250g of duck leg, 300g of lotus root, 20g of onion, moderate amount of red pepper, moderate amount of green pepper, ginger10g, 2 star anise, moderate amount of yellow wine, moderate amount of soy sauce, moderate amount of soy sauce, moderate amount of refined salt and edible oil.

method of work

1, prepare the ingredients. It's better to chop the duck leg before thawing it. Cut onion into small pieces, ginger into small pieces, and pepper into small pieces. Add water to boil, add appropriate amount of yellow rice wine and duck blanch. The boiled water needs to be cleaned and reused. Peel lotus root and cut into hob blocks.

2, add oil to the pot, add ginger slices, onions, stir fry. Add the prepared duck pieces. Add the soy sauce and stir-fry the soy sauce evenly. You can also use braised soy sauce directly. The soy sauce is used for coloring, and you can not put it if you don't like it.

3. Add lotus root pieces and stir well. Add appropriate amount of boiling water. Add star anise. The fire boiled. After boiling, simmer for 20 to 30 minutes, and set the time according to your favorite taste. Add some salt to taste.

4. Add the pepper pieces, stir well and collect the juice. Just load the disc.

Second, spicy fried duck legs

Buy fresh duck legs, usually frozen, and we will thaw them and wash them. After washing, I put a tripod on the steamed rice, and then put the duck leg on the rice, so that when the rice is good, the duck leg is cooked and rotten (generally, the duck leg is chewy, so it is convenient to eat). When the rice is good, I take the duck leg out with chopsticks, cut it into pieces, pour it into the pot with a little oil, and then put it in. After adding the duck leg, you can add salt, seasoning, soy sauce, etc. Then stir-fry over medium heat, remember not to burn it. Generally, after five minutes of stir-frying, the duck legs will give off bursts of fragrance, and then they can be eaten on the turntable.

First, thaw the duck leg, then prepare the oil pan and fry it in the oil pan. After frying, coat a layer of Chili sauce on the outer layer, and add a layer of starch after some sesame sauce, and then fry in the pan, so it tastes very delicious, crisp outside and tender inside.