Stir-fry the sweet noodle sauce until fragrant, then add 50 ml of onion, ginger, broth, soy sauce, yellow wine and refined salt to boil.

Ingredients: Duck leg 6 sauce: 3 tablespoons soy sauce, 5 tablespoons soy sauce, 4 tablespoons yellow wine, about 600ml boiled water, 6-8 pieces of rock sugar, 3 pieces of star anise, about 10 piece of hawthorn, 2-3 pieces of clove, 2 pieces of licorice, and red glutinous rice 1 spoon.

Exercise:

Wash the duck legs, and use paper towels to absorb excess water;

Put oil in the pot, add duck legs and fry for about 6 minutes on each side until the surface is golden;

Drain the remaining oil in the pot, put the fried duck leg in, add all seasonings, boil it with high fire first, and then simmer it with low fire for about 40-50 minutes. Then turn the fire slightly to thicken the sauce, scoop it up and pour it on the duck leg, and repeat it several times;

Turn off the fire, take out the duck leg, cool it, put it in the refrigerator for 4-5 hours, and cut into pieces when eating. Excess sauce duck juice is reserved and can be poured on the surface of duck meat after heating to increase flavor.