There are two kinds of salted duck: raw salted duck and cooked salted duck (also known as marinated duck and roast duck). Generally, raw salted ducks can be slaughtered in batches before "Winter Solstice" to "beginning of spring". At this time, the temperature is low, and the dried salted duck can be preserved for a long time, and the taste will not change in March and April next year. After selecting ducks, slaughter them, remove fluff, add a proper amount of salt and a small amount of soil nitrate, prepare spiced powder, spread it evenly on the surface and inside of the ducks, spread it with bamboo slices, and put it in a salting pool in layers. After shaping, apply a layer of sesame oil and bake it with slow fire until it is golden brown. Can be put into a steamer or pot for steaming and chopped. Salted duck is a kind of delicious food with unique flavor, bright color and delicious taste. Duck meat is tender and slag, fat but not greasy, fresh and delicious.
The production of Yingshan salted duck is unique.
Don't do it when it's right and wrong. Every year after beginning of winter and before beginning of spring;
The second is to be picky when choosing ducks.
Third, the law is special. The production of dried salted duck has to go through many processes such as slaughter, unhairing, sealing, smoking and baking. After being made, it is golden in color and full of wax fragrance.
The fourth is the unique modeling choice. First, the duck is round, with its head and neck backward, like a flying fan. The second is to straighten your neck, if Kun Peng spreads his wings.