1. Duck legs are soaked in blood and water, wiped dry, spread evenly with coarse salt, and marinate for 20 minutes
2. Put sea salt in the pot and fry on low heat, add spices and fry on low heat, and add water when the aroma comes out
3. Add the duck legs, bring to a boil on high heat, and simmer on low heat
4. Remember to turn the duck over to avoid sticking to the pan. You can use a spoon to continuously pour the brine on the duck legs if you have time, so that the duck meat will be more tender and smooth.
5. Simmer for 30 minutes, turn off the heat, and soak the duck legs in the brine for 2 hours (so that the duck legs will be more fragrant)
6. Ready to serve
Tips:I think the duck meat will be especially delicious if it is marinated in sea salt. With lemonade, you won’t feel tired. You can also squeeze the lemon onto the duck meat. The taste is more special. You can try it.
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