1. The duck legs bought back are plucked to clean the floating hair and rinsed off repeatedly.
2. Drain the water and put it in a basin.
3. Use 200 grams of salt for 5 catties of duck legs.
4. Put the salt and pepper in the wok, stir-fry on low heat, and fry until the salt is slightly yellow and the pepper is fragrant and turn off the heat.
5. Sprinkle the pepper and salt on the duck leg while it is hot, and rub it repeatedly. After kneading all the ingredients, top with high white wine and marinate for about 24 hours.
6. Hang the ducks in a ventilated place that is protected from the sun for about 3 days to air dry the excess water.
7. Put the wok on the heat, spread tin foil, put rice and tea leaves, and put on the stainless steel shelf.
8. Place the duck legs on the shelf.
9. Cover and open the fire. After smoking for 3 minutes, turn off the fire. Let it sit for about 5 minutes before opening the lid. After cooling, store it in a cool, ventilated place. Conditions can be frozen or refrigerated in the refrigerator.
10. Finished product.
Tips:1. The ratio of duck meat to salt is 10:1 to 0.8. Less salt is not easy to store.
2. Hang it in a cool and ventilated place, and not expose it to the sun.
3. Use rice and tea to incense, and some people use sugar.
