{"id":13900,"date":"2019-11-13T02:37:30","date_gmt":"2019-11-13T02:37:30","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/boiled-salted-duck-yan-shui-ya\/"},"modified":"2019-11-13T02:37:30","modified_gmt":"2019-11-13T02:37:30","slug":"boiled-salted-duck-yan-shui-ya","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/boiled-salted-duck-yan-shui-ya\/","title":{"rendered":"Boiled Salted Duck \u76d0\u6c34\u9e2d"},"content":{"rendered":"<div>\u83dc\u7cfb\uff1a\u82cf\u83dc<br \/>  Style of cooking: Jiangsu cuisine<br \/>  \u53e3\u5473\uff1a\u6e05\u6de1<br \/>  Flavor: light<br \/>  \u7279\u8272\uff1a\u76ae\u767d\u5185\u7ea2\u6cb9\u6da6\u3002\u6842\u82b1\u98d8\u9999\u65f6\u9e2d\u80a5\u7f8e\uff0c\u54b8\u9999\u5473\u9187\u3002<br \/>  Characteristics: the skin is white, the meat is red and the duck is oily and smooth. When the sweet-scented osmanthus flowers are fragrant, ducks are seaso<em><\/em>nably fat and delicious, and this dish is most fragrant and mellow with a pleasant salty taste.<br \/>  \u539f\u6599\uff1a<br \/>  Ingredients:<br \/>  \u80a5\u5ae9\u5149\u9e2d1\u53ea\u7ea61500\u514b\uff0c\u6599\u91521\u6c64\u5319\uff0c\u98df\u76d0130\u514b\uff0c\u8471\u7ed32\u4e2a\uff0c\u59dc3\u7247\uff0c\u516b\u89d22\u7c92\uff0c\u82b1\u6912\u5c11\u8bb8\u3002<br \/>  a<em><\/em>bout 1500g of fat and tender plucked duck, a spoo<em><\/em>nful of cooking wine, 130g of salt, 2 shallots, 3 pieces of ginger, 2 anises and a few wild peppers.<br \/>  \u5236\u4f5c\u65b9\u6cd5\uff1a<br \/>  Cooking method:<br \/>  1\uff0e\u5c06\u5ae9\u5149\u9e2d\u65a9\u53bb\u5c0f\u7fc5\u548c\u9e2d\u811a\u638c\uff0c\u518d\u5728\u53f3\u7fc5\u7a9d\u4e0b\u5f00\u7ea63\u5398\u7c73\u957f\u7684\u5c0f\u53e3\uff0c\u4ece\u5200\u53e3\u5904\u53d6\u51fa\u5185\u810f\u3001\u62c9\u51fa\u6c14\u7ba1\u548c\u98df\u7ba1\uff0c\u7528\u6e05\u6c34\u51b2\u51c0\uff0c\u6ee4\u5e72\u5907\u7528\u3002<br \/>  1. Cut off the small wings and feet of the duck and cut an opening roughly 3cm under the right wing. Take out the viscera, the trachea and the esophagus through the opening and clean the duck with clear water. Dry it for use.<br \/>  2\uff0e\u5c06\u7092\u9505\u653e\u5728\u706b\u4e0a\u653e\u5165\u76d0\u3001\u82b1\u6912\u7092\u70ed\u540e\u5907\u7528\u3002<br \/>  2. Put the wok on the fire and add the salt and pepper, frying them until they are sufficiently heated. Do not take them out<br \/>  3\uff0e\u75281\/2\u7092\u70ed\u7684\u6912\u76d0\u4ece\u7fc5\u4e0b\u5200\u53e3\u5904\u585e\u5165\u9e2d\u8179\uff0c\u6643\u5300\uff0c\u7528\u5269\u4e0b\u6912\u76d0\u76841\/2\u70ed\u6912\u76d0\u64e6\u904d\u9e2d\u8eab\uff0c\u518d\u7528\u4f59\u4e0b\u7684\u70ed\u6912\u76d0\u4ece\u9888\u90e8\u5200\u53e3\u548c\u9e2d\u5634\u585e\u5165\u9e2d\u9888\uff0c\u7136\u540e\u5c06\u9e2d\u653e\u5165\u7f38\u4e2d\u814c\u5236(\u590f\u59292\u5c0f\u65f6\uff0c\u6625\u79cb\u5b634\u5c0f\u65f6\uff0c\u51ac\u5b636\u5c0f\u65f6)\u3002\u7136\u540e\u53d6\u51fa\u6302\u5728\u901a\u98ce\u51c9\u5904\u5439\u5e72\uff0c\u752812\u5398\u7c73\u957f\u7684\u7a7a\u5fc3\u82a6\u7ba1\u63d2\u5165\u9e2d\u5b50\u809b\u95e8\u5185\uff0c\u5728\u7fc5\u7a9d\u4e0b\u5200\u53e3\u5904\u653e\u5165\u59dc1\u7247\u3001\u8471\u7ed31\u4e2a\u3001\u516b\u89d21\u53ea\u3002<br \/>  3. Stuff 1\/2 of the fried spiced salt into the duck tripe through the opening under the wing. Shake the duck well and spread 1\/2 of the rest of the heated spiced salt across the entire surface of the duck, cramming the rest of the salt into the duck&rsquo;s neck through the opening on its neck and its mouth; then put the duck in a jar to cure it (for 2 hours in summer, and 4 hours in spring and autumn, 6 hours in winter); take the duck out and hang it in a cool and ventilated place to dry in the open air. Insert 12cm of hollow reed into the duck through its anus; insert a piece of ginger, 1 shallot knot and 1 anise through the opening under its wing.<br \/>  4\uff0e\u70e7\u6eda6\u676f\u6e05\u6c34\uff0c\u653e\u5165\u751f\u59dc2\u7247\u3001\u8471\u7ed31\u4e2a\u3001\u516b\u89d21\u53ea\u548c\u6599\u9152\uff0c\u5c06\u9e2d\u817f\u671d\u4e0a\uff0c\u9e2d\u5934\u671d\u4e0b\u653e\u5165\u9505\u5185\uff0c\u76d6\u4e0a\u9505\u76d6\uff0c\u653e\u5728\u5c0f\u706b\u4e0a\u711620\u5206\u949f\u3002<br \/>  4. Boil 6 cups of clean water and add 2 pieces of ginger, 1 shallot knot, 1 anise and the cooking wine. Put the duck into the pot with its head down and cover with a lid; stew the duck over gentle heat for 20 minutes.<br \/>  5\uff0e\u5c06\u9e2d\uff0c\u4f7f\u9e2d\u8179\u5185\u7684\u6c64\u6c41\u4ece\u5200\u53e3\u5904\u6f0f\u51fa\uff0c\u6ee4\u5e72\u5012\u5165\u9505\u5185\u3002<br \/>  5. Pick up the duck to let the cooking liquor leak from the duck tripe through the opening. Filter all the cooking liquor and pour it in the pot.<br \/>  6\uff0e\u5c06\u9e2d\u653e\u5165\u6c64\u4e2d\uff0c\u4f7f\u9e2d\u8179\u5185\u704c\u5165\u70ed\u6c64\uff0c\u518d\u653e\u5728\u5c0f\u706b\u4e0a\u711620\u5206\u949f\u53d6\u51fa\uff0c\u62bd\u51fa\u82a6\u7ba1\uff0c\u653e\u5165\u5bb9\u5668\u5185\u51b7\u5374\u540e\u3002\u88c5\u789f\u5373\u53ef\u3002<br \/>  6. Put the duck in the liquor and make the hot soup fill into the duck tripe. Stew the duck over a gentle heat for 20 minutes before fishing it out; then pull out the reed and cool the duck in a container. Serve on a plate.<br type=\"_moz\" \/><\/div>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-3783962015\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u83dc\u7cfb\uff1a\u82cf\u83dc Style of cooking: Jiangsu cuisine \u53e3\u5473\uff1a\u6e05\u6de1 Flavor: light \u7279\u8272\uff1a\u76ae\u767d\u5185\u7ea2\u6cb9\u6da6\u3002\u6842\u82b1\u98d8\u9999\u65f6\u9e2d\u80a5\u7f8e\uff0c\u54b8\u9999\u5473\u9187\u3002 Characteristics: the skin is white, the meat is red and<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-13900","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":276,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/13900","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/comments?post=13900"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/posts\/13900\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/media?parent=13900"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/categories?post=13900"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/de\/wp-json\/wp\/v2\/tags?post=13900"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}