history and poultry products, and traditional cured product pletely different.? Cold cooked salted duck is cooked, about an hour after cooking, making tenderness salted duck reaches a certain level.? Cryogenic storage of cooked boiled salted duck muscle is good, maintaining a duck's juiciness.?南京盐水鸭是中国历史上唯一一种低温畜禽产品,和传统的腌腊制品完全不一样。盐水鸭是低温熟煮,经过一个小时左右的煮制,使得盐水鸭的嫩度达到一定程度。低温熟煮盐水鸭肌肉储水性好,保持了鸭肉的多汁性。Р ?\РOsmanthus duck production of sophisticated,"Fried salted, clear plex," added duck mellow, "speculation dry" reduce duck fat, this thin and retract, "cooked enough," eat a good taste.?桂花鸭制作考究,“炒盐腌,清卤复”,增加鸭的香醇,“炒得干”减少鸭脂肪,此薄且收得紧,“煮得足”,食之有嫩香口感。РProduction of materialsРIngredients(主料): Duck ?Seasoning(调料):cooking wine 料酒? salt 盐? green onions 大葱? ginger 姜? star anise 八角? pepper 花椒? M salt 米盐? sesame oil 麻油
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