The invention discloses a bamboo-scented pressed salted duck and a preparation method thereof. The pressed salted duck is prepared from the following ingredients, by weight: 1000 to 1200 parts of duck, 2 to 3 parts of dahurian angelica roots, 3 to 4 parts of dried old orange peels, 4 to 5 parts of bamboo leaves, 1 to 2 parts of
Indocalamus tessellatus leaves, 2 to 3 parts of laurel leaves, 2 to 3 parts of perilla leaves, 1 to 2 parts of Mongolian thyme, 1 to 2 parts of Japanese
thistle roots, 2 to 3 parts of lemon grass, 2 to 3 parts of
cassia barks, 1 to 2 parts of corn stigmas, 2 to 3 parts of infested
bamboo shoots, 1 to 2 parts of calabash, 2 to 3 parts of red cabbages, 4 to 5 parts of mushrooms, 7 to 8 white sesame seeds, and proper amount of
osmanthus honey. The preparation method soaks a duck in yellow serofluid, which contains health-care Chinese
medicine ingredients, to increase nutritional values of the duck.
Mushroom powder, the white sesame seeds and the
osmanthus honey are spread inside and outside the duck before the duck is air-dried, and the bamboo leaves are used as a fuel to
smoke the duck after the duck is air-dried, so that the duck is substantially improved in taste and
flavor. The finished pressed salted duck is nutritious and chewy, with a good color, scent and taste. And the pressed salted duck has the effects of regulating qi and normalizing the middle energizer, nourishing
kidney and moistening
lung, relieving cough and reducing
sputum, clearing heat and relieving restlessness, detoxifying and reducing swelling, promoting
diuresis and unblocking bowels, invigorating
stomach, and preventing
cancer.