盐水鸭新做法，简单妙招让鸭腿鲜美无比！

用料

炒制花椒盐：（花椒与盐比例1：10）

花椒

30克

300克

白糖

少许（腌制鸭腿去腥用）

炒制好的花椒盐

2勺（按摩鸭腿入味用）

鸭腿

2只（叮咚买菜常购的商品）

老卤汁：

清水

能没过鸭腿即可

几根

几片

料酒

2勺

八角

1个

桂皮

1块

香叶

2片

白芷

2片

盐水鸭，不焯水，仅需一个小妙招，一只鸭腿足够有滋有味的做法

1. 准备炒制花椒盐，花椒盐比例1：10。

1. 全程最小火翻炒5～6分钟，（用定时器定好时间）。花椒一定不能炒糊，小火炒制香料的香味才会更好散发出来，制作出来的花椒盐味道也会更香。

1. 用不完的花椒盐密封好，下次吃的随时用

1. 食材处理：鸭腿洗净，清水浸泡去掉血水，控干水分（可用厨房纸吸干水分）。
   鸭腿两面均匀抹上一点点（数粒）白糖，（糖不宜多，不然煮出来的盐水鸭有甜味就不好了）。
   窍门：用糖腌制鸭腿，既可以去除鸭腥味，还能增加它的香味。

1. 接下来用炒制好的花椒盐将鸭腿两面按摩均匀，放葱段姜片腌制，保鲜膜封住进冰箱冷藏24小时，味道才更入味咸鲜。（我一般第一天晚上腌制好，第二天晚上下班回家拿出来煮），也是一道快手简单的一个大菜哦

1. 腌制用量：一只鸭腿一勺花椒盐，两面按摩均匀，咸味正好，勺子就平时家里喝汤用的勺

1. 卤汁用材料
   重点：白芷是制作老卤的关键，也是老卤汁的精髓！！
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1. 制作卤汁：锅中加清水放入葱姜、料酒、1个八角、1个桂皮、2片香叶、2片白芷，烧开，家庭老卤汁就做好了，就是这么简单

1. 水开后，将提前腌制好的鸭腿放入老卤料中

1. 先大火煮开，再小火煮30分钟，中间煮的时候给鸭腿翻个面

1. 捞出鸭腿待凉

1. 切块，浇上适量的卤汁即可搞定，味道足够不浇卤汁也可。这道菜特别适合这个夏季来食用，清爽不油腻开胃