Does anyone know what kind of duck the Red River salted duck uses?

The duck used for red river dry duck is water duck.

The practice of Honghe dried salted duck

Honghe Asiana

Raw materials: water duck 1 bird (about 1200g), duck blood 500g, coriander 30g. Seasoning: 50g of Teye pepper, salad oil 150g, 5g of Radix Angelicae Dahuricae, 3 slices of fragrant leaves, 20g of cooking wine, fresh soy sauce, soy sauce 10g, chicken soup 1kg, 8g of chicken essence, salt and monosodium glutamate.

1. Slaughter the water ducks. Cut the duck meat into chunks weighing about 15g, put it in boiling water for 3 minutes, remove the water, and wash the floating foam on the surface.

2. Wash the duck blood, cut it into pieces with a length of 5cm, a width of 4cm and a thickness of 1.5cm, put it in boiling water for 1 min, and take out the water.

3. Add salad oil to the pot, stir-fry Jinggangshan pepper, angelica dahurica and fragrant leaves for 2 minutes until fragrant, add duck meat, cooking wine, add delicious food, soy sauce, salt and chicken essence to taste, add chicken soup to stew for 65 hours and 438+0 hours until duck meat is soft and rotten, add duck blood to stew for 5 minutes, and add monosodium glutamate to taste.

Features: Rich taste and endless aftertaste.