It’s time to prepare cured goods for the Chinese New Year again. In addition to preparing cured meat, some people will also prepare cured duck. The most delicious part of cured duck is definitely the duck legs, because duck legs are rich in meat!

There is still something to be said for pickling duck legs. Whether the duck legs are steamed or fried, they are still chewy. Friends who like to eat cured meat like to pickle duck legs with salt. During the marinating process of cured duck legs, experienced people often apply white wine on the surface of the duck legs, which can make the duck legs stay longer.

In fact, when making cured duck legs, you should not rush to apply white wine. You should soak the cured duck legs in clean water, so that all impurities in the cured duck legs can be soaked out. Finally, clean the cured duck legs to remove part of the fishy smell of the cured duck legs.

After removing the fishy smell, you can use a toothpick to poke a few small holes on the surface so that the flavor can be incorporated during pickling.

When applying white wine to the surface of cured duck legs, you should wipe off the moisture on the surface of the cured duck legs, and then apply white wine. If you find that the fishy smell of the cured duck legs has not been completely removed, you can sprinkle a little minced ginger on the surface of the cured duck legs.

If conditions permit, you can mix the spices and salt together, stir-fry them in a pot until fragrant, and then apply them on the surface of the cured duck legs. The marinated duck legs must be refrigerated for a few days first, so that the duck legs can fully absorb the flavor, and then the refrigerated duck legs can be taken out to dry for a few days. Just do not expose them to the sun. The cured duck legs should be placed in a cool and ventilated place. Mouth, this will allow the cured duck legs to slowly absorb the flavor.

Now let me share the specific method of curing duck legs.

First of all, you should prepare the ingredients, including 5 cured duck legs, 1 piece of ginger, 250 grams of high-strength liquor, some peppercorns, star anise, cumin, and some salt.

Specific production process:

1. Rinse the fresh duck legs in running water, then soak the duck legs in clean water for two hours. When you see that the impurities in the duck legs are completely floating, you can take out the duck legs and clean them for later use.

2. Drain the cleaned duck legs, and then poke a few small holes on the surface of the duck legs with a toothpick.

3. Chop the ginger, then evenly sprinkle it on the surface of the drained duck legs. When the water on the surface of the duck legs is completely dry, you can apply some white wine on the surface of the duck legs, and finally put the duck on it. Leave the legs in a cool place for two hours.

4. Mix star anise, Sichuan peppercorns, and fennel together and grind them into powder, then put them into a pot and stir-fry over low heat for 30 minutes with salt. When you smell the spices in the pot, , you can pour the powder into a bowl and set aside.

5. Evenly apply the prepared spice powder on the surface of the duck legs, then evenly apply some white wine on the surface of the duck legs, and finally wrap the duck legs with plastic wrap and put it in the refrigerator for 5 days. .

6. Place the refrigerated duck legs in a cool place to dry naturally.

The meat of duck legs is firmer. The marinated duck legs have a rich flavor and taste chewier. Cured duck legs are a dish that is often cooked at home by ordinary people. It can be steamed directly or stir-fried with other side dishes. Every time during the Chinese New Year, cured duck legs are eaten, and this dish has become a favorite among the people. A home-cooked dish