The salted duck sold outside is golden in appearance. How is it made?

The salted ducks sold outside are particularly elite in appearance because they are fat. After curing and air-drying, there is a lot of water loss inside, so there will be a little oil in the duck skin, so we will think that the appearance of salted duck is golden yellow. But in fact, when we are making salted ducks, too fat ducks are a little unsuitable for making salted ducks.

The characteristic of salted duck is actually that the skin is yellow and the meat is tender and mellow, so when making salted duck, we should first choose a good duck, which can be cooked for about three months, and then treat it with some salt, pepper, fragrant leaves, star anise, cinnamon and ginger. The first thing you need to do is to deal with the ducks, clean them up first, drain all their blood, and then soak them in clear water for a period of time, and be sure to change the water several times on the way.

What we need to do next is to stir-fry pepper and salt. Prepare some pepper and salt, put them in a wok, add a small amount of pepper and fragrant leaves, stir-fry for a while with low fire, and you can smell the smell of pepper, and then you can see that the color of time is getting darker and darker. Take the duck out in advance, drain the water, then put all the fried peppers and salt on the surface of the duck and rub it with your own hands. Marinate it for at least two hours in summer and three hours in winter, preferably in the refrigerator.

What we need to do next is to make our own salt water. Add a proper amount of water to the pot, then add ginger slices, onion, diced octagonal, cinnamon and vinegar. After the fire comes to a boil, continue to cook for 15 minutes, and you can remove all the seasonings. After the salt water is cooked, we soak the ducks in salt water for about 2~3 hours. After repeated soaking for about 3-4 times, the duck can be fished out and drained, and the simple salted duck is ready.