Duck leg is a kind of duck meat that people like to eat, the nutritional value of duck leg is also relatively high, the practice is more, you can make braised duck leg, this practice is also relatively simple, in addition to the duck leg is also relatively easy to cook, in the time to do it should not be too long, to avoid too soft to affect the texture, especially in the summer time when appropriate to eat some of them have a very good role in relieving the summer heat, it is very good health care a dish.

Braised duck legs home cooking

Main ingredient duck legs 800 grams

Accessories: 2 tablespoons of oil, 20 grams of salt, 3 grams of monosodium glutamate (MSG), 20 grams of rock sugar, 30 grams of tangerine peel, 2 large ingredients, onion and ginger, 2 tablespoons of soy sauce, 1 teaspoon of dark soy sauce

1.

3. Add duck legs, open fire

4. Bring to a boil and cook for 1 minute

5. Fish out, rinse the duck legs with water

6. Add a little oil to the pan, add rock sugar and stir-fry over low heat until it becomes amber in color

7. Add the washed duck legs and stir-fry repeatedly for color

8. Add green onion, ginger and seasonings

9. Continue to stir-fry repeatedly

10. Add the old pumpkin to adjust the color

11. Add soy sauce for seasoning

12. Stir-fry evenly

13. Add the right amount of water

14. Boil and cook over low heat for about 30 minutes until the duck legs are cooked through. In the middle of the salt seasoning

15. Want the fire juice, add monosodium glutamate to refresh

16. out of the pot on the plate, can be served

Cooking tips

Burning time is only for reference, duck legs cooked through can be.

You can also add potatoes or taro at the same time.

Duck is for the table of superior cuisine, but also people into the excellent food. The nutritional value of duck meat is similar to that of chicken. But in the view of Chinese medicine, ducks eat more food for aquatic organisms, so its meat taste sweet, cold, into the lungs, stomach and kidney meridian, nourishing, nourishing the stomach, tonifying the kidneys, in addition to consumptive fever, bone vapor, eliminating oedema, stopping hot diarrhea, cough and phlegm and other effects.

Where there is heat in the body is suitable for eating duck, weak, loss of appetite, fever, dry stools and edema is more beneficial to eat. Folklore also says that duck is a tuberculosis patient's "holy medicine".