Salted duck legs
Overview
Salted duck legs
Tags
Ingredients
Steps
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duck legs, 30 grams of fine salt (I forgot to take a picture of the salt in the picture), a handful of Sichuan peppercorns, 1 star anise, 2-3 bay leaves, appropriate amount of shredded or sliced ginger
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Add fine salt, peppercorns, star anise and bay leaves to the pot and stir-fry over low heat. After about 2 minutes, add the shredded ginger and continue to stir-fry over low heat until the color of the salt turns slightly yellow. Dish out
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Pour the fried seasoning onto the washed duck legs while it's hot, spread evenly and rub it slightly to ensure that the salt adheres to the duck legs
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Wrap in plastic wrap, put the seasoned duck legs in the refrigerator, and refrigerate for at least 24 hours
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Take out the refrigerated duck legs and put them directly into the rice cooker without washing them. Pour in all the seasonings for marinating the duck legs. Add water to the rice cooker to make sure all the duck legs are covered. Cook for 50 minutes to 1 hour (skim off the foam in the pot at 30 minutes)
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Take out the cooked duck legs.
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Cool, chop well
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Complete
