Put 20 grams of Tieguanyin tea into the cup, rinse into 300ml boiling water, cover the lid, and rub for 10 minutes. When the color of the tea is getting thicker, the tea will be taken out for use.
2 whole duck legs, put in boiling water and boil for 5 minutes on high heat. After the blood is released, remove and drain.
Add water (500ml) and tea to the pot, add dozens of peppers, 3 dried peppers, 1 piece of cinnamon, 3 pieces of octagonal into the tea bag, add 10 grams of ginger, 10 grams of onion, 15ml of soy sauce, Soy sauce 15ml, Shao wine 15ml and salt 5g, put the duck leg after the fire is boiled, when the brine is boiled again, change the small fire to keep boiling, boil for 50 minutes
Add 20 grams of rock sugar, simmer until completely melted, turn to the fire and boil the marinade for 2 minutes. Remove the marinated duck leg and let the dish serve. Dip the marinade.