Equipments: 1 duck leg onion half

Seasoning: Seasoning Sauce 1 bowl Pepper Powder Five Spice Powder a small spoon each (about the ice cream spoon)

Sauce production method

Spices category: half a piece of incense leaf anise 2 Angle Grass Nuts 1 piece of ginger 1 piece of peppercorns 5 fennel 5 pieces of pericarp a small slice of

Ingredients category: Shredded green onion moderate amount of shredded ginger moderate amount of soy sauce, wine, sugar, oil, each a spoon

Spice class with kitchen scissors all minus, add the ingredients class mix well. Add to the microwave oven and cook on high for 1 minute to make a sauce.

1: Place the duck legs on a steamer rack and keep pouring boiling water over the skin with a spoon. The skin will slowly swell gently with the boiling water, then continue to drizzle for another 5 minutes.

2. Take out the duck and drain it on kitchen paper.

3, the skin of the duck, the duck body evenly coated with a thin layer of five-spice powder and pepper

4, inside and outside evenly brushed with sauce

placed in a ventilated place to marinate 12 hours (if the summer temperature is very high in the refrigerator marinade)

5, after the ventilated place to marinate, the skin of the duck will be absorbed by all the sauce will become very dry. At this point the duck is marinated.

6, baking pan lined with tinfoil, spread the shredded onions, pour the remaining marinade, put the marinated duck

180 ° preheating 5 minutes, 200 ° top and bottom baked for 20 minutes

Private secret tips:

1, be sure to use boiling hot water to the skin of the duck drowned until swollen skin. So that the skin can be crispy

2, use paper towels to absorb the water of the duck, more water skin is not crisp

3, spices cut marinade in order to taste

4, laying the onion, the flavor is more intense

5, the skin is dry and crisp into the oven, crispy skin is easy to bake