1. Clean the duck legs, then pour the cooking wine on the front and back of the duck legs.
2. Firm up and dry the surface moisture
3. Add pepper and salt to the wok
4. Stir-fry the pepper on low heat until the pepper is fragrant and the salt turns slightly yellow
5. Then put the duck leg in the fried salt and pepper, dip the front and back sides of the duck leg evenly with the salt and pepper, then place it in a basin and marinate for one night
6. Put the marinated duck legs in a steamer and steam for 20-25 minutes (use chopsticks to put the thickest part of the meat, as long as no blood leaks out)
7. After the duck legs are steamed, wipe off the salt and pepper on the surface
8. Heat oil in the pot. When the oil is 70% hot, fry the duck legs until the skin is golden and crispy.
9. Finished product
Tips:It is best to use coarse sea salt when cooking salt. It is difficult to buy coarse salt in the market now, so I use table salt that I usually use for cooking.
