Nanjing salted duck is Nanjing’s “signature delicacy”. It is not an original dish created by an individual, so there is no most authentic statement, and there is no relevant company or individual to declare the trademark of authentic Nanjing salted duck. There is only one corresponding Jiangsu Provincial Food Safety Local Standard DBS32/002-2014 (implemented on July 1, 2014) for salted duck also shows that there is not only one company producing Nanjing salted duck. Therefore, there is no most authentic Nanjing salted duck.

Recipe for Nanjing salted duck:

Ingredients: ?

Main ingredient: 1 light tender duck

Accessory ingredients: two green onions, one piece of ginger, 10 grams of anise, 10 grams of salt, 5 grams of MSG, 10 grams of peppercorns, 10 grams of five-spice powder, one teaspoon of rice wine, one teaspoon of vinegar,

Cooking tools: cooking pot

Cooking steps :

1 To prepare brine, use 2.5 kilograms of water as standard, add one or two slices of ginger, one green onion, one anise, a little rice wine, vinegar, salt, MSG, etc. and bring to a boil first, then use Simmer over slow heat (this stew can be reused).

2 Cut off the wing tips and claws of the bare duck, clean out the internal organs and blood vessels, soak them in clean water to remove the blood, wash and drain

3 Use refined salt, Stir-fry Sichuan peppercorns and five-spice powder together to make stir-fried salt. Spread evenly the inside and outside of the duck body with fried salt, put the duck into a container and marinate for 1 hour. After marinating, take out the duck and soak it in brine for 2 hours. After soaking, take out the duck and hang it in a ventilated place to dry.

4 Use a clean pot, put the duck with the legs facing up and the head down. Add enough brine to cover the duck. Add ginger slices, 5 grams of green onion knots, and anise, cover tightly, and bring to a boil over high heat. Then skim off the foam, simmer over low heat for nearly 40 minutes (do not boil), drain and cool to serve

Tips

Ducks in the north are more plump. Roasted duck is better, but salted duck is slightly fatter, so when choosing, be sure to choose a leaner duck.

Nutritional value of duck meat:

The fatty acids in duck meat have a low melting point and are easy to digest. Contains more B vitamins and vitamin E than other meats. Duck meat is rich in meat, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.

Applicable people:

It is suitable for people with heat and internal heat; it is better for people with low-grade fever, weak constitution, loss of appetite, dry stool and edema. At the same time, it is suitable for people with malnutrition, postpartum illness, physical weakness, night sweats, nocturnal emissions, women with scanty menstruation, dry throat and thirst; it is also suitable for cancer patients and those who have undergone radiotherapy and chemotherapy, diabetes, liver cirrhosis, ascites, tuberculosis, and chronic nephritis and edema; for The body is weak and cold, not wanting to eat or drink due to cold, and the stomach is cold and painful. People with thin diarrhea, low back pain, cold dysmenorrhea, obesity, arteriosclerosis, and chronic enteritis should eat less; cold patients should not eat it.