How to make authentic Guankou ginger duck

Authentic Guankou ginger duck is a very common local specialty, but when friends who are away from home miss the taste of their hometown, they cannot eat it because they cannot go back. It is better to learn how to make authentic Guankou ginger duck at home. This way, they can taste the authentic taste and relieve the pain of homesickness.

Main Ingredients:

Cooking method:

1. First, apply seasoning to the whole duck and marinate it;

2. Place the whole duck and ginger in a clay casserole with a lid;

3. Bury the casserole in the sand pile in the open iron pot to heat it, or place it directly on the fire;

4. The duck is cooked in the same casserole through boiling, frying, roasting, smoking, stewing and braising;

5. Master the appropriate saltiness, sweetness, color, fragrance, doneness and freshness;

6. Cut the whole salt duck into small pieces before eating, so that the salt on the duck's back and the broth from the casserole bottom can be fully mixed with the duck meat.

Salt duck features:

1. The food is attractive in color, fragrant, delicious, and nutritious, and the ginger slices have a unique taste;

2. It can remove heat and dampness in spring and summer, and remove lung dryness in autumn and winter, and it has the effects of nourishing the stomach and spleen, relaxing muscles and activating blood circulation, removing cold and reducing phlegm.

3. Salt duck, the whole duck including head and claws, is first "worshipped" (offered) before being eaten in southern Fujian.

The Origin of Salt Duck

1. "Theory of Imperial Court Meals"--The imperial court meals of the Han Dynasty were spread among the people;

2. "Salted duck in fishing village" - Fishermen in southern Fujian go out to sea for many days to fish, and they bring salted duck with them, which is not easy to deteriorate and can supplement nutrition;

3. "Postpartum nutrition theory" - after giving birth, women should dispel cold, warm the body, replenish deficiency, activate blood circulation and remove blood stasis, and quickly replenish nutrition.

4. In Xiamen Island, it is mostly called "ginger duck", while in Tongan, Guankou, Xinglin, Jimei and other surrounding areas outside the island, it is mostly called "salt duck".