Crispy Duck Leg
by Zerry's mother
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the duck legs, soak in blood water, add green onions, ginger, five-spice powder, peppercorns, cooking wine, and edible salt to rub well.
2. Cover the kneaded duck legs with plastic wrap and put them in the refrigerator to marinate for 12 hours.
3. Take out the marinated duck legs, put ginger slices, green onions, and peppercorns again.
4. Put it in a pressure cooker, keep it under water, and steam for 30 minutes.
5. Take out the steamed duck legs, pick out the seasoning, and control the moisture.
6. Dried duck legs are patted with dry flour.
7. Put it in a 70% hot oil pan and fry the skin to turn yellow.
8. The deep-fried duck leg skin is crispy and tender. It tastes more delicious with cumin and salt and pepper.
