Materials/Tools: 2 duck legs, 60g salt, 20g star anise, 20g scallion, ginger 10g, pepper 10g, cooking wine 10g, oil 10g, fork, cutting board and pot.

1. Poke the washed duck leg with a fork for later use.

2. Add 10g oil to the pot, add onion, ginger, pepper, star anise and salt, stir fry and add hot water to boil.

3. Add duck leg and cooking wine to the pot and stew for 30 minutes on medium heat.

4. Prepare a large bowl of cold water in advance, put the cooked duck leg in cold water to cool (you can put a few ice cubes), and filter out the spices in the marinade and let it cool. Soak the duck leg in cold marinade for one night, and then cut into pieces.

5. salted duck can be eaten the next day.