Main ingredient: duck legs

Accessories: green onions, peppercorns, ginger, plum wine, salt

1. Crush the peppercorns with a rolling pin, and put them in a casserole dish with the salt, and stir-fry them until the salt color is brown.

2. Wash and dry the duck legs, use the fried pepper salt (the amount should be much more than normal roasted vegetables ha, similar to brine!) Evenly wipe rubbed on the duck legs will be wiped into a large plastic box, add patted ginger and cut off the green onions, pour plum wine did not exceed the duck legs, cover the lid, put into the refrigerator, marinated for more than 8 hours (I was the first night after dinner, wash the dishes, on the hand on the first marinade).

3. Take the stew pot, the duck legs and marinade all poured in, add the right amount of cold water (cold water in the pot, is conducive to go to force out the duck's odor), large fire boil, remove the foam, change to small fire, stew 30-40 minutes.

4. Pour rice, noodles, coarse sugar, tea leaves into the frying pan at the same time, stir-fry evenly over low heat, keep the fire small, put the brined duck legs skin-side up on a rack, put it into the pot, cover the lid, smoke for 10 minutes, then turn off the fire, continue to cover the lid and smoke for 15 minutes.

5. take the frying pan, hot oil, seventy percent of the heat, into the smoked duck legs, high heat deep frying until the surface of the golden brown (plus this step, can be very good to remove the oil in the duck skin)

6. remove, cut pieces on the table can be!

I'll share with you a recipe for tea-scented smoked duck that I saw in Douguo