Why is salted duck white? Why is my salted duck gray?

Why does the color of salted duck turn gray?

Or because I didn't master a few tricks.

Salted duck is a kind of saturated bittern, which is salted with salt and boiled with spices. After recycling, it is dried in the sun and put in the refrigerator for about 2 to 3 days.

Recycling, which means recycling today and a few days ago.

When cooking, you only need to add a few grams of spices, ginger and chicken essence monosodium glutamate to the white water, and you don't need much soup except the halogen seeds you sell.

Secondly, it is mainly the rehydration of spice water, not the boiling of spice. This is one of the simple and not simple places of braised dishes.

The salted duck is not boiled with salt water, but with salted duck soaked in saturated salt water and boiled with white water without salt.

When freezing salt, time is controlled, not salt. The curing time can be shortened by 3-4 hours in summer, 6-8 hours in winter and 2-3 hours in re-curing. Dry it and put it in the refrigerator for freezing. If it is not well controlled outside, it will become a salted duck. It is no problem to use it in the morning and evening, and the sales volume of cooking can be controlled.

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Finally, it is boiled with saturated brine and spices. After cooling, it is used to pickle ducks, making duck meat more tasty and fragrant. It is better to put the salted ones directly in it and mix them with duck blood. Halogen seeds should be burned in a few days to prevent deterioration, and seasoning should be changed and salt should be added to clean the halogen seeds.