Ingredients Duck leg 4 cooking wine 70g cinnamon 1 star anise 2 rock sugar 50g soy sauce 40g soy sauce 25g salt 0.5g pepper 30g ginger 7 fragrant leaves 4 onions 2 Taomi water 3 spoonfuls honey.
Four duck legs used rice washing water to remove fishy smell. Wash it for later use. Wipe them gently. Punch holes in it with a toothpick or your most suitable tool. Just like Sister Rong, don't be hard. It is also a way to vent anger. Haha, duck legs have been soaked in Taomi water for more than five hours. You can soak duck legs in rice at noon or at night. Taomi water has the function of removing fishy smell. Better than yellow rice wine. Take out the duck leg and wash it twice. Make three cuts to make cold water taste good. Add about 30 slices of pepper, 4 slices of ginger and 40 grams of yellow wine. Take more time after the water boils, just 10 minutes. Take out warm water and wash it for later use. Add 50g of rock sugar, cinnamon 1 tablet, 2 pieces of star anise, 4 pieces of fragrant leaves, 3 pieces of ginger, 2 onions with long forefinger, 40g of soy sauce, 25g of soy sauce, and 30g of cooking wine, as long as the rice soup is no better than duck leg. When duck legs and rice are cooked together, rice washing water is washed for the second time and used for soaking for the first time to remove fishy smell. Bring the pot to a boil and sprinkle with 0.5g of salt. The purpose of sprinkling salt is to remove the fishy smell of duck skin and prevent it from sticking to the pot. Turn to medium heat and fry until the duck skin is fragrant and oily, and the oven will be full of oil when baking. Stir-fry all the seasonings for 3 minutes, and pour in the rice soup. When the duck leg is not cooked with high fire, turn it to low heat for 50 minutes and turn it over once. You can add a spoonful of salt according to your personal taste, take it out with chopsticks, and wrap your legs with tin foil, so that you won't get greasy sugar all over your hands when you chew with honey. To be an elegant woman, the bottom baking tray must be wrapped in tin foil, otherwise it will be difficult to clean. Brush the duck leg with a layer of honey and brush it carefully to every texture. Preheat both sides of the oven for 200 degrees 10 minute, take it out for 5 minutes, and brush it with a layer of honey. Finally, adjust the fire to 220 degrees and sprinkle sesame seeds for 5 minutes.