Practice:

1, 2 duck legs, cleaned for use. Treatment of duck legs to make it quickly flavored with three points: one with kitchen paper to dry the legs of water; two with a toothpick in the duck meat, skin on some holes; three is hot salt wipe duck legs, remember to rub more with your hands.

2, the salt, pepper, fennel dry pan frying, frying until the salt turns yellow, the aroma out can be sheng out to be used.

3, will be smeared with salt duck legs to the container, cover or plastic wrap refrigerator for more than 24 hours (24 ~ 48 hours is appropriate).

4, in the middle of every half a day will precipitate out of the brine poured off.

5, water rinse duck legs on the salt and pepper grains, cold water into the pot, the water should be no more than duck legs, plus ginger and garlic slices, onions, garlic with cooking.

6, water boiling plus 2 tablespoons of cooking wine, turn to medium-low heat for about 20 minutes.

7, fish out, cool, and then cut into pieces to plate,

Materials:

Light duck 1 (weighing about 1000 grams), 100 grams of refined salt.

Salt water duck practice:

(1) wash the duck to remove the blood, rinse, inside and outside of the duck body smeared with refined salt, wrapped with a clean white cloth, placed in the refrigerator for 5 hours to take out, remove the white cloth, wipe dry salt water.

(2) put the duck into the steamer, belly down, steamed for about 25 minutes until cooked, cooled and then chopped pieces on a plate can be.

Raw materials:

Supermarket chilled duck legs 3, coarse salt 5, 6, 7, 8 tablespoons, peppercorns, star anise, cinnamon, ginger, green onion, a little yellow wine

Steps:

1, coarse salt + peppercorns + star anise + cinnamon in a dry pan on low heat frying incense (that is, a little blackened, but not yet black level, right)

2, the duck legs cleaned with yellow wine, ginger, green onion wipe, and then fry a good coarse salt pickle on, put in the refrigerator overnight (preferably 24 small

hours) - salt wipe the surface is enough, too much duck meat will be tight, the excess salt can be used next time

Even directly in the insurance bag to get, tighten the mouth of the bag and shake it, haha!

3, first boil a large pot of water, put the marinated duck legs in, the water must cover the meat, and then turn off the fire to a very small very small

(best not to roll that kind of, I'm using an induction cooker, put on the heat of that gear), about 15-20 minutes can

The duck simmering

4, fish out of the duck, cooled and chopped into small pieces, placed in the duck, and then placed in the duck. cool chopped into small sections, put in a sealed box in the refrigerator to save, eat when you take out a few pieces on the line

This way to do the duck meat is particularly tender, and flavor to the bones, slippery and not greasy, is very suitable for summer to eat it!