Wuwei roast duck adopts a unique method of smoking first and then marinating. Golden luster, thick sebum, tender meat and fragrant smell. It not only has the fragrance of Beijing roast duck, but also has the fresh fragrance of Nanjing salted duck. It is one of the favorite specialties of Anhui people.
Wuwei salted duck is a traditional food in Wuwei City, Wuhu City, Anhui Province. It belongs to Anhui cuisine. It was founded in the Qing Dynasty. It is made from chaohu duck with about 30 kinds of Chinese medicines and seasonings, such as star anise, pepper, clove and fennel, which are first smoked and then pickled.
Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.
manufacturing method
1. Clean the duck, wipe it with salt, and marinate it in a jar for 4 hours, turning it once in the middle.
2. Cook the duck in boiling water until the skin is tight, hang it at the tuyere and wipe off the fur coat.
3. Put four thin iron bars in the smoking pot, put the duck back down, smoke for 5 minutes, then turn it over and smoke for 5 minutes.
4. Add spices, soy sauce, onion and ginger to the cauldron. After boiling, add the duck and stew for 45 minutes, take it out, chop the duck and serve.