Recipe introduction:

Today’s braised duck leg does not use a drop of oil, but the texture and color are unexpectedly tender and colorful. I also learned the method of coloring with rock sugar from a friend. Yes, the color is very good, transparent and bright, not as dark as the ones made with soy sauce, and the taste is even better!

Ingredients

Two duck legs (wash, dry, and chop into small pieces for later use)

Star anise, ginger, strawberry, and some rock sugar

Method

1. No need to add oil. The fat layer of duck skin is very thick. Just fry it in the pot (remember to heat the pot until there is no water first, and control the duck meat first). dry moisture)

Stir-fry for 2-3 minutes, add rock sugar, stir-fry slowly over low heat, be sure to use low heat! Slowly fry the oil in the duck.

2. Add the shredded green onion and old ginger slices and stir-fry for 10 minutes. With the "sizzling" sound, it is like the dry pot we eat. Did you see that the duck meat is oily and the rock sugar is in it? The function here is to color and enhance the flavor, and you will see the beautiful sugar color later.

3. Add water to cover the duck meat (heat the water, it must be hot water, just cover the duck), add star anise, grass fruit, and ginger and stir-fry evenly.

4. Add a little soy sauce and stir-fry evenly, cover and simmer for 30 minutes, add salt, and reduce the juice over high heat. This is such a beautiful sugar color! Can you still hold it back? Use chopsticks, everyone!