Nanjing salted duck is a famous special product in Nanjing. The duck skin is bright and white, duck is light and delicious, and the meat is fresh and tender. Process flow: slaughter → dry pickling → helium halogen → dilute halogen → cooking → finished product (1) slaughter When the raw fat duck is selected and slaughtered, bleeding and plucking are performed, two wings and claws are cut off, and the internal organs are taken out through the opening of the right wing. Wash the duck body with clean water, drain and marinate. (2) Dry salted salt and fennel are fried in a pan at a ratio of 100:6, and the salt is marinated at 6% to 6.5% salt, of which 3/4 is poured from the right wing opening. Abdominal cavity, and the salt evenly covered the entire cavity, 1/4 for the duck body table marinated, focus wiped in the thigh, chest, neck openings, the temperature determines the dry pickling time, usually about 2 hours. (3) After dipping and pickling the dried ducks, there is blood in the duck body. When the duck is picked up, insert the duck into the anus with your fingers and drain the blood brine. (4) The complex brine is first made into a saturated solution of salt, and 0.1% of ginger flakes, 0.05% of anise powder, and 0.1% to 0.15% of chives are called. After 20 to 30 times, the new brine is halogenated and becomes old brine. The old halogen should always be saturated during use. When re-halogenous, the salt brine is poured into the abdominal cavity from the opening of the right wing, and the duck is immersed in the brine tank. After about 2 hours, the cylinder can be hung up. The re-halted duck embryo was poured with boiling water to make the muscles of ducks shrink, the skin was tight, and the shape was full. Then a hollow bamboo tube with a diameter of 2 cm and a length of about 10 cm was inserted into the anus, and a little ginger, anise and green onions were placed. Into the abdominal cavity. (5) In boiling water, add ginger, onion, and fennel and boil. Stop the fire, put the duck into the pot, cover it, and heat it for 20 minutes. The water temperature will reach 90°C. The water temperature is always maintained around 85°C. (6) Finished cooked ducks must be cooled before consumption.
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