1. Prepare the ingredients, soak the duck leg in clean water for a while to remove the blood, and then use a fork to make a small hole in the duck leg for easy taste.
2. Put star anise, bay leaves, pepper and cinnamon in a wok and sauté until fragrant.
3. Then add sliced ginger, garlic cloves, green onions, salt and oil and saute until fragrant.
4. Then add the hot water to submerge the duck legs, pour in the rice wine, bring to a boil on high heat, turn to low heat and cook for 30 minutes.
5. Thirty minutes later, the duck legs were picked up and passed over ice water.
6. Remove all the seasoning from the pot, and let the brine of the boiled duck cool for later use.
7. Put the duck legs in the cold marinade and soak for about 60 minutes.
8. Finally, cut into pieces from the brine and serve on a plate! It can also be eaten after refrigerating!
Tips:The brine must be left to cool. The amount of salt is added according to personal taste. I made it at night without any green onions, I replaced them with brown green onions, which tastes good 👍
