Salt water duck practices and ingredients, as follows:

Instructions: duck legs 2, salt 20g, anise 2, pepper 3g, onion and ginger moderate.

1, duck legs 2, wash off the blood, dry water Salt 20g, anise 2, pepper 3g.

2, pot pour salt, pepper and anise, small fire slowly stir fry for 3 minutes, fry the salt until slightly yellow, pepper, anise stir fry flavor.

3, the fried salt, pepper, star anise evenly coated in the surface of the duck legs, marinated for 1 hour, the duck legs will be out of part of the water, the pickle out of the water poured.

4, the duck legs sealed with plastic wrap, into the refrigerator for at least 12 hours or more, pepper grains, anise can be padded on the back of the duck legs, marinated out of the skin will look better.

5. Remove the marinated duck legs from the refrigerator and wash off the surface salt; prepare 2 star anise, 2 slices of ginger, and 2 slices of green onion.

6, cold water in a pot, down into the duck legs, scallions, ginger and star anise, a spoonful of cooking wine, blanching over low heat for 10 minutes, the water throughout do not bubble, do not cover the lid of the pot, the froth will slowly come out, skimming off the froth, blanching, after the duck legs fished out.

7, the pot back into the hot water, down into the duck legs, onion and ginger, star anise, slow cooking over low heat for 20 minutes, the water throughout the state of micro-boiling, do not bubble, do not cover the lid, so that out of the stewed duck meat will not be skin open meat bloom, because the duck legs marinated, do not have to add salt.

8, after the duck legs cooked and cooled, wrapped in plastic wrap, placed in the refrigerator for more than 4 hours, refrigerated duck legs more powerful, air-dried meat firmness, remove, cut into large pieces on the plate.