Roast duck leg 1.

2. Accessories:

Appropriate amount of corn, carrots, peas, eggs 1 piece, dumpling skin, bread crumbs, salt 1 teaspoon, and 2 tablespoons sweet noodle sauce.

3. Steps:

(1) Make roast duck legs first. Wash the duck legs and dry them with kitchen paper.

(2) Prepare 1 star anise and 10 pepper, take appropriate amount of ginger and scallion, and mix 2 tablespoons of soy sauce and 2 tablespoons of soy sauce evenly. Light soy sauce enhances flavor and light soy sauce colors.

(3) Put the duck leg into a large plate, add 2 tablespoons of cooking wine, and add Jiang Mo, scallion, star anise and pepper.

(4) Uniform friction on both sides.

(5) Add the prepared soy sauce and soy sauce, spread the duck legs evenly on both sides, cover them with plastic wrap and marinate them in the refrigerator for 2 hours (it is better to marinate them overnight if time permits), take them out halfway, turn them over twice, take them out and air dry them naturally in a cool and ventilated place, and then evenly mix honey and white vinegar and smear them on the duck skin.

(6) Put it into a preheated oven, with the skin facing up, 180 degrees, and bake on both sides for about 20 minutes. (The exact time depends on your own oven).

(7) roast duck legs.

The skin is brittle, and the baby peeled a small piece.

(8) Prepare a small amount of fresh corn, diced carrots, peas and dumpling wrappers.

(9) Boil water in a pot, add 1 teaspoon of salt, add corn, carrots and peas, cook until the bottom is tasty, and take it out for later use.

(10) Take down the roast duck, cut it into small pieces and put it in a bowl.

(1 1) Add 2 tablespoons of sweet noodle sauce, and add corn, carrots and peas.

(12) Stir gently with chopsticks.

(13) Roll the dumpling skin very thin with a rolling pin, but don't break it. Take a piece and coat it with a proper amount of roast duck.

(14) Roll up the head first, and then fold the two sides in half.

(15) Continue to roll well, tightly, not too loosely.

(16) Roll all the roast duck meat in turn.

(17) After rolling, put it into the stirred whole egg liquid in turn and wrap it with a layer of egg liquid.

(18) Wrap a layer of bread crumbs tightly.

(19) Put it into a 60% oil pan several times and fry until the crust is crisp (the oil temperature should not be too high to avoid burning the crumbs at once).

(20) Take out the fried roast duck roll, absorb oil with oil-absorbing paper and put it on the table (don't fry it too hard, the skin is golden and crisp, don't worry about the inside, it's already cooked).

(2 1) Use kitchen paper to absorb oil and set the plate at will.