolling.

7. After cooking, turn off the fire and soak for one hour, and then take it out after cooling to room temperature. Refrigerate for 4 hours.

8. Take out the ribs. A very delicious salted duck.