Duck Meat Teriyaki

Main Ingredients

Duck Legs

2pcs

Flour

300g

Supplementary Ingredients

Scallion

2pcs

Cooking Oil

50g

Salt

Moderate

Scented Oil<

Amount

Vinegar

Amount

Wine

Amount

Bean paste

Amount

Warm water

100g

Steps

1. Add a pinch of salt, add oil and water to form a dough and refrigerate, covered with plastic wrap for 40 minutes.

2. Wash the duck legs

3. Shave off the meat and drain the water from the legs.

4. Cut into thin slices and marinate with a little wine and a few drops of vinegar for 10 minutes to remove the fishy odor.

5. Put bean paste in the duck legs

6. Toss the scallions with sesame oil

7. Toss the duck meat and scallions together

8. Divide the noodles into dosage forms, and take one and roll it out into a sheet.

9. Put the meat mixture and brush some oil.

10. Cut a flower knife, open the package.

11. Continue to wrap

12. Wrap into a square.

13. Put into the pan and fry until both sides of the color

14. Cake on both sides of the oil brush, into the oven at 190 degrees baked 12 minutes, no oven directly cooked. The baked surface will be more crispy.

15. A close-up, good flavor.