Two, 200 grams of salt, and more than 20 grains of pepper a grain of star anise in the pot to stir fry the aroma.

Three, the salt will be hot rubbed inside and outside the duck, meat thick place more salt more rubbing, so that the salt penetration.

Four, take a plastic food bag, the pickled duck and excess salt and put. Salt water duck, salt is not enough. Duck in the refrigerator freezer (not freezer) placed 24-48 hours.

5, a pot of water to boil, the duck into the rinse, water to submerge duck prevail. Throw in a few green onion knots and flattened ginger. Pour in some cooking wine when the pot is boiling. Boil over high heat for 10 minutes, then turn down the heat (whichever way the boiling broth doesn't gush through the layer of duck fat). Simmer for about 20-30 minutes and turn off the heat when chopsticks can penetrate through the meat. Fish out the duck to cool (refrigerator built-in cooling effect is better).

Sixth, duck chopped pieces of pot, a spoonful of the original juice of the duck soup. It's a good idea!

1. Whether it is a whole duck or duck legs, if it is frozen, to be completely thawed. For duck legs, one to two meals for two people is about 4 pieces.

2. Rinse the duck with water, especially if it is a whole duck, as there will be a lot of residual blood inside the stomach, and leave it to dry a little afterward.

3. a frying pan, preferably more worn, heat, add a relatively large amount of salt, the right amount of pepper, a little star anise, stir fry.

4. Smell the aroma of pepper, and salt color into light yellow, turn off the fire, the fried salt pepper slightly cooled.

5. a suitable container, if it is a whole duck, it is best to be a big box with a lid, small pills used to do the whole duck when specially bought has been rubbermaid, but also quite good. If it is a duck leg, it is much easier, it is best to use a more airtight box with a lid, Komaru used corningware, very good. If you don't have a suitable box, especially for a whole duck, you can use plastic wrap, but it may be messy.

6. Put the duck in a container and rub a lot of pepper salt all over the duck, inside and out. Oh, and Komaru doesn't like to touch raw meat, so it's a sprinkle of pretzel salt, and it actually works pretty well.

7. If it's in plastic wrap, wrap the whole duck in plastic wrap. If it's a container, cover it. After that, put the duck in the fridge and marinate it for a day or two, Komaru and LG are more greedy and definitely can't wait two days.

8. Time is up, take out the duck, if marinated for two days, you can put the duck surface floating salt and pepper rinse with water, so that out of the brine duck skin will be more bright. If only marinated for one day, insurance, do not rinse off.

9. A suitable pot, at least enough to fill enough water, put in the duck or duck legs should not be over, put in enough water.

10. Put in the rinsed duck, if not rinsed pretzels, this time to put the surface of the duck pretzels in the water to dissolve as much as possible. Add some sliced or flattened ginger, a scallion, two or three star anise, and a small piece of cinnamon.

11. Cook the water over high heat until it boils, turn off the medium heat and keep it boiling but without water overflowing for 5 to 10 minutes, so that the whole duck is longer and the legs are shorter.

12. Turn off the heat, cover and simmer for about 15 minutes.

13. Turn up the heat again until the soup comes to a boil, then turn off the medium heat and keep it boiling for 5 to 10 minutes.

14. Turn off the heat and remove the pot from the heat, cover and simmer for about 15 minutes.

15. Take out the duck and place it on a plate to cool, preferably until it is completely cool.

16. Cut into pieces, being careful not to cut yourself.

Materials:

1 bare duck (weighing about 1000 grams), 100 grams of refined salt.

Practice:

(1) Wash the duck to remove the blood, rinse it, smear the inside and outside of the duck's body with refined salt, wrap it with a clean white cloth, put it in the refrigerator for 5 hours and take it out, remove the white cloth and wipe dry the salt water.

(2) put the duck into the steamer, belly down, steamed for about 25 minutes until cooked, cooled and then chopped pieces on a plate can be.

Raw materials:

Supermarket chilled duck legs 3, coarse salt 5, 6, 7, 8 tablespoons, peppercorns, star anise, cinnamon, ginger, green onions, a little yellow wine

Steps:

1, coarse salt + peppercorns + star anise + cinnamon in a dry pan in a small fire stir fry (is a little blackened, but not yet black level, right?)

2, the duck legs cleaned with yellow wine, ginger, green onion wipe well, and then fry a good coarse salt pickle on, put in the refrigerator overnight (preferably 24 small

hours) - salt wipe the surface is enough, too much duck meat will be tight, the excess salt can be used next time

Even the even directly in the insurance bag to get it, tighten the mouth of the bag and shake it, haha!

3, first boil a large pot of water, put the marinated duck legs into the water must cover the meat, and then turn off the fire to a very small very small

(preferably do not roll that kind of, I'm using an induction cooker, put on the heat of that gear), about 15-20 minutes can

The duck simmering

4, fish out of the duck, cooled and chopped into small pieces, placed in a small area, and then placed in the duck. Cool and chopped into small sections, put in a sealed box in the refrigerator to save, eat when you take out a few pieces on the line

This way to do the duck meat is particularly tender, and flavor to the bones, slippery and not greasy, is very suitable for summer to eat it!