1. 3 duck legs, 30 grams of fine salt (forgot to take the salt in the picture), a small handful of pepper, 1 star anise, 2-3 pieces of bay leaves, ginger shreds or ginger slices
2. Put fine salt, pepper, star anise, and bay leaves into the pot at the same time and fry on low heat. After about 2 minutes, pour the shredded ginger in and continue to fry on low heat until the color of the salt turns slightly yellow.
3. Pour the fried seasoning on the cleaned duck leg while it is hot, spread it evenly and rub it slightly to make sure that the salt adheres to the duck leg
4. Wrap it with plastic wrap, put the seasoned duck legs in the refrigerator, and refrigerate for at least 24 hours
5. Take out the refrigerated duck legs without washing, put them directly into the rice cooker, pour all the seasonings for the marinated duck legs, and add water to the rice cooker to make sure that all the duck legs are not covered. Cook for 50 minutes to 1 hour (you can skim the froth in the pot at 30 minutes)
6. Cook well and cool
7. Chop
Tips:tips:
1. The pot for cooking duck legs, a cast iron pot or the like is better, and it will save time.
2. Use chopsticks to insert the duck leg. When it can be easily inserted, it will be fine. Don't overcook it, otherwise it will affect the taste~
3. Do not add too much spice, otherwise the spice flavor will be too strong~
