After the beginning of autumn, don't fry the duck meat, 30 years of chefs taught me to do this, the skin is crispy and the meat is tender, salty and fragrant

Today I share the simple and delicious method of salted duck, I originally needed to buy a whole duck to make salted duck, but I prefer to eat duck legs, duck legs are more and tender than whole duck meat. After 3 simple steps of frying salt, pickling, and stewing, you can easily get the salted duck, and you don't have to go out to buy it if you want to eat it in the future, and now I will share my practice with you.

raw material

5 duck legs, 9 star anise, 10 grams of Sichuan pepper, 2 grams of bay leaves, 1 cinnamon, 1 ginger, 2 green onions.

seasoning

200 grams of salt, half a bowl of cooking wine, 10 grams of sugar.

method

Step 1: First of all, put the duck legs you bought home into clean water and wash them twice, pluck the duck feathers that have not been plucked by hand, wash and drain the water and put them on a plate for later use.

Step 2: Pour 200 grams of edible salt into the pot, add 5 star anise, 5 grams of Sichuan peppercorns, and fry the salt over medium heat.

Step 3: Stir-fry the aroma of star anise and Sichuan pepper, and fry the salt until slightly yellow.

Step 4: Pour the fried pepper salt into the duck leg, spread the duck leg evenly with your hands, and then massage it to make the duck leg taste, so that each duck leg is wrapped in a thin layer of pepper salt, and then marinate it for 12 hours, we can put it in the refrigerator to preserve it in hot weather.

Step 5: Prepare the spices for cooking duck legs, star anise, Sichuan pepper, cinnamon, bay leaves, 1 slice of ginger, and knot the green onion.

Step 6: After the duck leg is marinated, put it in water and wash the pepper and salt.

Step 7: Wash the duck legs, drain the water and put them in a pot, pour in an appropriate amount of water to cover the duck legs.

Step 8: Put in the prepared spices, pour in half a bowl of cooking wine to remove the smell, pour in a small spoon of salt, 10 grams of sugar, stir it well with a spatula, taste that the soup is not salty or light, and then boil it over high heat, and the water is boiled to skim off the foam on it.

Step 9: Cover the lid, turn to medium-low heat and cook for 40 minutes, open the lid and stir to prevent the pan from sticking.

Step 10: When the time is up, open the lid and easily insert it with chopsticks, and it is already cooked without blood.

Step 11: Clip the duck leg out and put it on a plate to cool, and then cut it into small pieces to enjoy the food, or you can eat it directly without cutting.

The salted duck is done, the method is simple and easy to learn, the skin is crispy, the meat is tender and salty, fragrant and delicious, both with rice and wine, it has a different flavor, and friends who like it can try it!

Tips :

1. If you fry too much pepper and salt, you can put some out and keep it for the next time you make salted chicken, the amount of salt is just enough to smear the duck legs with a thin layer.

2. If you like to eat soft and rotten salted duck, you can cook it for a while, and the cooking time can be determined according to the old and tender condition of the duck, and it can be boiled for about 40 minutes.