Salt water duck is a specialty of Nanjing, how to make better salt water duck?

Salt water duck is a traditional marinated duck dish specialty of Nanjing, China, and is one of only a few low-temperature meat products in China. Salt water duck has a light and slightly salty taste, fat but not greasy, tender and delicious. Salt water duck can be made all year round, to the lunar calendar in the eighth month of the osmanthus bloom hundreds of them, many of which are chains. Distributed in the city's various streets and alleys and vegetable farms at least a few hundred. The quality of duck sold by such chain stores or chain counters is good. I think there are at least a few thousand stores and counters selling ducks in Nanjing. It is difficult to answer the question of where they can survive where is the better salt water duck in Nanjing.

Salt water duck tastes largely the same, food market street stores abound, according to personal taste, I think some of the kind of sale of cooked food, I personally think I can do you think that packaged up to sell no ready-made salt water duck is delicious for a long time, and has accumulated a wealth of experience in the production. Duck skin white meat tender, fat and not greasy, fragrant and fresh flavor, with fragrant, crispy, tender characteristics. And before and after the Mid-Autumn Festival, the osmanthus blooming season to make the best color and flavor of the salt water duck, named osmanthus duck.

Secondly, the duck should be salted first, then soaked in clear brine, and finally cooked in the pot. This way is conducive to maintaining the meat juice within the duck, to avoid high-temperature cooking for the destruction of the appearance and flavor, do out of the duck is tender moderate amount of pepper and salt fried pepper, cooled and rubbed inside and outside of the duck, the pepper salt basic kneaded away, and then pressed tightly to cover the tight marinade. Conditioned put into the refrigerator overnight, simple so marinated half a day, take out to dry the skin moisture.

Smoke on a low flame until lightly browned, and then evenly smeared on the duck and cut down the parts, covered with plastic wrap, and put in the refrigerator for about 3 hours or more, ready to cook pot, put in a knot onion, ginger, fennel, sesame leaves, boil a spoonful of white after, the osmanthus blooming season to make the best color and flavor of the brine duck, called the osmanthus duck. Salt water duck can best reflect the flavor of the duck, practice back to basics, filter grease, drive fishy, stay fresh, in the fat and tender, often eat salt water duck can also be anti-inflammatory swelling refusal to aging.