Autumn has arrived, and sooner or later, the temperature difference is getting bigger and bigger. Many people have begun to "paste the autumn fat" in order to better resist the cold in winter, but under the premise of "paste the autumn fat", they can't overeat. Pay attention to the rational allocation of diet, and the meat contains more vegetables and fruits, so that the nutritional components will be more balanced. Today, I will bring you a method of roast duck leg with yam. Eat more of this kind of meat in autumn to relieve cough and resolve phlegm, which is more cost-effective than fresh pork, nourishing and preserving health than beef, and smells good! This kind of meat is goose meat, which contains vitamins and nutrients and can enhance resistance. It also contains a lot of protein, which can promote body metabolism, delicious and nutritious. Dear friends, let's take a look at the specific method of this dish! Roasted duck leg with Chinese yam

Seasoning: 5g of clean duck leg, 856g of Chinese yam, 1g of cooking oil, 1.5g of salt, 1g of soy sauce, 3g of soy sauce, 2g of green onion, 15g of garlic, 2g of ginger, 2g of star anise, and 5g of dried pepper: 1. Prepare clean duck leg. 2. Wash and chop a small piece of duck leg; Pour in the soy sauce, and mix well for pickling (usually pickled in the refrigerator for one night). 3. Prepare shallots, ginger slices, garlic cloves, star anise and dried peppers. 4. Prepare yam. 5. Peel, clean and cut the Chinese yam into hob blocks (soaked in vinegar water will not be oxidized and blackened); Ginger slices, garlic cloves and shallots are cleaned, cut and mixed separately. 6. Heat the oil in the pot and saute the ginger slices; Set aside the ginger slices, pour in the duck pieces, and stir-fry the pan for oil. 7. Add star anise and dried pepper, and fry the pot again to give a clear fragrance. 8. Add the soy sauce king, stir well and color. 9. Add half a bowl of boiling water and simmer for 1min. 1. Pour in soy sauce and stir well. 11. Pour in garlic cloves and shallots and stir well. 12. Add black pepper and put it in a bowl.

Cooking tips: The purchase of yam: 1. First of all, it depends on the size of yam. If the yam is very small, it means that this yam tastes bad and it is not recommended to buy it. There is not much meat when the smaller yam is peeled off, so it is not worthwhile to buy it back. 2. Then look at whether the cuts on both sides of the yam are fresh or not. Some cuts are long, but they are not fresh at first glance. If they are fresh yam, the cuts are very fresh. 3. Then touch the skin of yam. If the skin of Dioscorea opposita is fresh, it means that Dioscorea opposita is very good; if the skin feels bitter, it means that Dioscorea opposita is not fresh. 4. You can also pinch the yam meat to see if the meat inside is fresh. Fresh yam meat is all white, and only the longer yam meat is not fresh and will turn yellow.