2. Put all the seasonings into a seasoning packet. In a separate pot, add cold water, seasoning packet, 2 tsp cooking wine, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tsp salt, 10g rock sugar and bring to a boil. (Boil separately so that the flavors of the spices can blend better.)
3. Do not open the lid of the pot, let the duck legs continue to soak in the brine pot, soak 3-4 hours, or even overnight, the flavor is more full
Cooking tips:
1, to do marinade, if the cooking time is too long, it is easy to brine too rotten, no chewy, bad taste, the selling point is not good, in order to avoid such a situation, as long as the marinade cooked on the fire off! In order to avoid this, you can turn off the fire as soon as you have cooked the marinade, and use the heat preservation properties of the pot to let the marinade soak in the marinade pot for a longer time, so that it will be more flavorful and the color will be more beautiful, and it can also make the marinade more smooth and juicy.
2, do a good job of marinade, flavored fish out, to filter the marinade and then completely boiled, so that you can keep the brine clear and not cloudy, cold and then put in the refrigerator to save.