The duck is pickled with seasoning, steamed in the cage until rotten, and finally fried. This dish is bright red in color, crisp in skin and crisp in meat. With scallion, sweet sauce and tomato sauce, the taste is more abundant.


2 duck legs
15g pepper
40g salt
20G cooking wine
250 ml edible oil


Step 1
Clean the duck legs, then pour in cooking wine and foam the front and back of the duck legs

Step 2
Firm and dry the surface

Step 3
Add pepper and salt into the frying pan

Step 4
Stir fry over low heat until the pepper is fragrant and the salt turns yellowish

Step 5
Then put the duck leg into the fried salt and pepper, evenly dip the front and back of the duck leg with salt and pepper, and then put it in a pot to marinate for one night

Step 6
Put the salted duck leg in the steamer and steam it for 20-25 minutes (stick it in the thickest part of the meat with chopsticks, if there is no blood leakage)

Step 7
After steaming the duck leg, wipe the salt and pepper off the surface

Step 8
Heat the oil in the pan. When the oil is 70% hot, deep fry the duck legs until the skin is golden and crisp

Step 9
finished product