Step 1: Wash the duck leg, add 3g salt, high-alcohol liquor and thirteen spices, knead well, and apply marinade on each place.

Step 2: Cover with plastic wrap and marinate in the refrigerator for more than 12 hours.

Step 3: Knot the shallots and flatten the ginger and various spices.

Step 4: rock sugar 10g

Step 5: Pour clean water (about 1000g) into the pot, pour all the ingredients in step 4 and step 5, then pour cooking wine, chicken essence, soy sauce, soy sauce and 8g salt, bring to a boil with high fire, and simmer for 40 minutes.

Step 6: Pour some oil into the pot (if there is too much oil, it will overflow and burn when pouring water, but I have a little too much oil). When the oil is hot, add 15g sugar and stir fry slowly.

Step 7: Stir-fry until the color turns brown-red, and pour a bowl of water when bubbles appear (be careful not to burn).

Step 8: Pour the fried sugar soup into the marinated pot, add the marinated duck leg, and boil and marinate for one hour.

Step 9: Add a little water to maltose. If it is difficult to prepare, it can be mixed evenly with warm water.

Step 10: After the duck leg is marinated, remove it, drain it and brush it with maltose.

Step 11: start the oil pan (a little more oil) and turn to medium heat.

Step 12: When the oil is hot, grab the top of the duck leg with one hand (it is best to wrap it in kitchen paper to prevent burns), and pour the hot oil on the duck leg with the other hand until the duck skin turns brown, chop it up, and sprinkle with pepper noodles and pepper noodles to enjoy.