Pour soy sauce, rice wine, white sugar into the pot, then add spices and white sugar. Boil, stir until the white sugar melts
Let the boiled sauce cool
Add the Erguotou and mix well
Wash the duck leg thoroughly and then dry it in a well-ventilated place.
Put the duck leg that has been dry for a day into the sauce
Cover with plastic wrap and remember to flip once a day
After two days, take out the duck leg with the sauce and hang it under the sun or in a cool, ventilated place.
Dry it for about 10 days, then you can open it.
After drying, you can put the duck legs in, wrap the plastic wrap, store it in the refrigerator, and eat it as soon as possible; of course, you can continue to dry, as long as the temperature is low.
1, soy sauce should choose the original brewing ordinary soy sauce, Hangzhou can choose the local old-fashioned lake sheep soy sauce, yellow wine to choose the North Peak to add rice wine, I will not know outside Hangzhou; 2, I want to make a sauce duck, after the experience of doing last year, it is better to buy duck legs directly to facilitate; 3, the type of spices in the sauce can be adjusted according to their own preferences; 4, in the process of sauce must be covered with plastic wrap, this can very well lock the aroma of sauce and liquor.