Materials?
4 duck legs
2 pieces of ginger
2 pieces of cinnamon
Octagonal 3
3 fragrant leaves
5-6 cloves of garlic
50g cooking wine
30 grams of soy sauce
Soy sauce 10g
20 grams of rock sugar
2000 grams of boiling water
Duck leg with sauce? Simple and easy?
Put cold water in the pot, put the washed duck leg into the pot, and take it out about one minute after the fire boils (the cold water in the duck leg is gradually heated to boiling, which can make the residual blood in the duck leg ooze better and reduce the fishy smell better). After the surface of the duck leg is dried with kitchen paper, put a little oil in the pot and fry the duck leg on both sides until it is slightly yellow.
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This is the fleshy side, and it should be fried into a yellowish state.
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Take out the duck leg after frying, clean the pot and add a little oil. Stir-fry ginger, garlic, star anise, fragrant leaves and cinnamon for a while.
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Add the fried duck leg with the skin facing up.
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Add 2000 grams of boiling water, then add cooking wine, soy sauce, soy sauce and crystal sugar, cover the pot and stew for 80 minutes, open the pot for two or three times, and pour the soup on the duck leg with a spatula.
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This is the state after 80 minutes (the temperature of each cooker is different, so we should adjust the time according to our own observation and make our own satisfactory taste)
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Turn the duck leg over and continue to stew 10 for 20 minutes, with the skin side down.
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Turn the duck leg over again, and the duck skin has been perfectly colored. At this time, you can turn to medium heat to collect juice. Don't completely collect the juice, leave about three spoonfuls in the pot.
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Clip out the duck legs and put them on the chopping board for cutting cooked food to cool slightly. Filter out the remaining soup with a strainer for later use.
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Cut a duck leg into three pieces, put it on a plate, pour the soup on it and sprinkle with sesame seeds.
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This is red bean porridge and bitter gourd with dinner. Looks good!