1. main ingreadient.
2. Put fine salt and pepper in a wok and fry over low heat. Stir fry the scent of pepper, turn off the heat, add five-spice powder and mix well. Let cool for later use.
3. Wash the duck legs with two cuts to make it easier to taste.
4. Spread the pepper and salt evenly on both sides of the duck leg.
5. Put the duck legs in a fresh-keeping bag, sprinkle with a layer of peppercorns, and marinate in the refrigerator for more than 24 hours.
6. Marinated duck legs, blanched. Wash and set aside.
7. Put hot water in the pressure cooker, add the washed duck legs, amplifying ingredients, pepper, cooking wine, and ginger to stew the duck legs.
8. Stew the duck legs, let cool and serve.
9. Salted duck with peppercorns.
