The favorite duck is the Nanjing salted duck. After many experiments and preparations, it is a good way to get the most simple and convenient taste and the closest taste to Nanjing salted duck.
Wash the duck legs and drain the water.
Prickly ash, salt (one spoon and a half), cumin in the pot, stir fry, pour hot on the duck leg, massage with hand to make the salt material fully penetrate the duck. After using the crisper, put it in the refrigerator and marinate it overnight.
Making braised duck soup: Put the soup in a half pot of water, add a spoonful of half salt, a few peppers, star anise, ginger, onion, vinegar and cooking wine each boiled and let cool.
Wash the surface of the duck leg with salt and soak it in the boiled brine for one hour. (This step is very important)
In the middle of the fire, the duck legs are boiled, and immediately changed into a small fire. Keep the soup in a state of boiling and boiling for 20 minutes to turn off the heat. Do not open the lid for 20 minutes.
Put the cold and change the knife to cut the plate. You can also pour a few spoonfuls of duck marinade very well.
To be delicious, you must follow every step. This method can also be used for the whole duck. The duck leg is easier to handle than the whole duck.