Ingredients ?

6 duck legs

Salt 12 spoons

Pepper moderate

Anise moderate

High-altitude wine a small spoon

How to make homemade preserved duck legs ?

Wash and drain the duck legs. I usually cut off the fat and part of the skin so that the steamed duck legs are not greasy.

Stir-fry the salt and the peppercorns and star anise in a dry pan over low heat until the salt turns yellow and the peppercorns give off their aroma, turn off the heat and cool.

Place the duck legs in a large pot, sprinkle the sautéed salt and peppercorns and star anise on top, and spread evenly with your hands, getting salt on every layer, adding more if it's not enough.

Finally add a small spoonful of white wine and drizzle evenly. Wrap in plastic wrap and refrigerate. (You can also leave it out of the fridge if the temperature is low.)

Turn once a day and marinate for 3 to 4 days.

Tie the front ends of the bones of the duck legs with cotton thread and hang them on the balcony to air-dry, or in the sun for a better flavor. (This is what it looks like when it's just taken out to dry.)

Air-dry the meat until it's tight and reddish in color, but not too dry, or it won't taste good. It takes about five or six days. (This is the air-dried five or six days of the appearance)

Collected in a plastic bag, frozen can be saved for half a year. Anytime you take out the steam can be, steam before washing with warm water.

Tips

1, pay attention to the amount of salt, not too little, each duck leg with at least two spoons of salt;

2, add white wine has the effect of increasing the aroma of deodorization, the higher the degree the better, the amount should not be too much;

3, choose a sunny and windy days to drying, before and after the winter solstice is the best time to do bacon.