spoon, 4 teaspoons of salt.
Method 1. Wash the duck legs, bring to a boil over medium heat with green onions, ginger slices, 2 teaspoons of salt, chicken essence, cooking wine and water. Turn to low heat and simmer for 10 minutes, then turn off the heat and simmer for another 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. Take out the duck legs and evenly apply the sauce from step 2.
4. Place on the grill to air dry (or hang in a cool and ventilated place).
5. Cut the dried duck legs into small pieces, place them on a plate, and serve with shredded ginger.
2. Ingredients for homemade salted duck: One duck, appropriate amount of salt, appropriate amount of pepper, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of anise, and appropriate amount of rice wine.
Method 1. Wash the duck and rinse it for ten minutes to remove the blood stains.
2. Stir-fry salt, peppercorns, and five-spice powder over low heat until the salt turns slightly yellow.
And it has fragrance.
3. Sprinkle pepper and salt evenly on the duck and parts, and massage for a while.
4. Put it in a fresh-keeping bag.
Refrigerate for more than three hours.
5. Knot the green onion, smash the ginger, fennel and bay leaves into the pot and bring to a boil.
Add one tablespoon of white vinegar and one tablespoon of salt.
6. Bring to a boil over high heat, then simmer over low heat for 20 minutes.
7. Marinate the duck and soak it in cold brine for two hours.
Take it out and hang it to dry.
About an hour or so.
8. Put the ginger cubes in the brine and beat them into pieces, half a bowl of rice wine, put the duck in, bring to a boil over high heat, and skim off the foam.
Turn down the heat to minimum, don't let it boil.
Simmer for thirty minutes.