Wash the duck legs and cut off the bones with scissors.

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Hit the duck leg dozens of times with the back of the knife.

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Shredded onion and duck leg are put together in a big bowl.

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Put one tablespoon of cooking wine, two tablespoons of barbecued pork sauce, half a tablespoon of soy sauce and one tablespoon of soy sauce, mix well, wrap it in plastic wrap and marinate it in the refrigerator for one night, preferably turning it twice.

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Pour a little oil into the pot, heat it, add the salted duck leg and fry on both sides.

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First fry the peeled side until the epidermis is tight, and then turn over and fry until the other side is discolored and tight.

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Spread the tin foil on the baking tray, spread the onion in the bowl on the tin foil, put the fried duck leg skin face down on the onion, brush a layer of marinated duck juice, and put it in the preheated oven for 200 degrees 15 minutes.

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Take out the baking tray, brush the marinade on the surface of duck meat, turn it over and brush the marinade on the peeled side, brush a layer of honey, and bake in the oven at 200 degrees 15 minutes.

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Cool, cut into pieces, and serve. Boil the remaining salted duck leg juice in the bowl and concentrate it. When eating, you can dip it in or pour it on the duck leg.

skill

1. If you find it difficult to debone the duck leg, you can marinate the whole duck leg without deboning, but remember to poke it with a toothpick a few times to make the marinade tasty.

2. If you don't have an oven at home, you can also marinate it. Fry the gravy and the braised pork on both sides of the pot until it is fully cooked, or be lazy. Put the braised pork and the gravy together and add some water to boil.