Salt duck

1

Prepare the material you need。

2

Put salt and pepper in a clean pot and make them smell like pepper。

3

Duck leg washes clean dry moisture and puts dried salt and peppers on the duck leg while it's hot。

4

The salt and the peppers, the ginger chips, were evenly rubbed on the surface of the duck's leg and made for two hours。

5

Put the pickled duck leg directly into the pot, together with salt, peppers and ginger chips, and add eight horns, pour wine and pour water to the duck leg。

6

The fire opens and boils for two minutes, turns the fire and boils for 20 minutes, closes the fire for 10 minutes, pulls it out, brushes the surface with a fragrance, and then cuts the plate。

1. When cleaning the duck legs, try to scrub the blood from inside as clean as possible to prevent the areas with blood from turning dark after cooking. 2. The amount of salt is just right when the water just barely covers the duck legs. If you add too much water, it will be bland. You can taste the liquid; it should be a little saltier than your usual stir-fry so that the cooked duck legs won't be too bland. 3. If you prefer the meat to be softer, you can cook it for a while longer. You can also pierce it with chopsticks to check the extent of doneness. 4. You can marinate it for a bit longer to allow the flavors to soak in better. 5. To ensure the meat is tender, do not boil over high heat; you must simmer it over low heat. 6. Let it cool down before slicing; the cut surface will look more presentable.