Crispy Salted Duck Legs

Crispy Salted Duck Legs

1. Heat the wok, add salt and peppercorns, stir fry until the salt turns slightly yellow

2. Spread the fried salt evenly on the duck legs and marinate in the refrigerator overnight

3. The marinated duck legs are cooked in a pot. The duck legs do not need to be washed. Just cook with the peppercorns and scrape off the foam. Cook until the chopsticks can easily pass through the thickest part of the duck leg (I cook on a low heat for about 45 minutes)

4. Remove the cooked duck legs while they are hot, brush them with soy sauce, and dry them.

5. Put an appropriate amount of oil in the frying pan, fry the duck leg skin down to golden brown, then turn it over and fry it

6. Finished product

7. Finished product