用料

炒制花椒鹽：（花椒與鹽比例1：10）

花椒

30克

300克

白糖

少許（腌制鴨腿去腥用）

炒制好的花椒鹽

2勺（按摩鴨腿入味用）

鴨腿

2只（叮咚買菜常購的商品）

老鹵汁：

清水

能沒過鴨腿即可

幾根

幾片

料酒

2勺

八角

1個

桂皮

1塊

香葉

2片

白芷

2片

鹽水鴨，不焯水，僅需一個小妙招，一只鴨腿足夠有滋有味的做法

1. 準備炒制花椒鹽，花椒鹽比例1：10。

1. 全程最小火翻炒5～6分鐘，（用定時器定好時間）。花椒一定不能炒糊，小火炒制香料的香味才會更好散發(fā)出來，制作出來的花椒鹽味道也會更香。

1. 用不完的花椒鹽密封好，下次吃的隨時用

1. 食材處理：鴨腿洗凈，清水浸泡去掉血水，控干水分（可用廚房紙吸干水分）。
   鴨腿兩面均勻抹上一點點（數(shù)粒）白糖，（糖不宜多，不然煮出來的鹽水鴨有甜味就不好了）。
   竅門：用糖腌制鴨腿，既可以去除鴨腥味，還能增加它的香味。

1. 接下來用炒制好的花椒鹽將鴨腿兩面按摩均勻，放蔥段姜片腌制，保鮮膜封住進冰箱冷藏24小時，味道才更入味咸鮮。（我一般第一天晚上腌制好，第二天晚上下班回家拿出來煮），也是一道快手簡單的一個大菜哦

1. 腌制用量：一只鴨腿一勺花椒鹽，兩面按摩均勻，咸味正好，勺子就平時家里喝湯用的勺

1. 鹵汁用材料
   重點：白芷是制作老鹵的關鍵，也是老鹵汁的精髓！！
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1. 制作鹵汁：鍋中加清水放入蔥姜、料酒、1個八角、1個桂皮、2片香葉、2片白芷，燒開，家庭老鹵汁就做好了，就是這么簡單

1. 水開后，將提前腌制好的鴨腿放入老鹵料中

1. 先大火煮開，再小火煮30分鐘，中間煮的時候給鴨腿翻個面

1. 撈出鴨腿待涼

1. 切塊，澆上適量的鹵汁即可搞定，味道足夠不澆鹵汁也可。這道菜特別適合這個夏季來食用，清爽不油膩開胃