It is not difficult to do smoked duck legs with tea fragrance at home. From then on, unlock the magical skills of "smoked things"!
Stir the coarse salt in a pan until the salt particles are slightly yellowed, and the sound will be “squeaky”. Turn off the heat, pour the pepper and the star anise, stir the flavor of the spice with the remaining temperature, and then let the salt cool.
Wipe the salt on the duck leg evenly and let it sit for at least 4 hours. Take a pot of water, add the marinated duck leg and shallots, ginger, and cook over medium heat for 20 minutes.
Prepare a wok (do not use a coated pot), spread a large piece of tin foil on the bottom, and evenly put tea, rice, brown sugar and orange peel on the shelf
Put the duck's leg skin up on the shelf, heat it on the fire, put a circle of tin foil around the pot, cover the lid, and keep the pot tightly airtight.
Heat for about 15 minutes on the fire, wait until the brown sugar melts, see the smoke in the pot through the lid and start to smell smoky. Turn off the heat, take it outside and let it stand. After the smoke is scattered, you can heat it again until it is smoked.
Before serving, spread the lettuce on the plate, then put the diced duck legs and sprinkle with garnish
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1. I have been marinated for 4 hours because of duck leg, so I used half of the salt and half salt. If you prepare this smoked duck leg one day in advance, you can use all the coarse salt to fry and then marinate. Overnight; 2. The tea used to smoke the duck legs can be black tea or oolong tea; 3. If you feel that the duck leg is smoked when it is smoked, it will be a bit awkward, you can put the pot to the outside like me. 4. The duck legs will have a beautiful smoky color when they are smoked. If you feel that the color is not enough, you can heat it again.