2, the duck legs to trim the corners of the oil, wash and drain water to be used.
3, the pot into the salt and pepper, sautéed and smeared on the duck meat while hot, smeared to be used.
4, the duck will be placed in a cool place to air dry for 4 hours, and then cold water blanching pot blanching fish out.
5, a little oil in the pot, when the oil is hot, put star anise and ginger slices burst incense, the duck skin side down into the pot.
6, add appropriate amount of cooking wine, oyster sauce, soy sauce and old soy sauce, and then put the Chenpi, dried chili, pour boiling water to submerge the ingredients.
7, cover the pot with high heat to boil, then medium-low heat to cook for 1 hour, then high heat to cook for 2 minutes, duck legs out.
8, the pot of spice residue fished out, the steamed taro cut into pieces, into the soup, high fire, add sugar to taste, turn off the fire and then sheng out.
9, and then duck legs cut strips on the pendulum, topped with soup can be.