2. Stir-fry 2 grams of salt with more than 2 Chinese prickly ash and one star anise in a pot.
3. Rub the fragrant salt inside and outside the duck while it is hot. Put more salt in the thick meat and rub it to let the salt penetrate.
fourthly, take a plastic food bag and put the salted duck and excess salt into it. Salted duck, it's absolutely impossible without salt. Ducks are kept in the freezer (not the freezer) for 24-48 hours.
5. Bring a pot of water to a boil. Rinse the duck slightly and put it in. The water will be subject to drowning the duck. Throw in a few onion knots and flattened ginger pieces. Pour in some cooking wine when boiling. After the large fire boils for 1 minutes, it turns to small fire (subject to the fact that the boiling soup does not burst the duck oil layer). Stew for about 2-3 minutes, and turn off the fire when the chopsticks can be inserted through the thick meat. Remove the duck and let it cool (the built-in cooling effect in the refrigerator is better).
6. Cut the duck into pieces and put it in a pot, and pour a spoonful of raw duck soup on it. It's done
the method is as follows: 1. whether it is whole duck or duck leg, if it is frozen, it should be completely thawed. If it's duck legs, the amount of one or two meals for two people is about 4. 2. Rinse with water, especially the whole duck, there will be a lot of residual blood in the stomach, and then dry it a little. 3. A wok, preferably shabby, is heated, and a large amount of salt, a proper amount of pepper and a little star anise are added to stir fry. 4. Smell the smell of pepper, and the color of salt turns light yellow. Turn off the fire and let the fried pepper and salt cool slightly. 5. A suitable container, if it's a whole duck, it's better to be a big box with a lid. Maruko bought a rubbermaid specially when she made a whole duck before, and it's quite easy to use. If it's duck leg, it's much easier. It's better to use a relatively sealed box with a lid, and corningware is used for pellets, which is very easy to use. If there is no suitable box, especially when the duck is whole, plastic wrap can be used, but it may be messy. 6. Put the duck in a container and spread a lot of salt and pepper all over the duck, both inside and outside. Hehe, Maruko doesn't like to touch raw meat, so she sprinkled salt and pepper, which actually worked well. 7. If plastic wrap is used, wrap the whole duck with plastic wrap. If it's a container, cover it. After that, put the duck in the refrigerator and marinate it for one or two days. Maruko and lg are greedy, so they can't wait for two days. 8. When the time is up, take out the duck. If it is marinated for two days, you can wash the floating salt and pepper on the surface of the duck with water, so that the skin of the salted duck will be brighter. If it's only marinated for one day, it's safe not to rinse it off. 9. A suitable pot should contain at least enough water. After putting it into ducks or duck legs, you should not pass it and put in enough water. 1. Put the washed duck in. If the salt and pepper have not been washed, try to dissolve the salt and pepper on the surface of the duck in water. Add some sliced or flattened ginger, an onion, two or three star anises and a small piece of cinnamon. 11. Boil the water until it boils, and keep the Guanzhong fire boiling but no water overflows for 5 to 1 minutes. The whole duck will be longer and the duck legs will be shorter. 12. Turn off the fire, cover and simmer for about 15 minutes. 13. Turn on the fire again until the soup boils, and then turn off the fire and keep boiling for 5 to 1 minutes. 14. Turn off the fire and remove the pot from the fire, cover it and simmer for about 15 minutes. 15. Take out the duck and put it on a plate to cool, preferably until it is completely cooled. 16. Cut into pieces and be careful not to cut yourself.