Ingredients: 60g mint, 2 duck legs, half taro, 1 tablespoon soy sauce, 2 tablespoons rice wine, 2 tablespoons soy sauce, 1 tablespoon seafood sauce, 2 tablespoons oyster sauce, 1/2 teaspoons salt, 30g brown sugar/rock sugar, 15g ginger and onion.
1. Wash taro, cut into pieces and steam in SAIC steamer 15 minutes.
2. Take a third of mint, pick the tender leaves in the middle and shred them for later use.
3. Put a little soy sauce on the washed duck legs, and put soy sauce before frying the duck, which can color the epidermis and keep the red and bright color after marinating.
4. Add 1 tbsp light soy sauce, 2 tbsp rice wine, 2 tbsp light soy sauce, 1 tbsp seafood sauce, 2 tbsp oyster sauce and 1/2 tbsp salt into the bowl and mix well for later use.
5. Heat an appropriate amount of cooking oil in the pot with low fire, put duck legs with duck skin facing down, and fry until both sides are golden and colored, then serve.
6, another pot, add a little oil to heat, add ginger, onion, garlic, onion stir-fry with low fire, add the prepared sauce, add 500ml-700ml water, and boil with high fire.
7. Add 1 star anise, 2 fragrant leaves and 30g brown sugar to the pot, cook until the sugar melts, then add duck legs, cover the pot, and simmer for 10 minute.
8. Then open the lid and add the remaining shredded mint leaves, and continue to stew for 10-20 minutes. Boiled duck legs can be easily inserted with chopsticks, and there is no blood flowing out, which means they are cooked and can be cut into pieces.
9. Take the material out of the pot and discard it. Add 2-3 tablespoons water starch to the sauce in the pot and bring to a boil.
10, steam the taro, add the cut duck leg and pour the sauce.
1 1, and finally sprinkle with shredded mint.