Fried duck is a famous delicacy in Leshan, Sichuan Province. It has the characteristics of ruddy color, crisp skin, tender meat, pleasant aroma and long aftertaste.


2 duck legs
Proper amount of rapeseed oil
10 g salt
5 chives
10 g ginger
5 grams Erguotou Baijiu
3 grams of thirteen spices
3 G dried pepper
1 star anise
1 fruit
2G Sannai
3 white buttons
3 G fennel
2 fragrant leaves
3 G cinnamon
2 cloves
2 g tangerine peel
5 dried peppers
15g cooking wine
25g raw smoke
10 grams old style
10 g rock sugar
15g sugar
10 g maltose
3 cloves of garlic
3 G chicken essence


Step 1
After cleaning the duck leg, add 3G salt, high Baijiu and thirteen fragrant to knead evenly. Every place should be pickled.

Step 2
Cover with plastic film and refrigerate for more than 12 hours

Step 3
Onion knot, ginger beat flat and a variety of spices

Step 4
Rock sugar 10g

Step 5
Pour clean water (about 1000g) into the pot, pour in the ingredients of step 4 and step 5, then pour in cooking wine, chicken essence, soy sauce, raw soy sauce and 8g salt, bring to a boil over high heat, turn to low heat and simmer for 40 minutes

Step 6
Pour a little oil into the pan (if there is too much oil, it will splash out and burn when pouring water, I have a little too much oil). After the oil is hot, add 15g sugar and stir fry slowly over low heat

Step 7
Stir fry until the color turns brown and red, and pour in a bowl of water (be careful not to scald)

Step 8
Pour the fried sugar colored soup into the brine pot, put in the pickled duck legs, bring to a boil, and then turn down the heat to marinate for one hour

Step 9
Maltose mixed with a little water, if not well prepared, can be evenly mixed through warm water

Step 10
After marinating the duck leg, take it out and control the water, then brush it with maltose

Step 11
Start the oil pan (a little more oil) and bring to a medium heat

Step 12
After the oil is heated, hold the top of the duck leg with one hand (it's better to wrap it with kitchen paper to prevent scalding), ladle the hot oil with the other hand and pour it on the duck leg continuously until the duck skin turns brown red. Chop it into pieces and sprinkle with hot pepper noodles and Chinese prickly ash noodles. It's delicious