Salted Duck

Prepare salt and Sichuan peppercorns. Place the cleaned duck legs into a deeper bowl and set aside.

Heat the pot on high, then turn to low heat, add 10g of salt and stir-fry until slightly yellow, flipping and mixing constantly.

Add a small pinch of Sichuan peppercorns, and you will soon smell the aroma of the peppercorns. Stir a few times and then turn off the heat.

Pour the Sichuan pepper salt onto the duck legs. At this time, the salt is very hot. Wait for a moment, then massage them inside and out. Cover and put them in the refrigerator to marinate for at least 2 hours. (I marinated them overnight)

Scallion sections, ginger slices, star anise, and 20g of salt are added to about 1200ml of water and brought to a boil over high heat.

While the water is boiling, take out the marinated duck legs, clean them, and rinse off the Sichuan pepper salt. Once the water is boiling, put in the duck legs, keep them boiling on high heat, skim off the foam, boil on high for about 3 minutes, cover and simmer on low for 20 minutes, and after turning off the heat, let them soak until cool.

The salted duck has been soaked. To reduce noise, I specially removed the bones and sliced it.

Alright, let's eat.