. Frying pan on the heat, put 1 and 1/2 spoons of salt

2. into the pepper about 20

3. into the right amount of five spice powder

4. medium-low heat with a spatula began to stir fry salt

5. with the temperature rising, the salt will be the original white gradually change color, pepper and five spice powder in the high temperature of the role of the spices

6. keep stirring until the surface of the slightly darker color can be

Duck legs salt process

Duck legs salt process

This is the first time in the world that a duck leg has been cured.

6. Keep stirring, stir-frying until the surface of the salt slightly darker color can be

Duck legs salt curing process:

7. Duck legs into the water to soak for about 10 minutes, to get rid of the surface of the blood and impurities

8. Soak the duck legs rinsed with water, drained

9. Wash the duck legs placed on a plate, with a spoon to scoop up some good fried Put the salt brine on the surface of the duck legs, and use your hands to spread the salt brine evenly on the surface of the duck legs

11. Turn the duck legs over, and use a spoon to scoop up some of the sauteed salt brine

12. Put the salt brine on the opposite side of the duck legs, and use your hands to spread the salt brine evenly on the opposite side of the duck legs

13. Put the coated duck legs in a deeper container

14.

14. Cover the container with a lid and place it in the refrigerator to marinate for one day

The process of marinating the duck legs in the brine:

15. Put enough water in a pot and add 1/2 teaspoon of salt

16. Add ginger, star anise and scallions

17. Bring the water to a boil over high heat and simmer for about 15 minutes until the spices are fragrant.

18. Fish out the spices with a slotted spoon

19. Remove the salted duck legs and put them on a plate

20. What remains in the original container is the salted blood water left behind from the salted duck legs

21. Pour the salted blood water left behind into a boiling pot

22. A clean large pot, pour the cooled broth into a funnel to filter

24. Strain into the pot is the broth, the funnel is left in the impurities

25. Put the duck legs into the clear brine

26. Container on a lid to soak for about 30 minutes

Cooking process of the duck legs:

27. star anise, ginger slices and scallions

28.Add 1 tablespoon of Shanxi old chenggong vinegar, and boil the water over high heat until the water boils

29.Put the duck legs, skin-side up, into the pot

30.Cover the pot, and simmer it over medium heat for about 15 minutes or so

31.When you open the lid of the pot, you can see a large amount of oil floating in the water around the duck legs

32.With a slotted spoon, the Fish up the duck legs and expose them to the air for about 1 minute

33. Immerse the spoon with the duck legs into the saucepan for about 1 minute

34. Repeat the 7 or 8 steps for 3 to 4 times, and then put the duck legs back into the pan

35. Continue to simmer over medium heat for about 15 minutes until the duck legs are cooked to the point where they can be passed through easily with a pair of chopsticks

Cuisine specialties

Saltwater duck is a famous specialty of Nanjing with a long history of more than a thousand years. This duck has white skin and tender meat, fat but not greasy, fragrant and fresh flavor, with fragrant, crispy and tender characteristics. Every year around the mid-autumn salt water duck color and taste the best, because the duck in the osmanthus blooming season production, so the beautiful name: osmanthus duck. It is also an indispensable seasonal delicacy on the table of Jiangnan people in summer.