2, ingredients: a few tied onions, two dried peppers, two star anises, a small piece of ginger.
3, a tablespoon of soy sauce.
4. Cut the duck leg into pieces for later use.
5, duck leg cold water into the pot.
6. After the water is boiled, boil it for a few minutes with low fire to boil out the bleeding foam, and then take out the duck.
7. Rinse it under the tap after taking it out, and shake the duck with cold water to make it firmer.
8. Put the oil in the wok, and put the dried peppers, onions and ginger. Star anise is fragrant, and these are put in order to neutralize the coldness of duck meat.
9. Cook the soy sauce after the ingredients are fragrant. When soy sauce is put in, high temperature can fully stimulate the sauce flavor of soy sauce.
10, add duck, stir-fry and color.
1 1. Add beer after coloring duck meat. With the addition of beer, duck meat is not only more fragrant and tender, but also more nutritious. After pouring the beer, cover it and simmer for 20 minutes.