Raw materials: duck legs, salt, pepper, scallions, ginger, anise, sesame leaves and a little wine.

Practice:

1, will buy back the duck legs cleaned in a leaky bowl to control the water;

2, according to each person's preference to control the amount of salt and pepper, the ratio of salt and pepper is two to one, put in an iron pot over medium heat stir-fry;

3, and so the salt slightly yellow, pepper blackened off the fire

4, will be evenly sprinkled in the duck inside and outside of the hot salt rubbed by hand. Rub a few times, and then use a plastic bag to wrap the duck into the thermostat box

5, marinated for six hours out, and then hung in a cool ventilated place to air dry for six hours, the marinade process is over

6, will be cleaned and placed in a pot of duck legs, water, just water, plus scallions, ginger, star anise, sesame seeds, and a little cooking wine

7, cooked in a thermostat box, cooled, then cut and pour. After cooled down to change the knife on a plate pouring soup on it

Key attention to the marinade link