Ingredients

2 duck legs, 1/2 scallion, 6 slices of ginger, ginger, 1 large bowl of water, 2 teaspoons of chicken essence, 2 tablespoons of sesame oil, 200 grams of cooking wine, 2 teaspoons of white pepper, 4 teaspoons of salt.

Practice

1, wash the duck legs, and green onion, ginger, 2 teaspoons of salt, chicken essence, cooking wine and water together with medium heat to boil, turn the heat to low to cook for 10 minutes and then remove from the fire, then simmer for 20 minutes.

2. Mix 2 teaspoons of salt, 2 teaspoons of white pepper, 2 tablespoons of sesame oil and 1 tablespoon of cooking wine.

3: Remove the duck legs from the oven and spread evenly with the sauce from recipe 2.

4: Place the duck legs on a baking sheet to dry (or hang them in a cool, airy place).

5. Cut the air-dried duck legs into small pieces and serve on a platter with shredded ginger.

Two, home-made salt water duck

Instruments

Duck a, salt moderate, pepper moderate, five spice powder moderate, green onion moderate, ginger moderate, dazhou moderate, moderate amount of yellow wine.

Practice

1, duck wash, rinse ten minutes to remove blood stains.

2, salt, pepper, five spice powder, stir fry on low heat until the salt is slightly yellow. And there is flavor.

3, with pepper salt evenly sprinkled on the duck and parts, massage for a while.

4, put into a plastic bag. Refrigerate for more than three hours.

5, onion knots, ginger patted, dai fennel, sesame leaves into the pot to boil. Put a tablespoon of white vinegar and a tablespoon of salt.

6, high heat to boil, low heat to cook 20 minutes.

7, duck marinated in cold brine for two hours. Fish out and hang to dry. About an hour or so.

8, brine in the ginger pat loose, half a bowl of yellow wine, put the duck in, large fire boil, skimming foam. Turn off the minimum fire, can not boil. Simmer for thirty minutes can be.