1. Wash duck legs and drain with kitchen paper. Add a little soy sauce and paint evenly.
2. Apply another layer of honey and marinate for half an hour.
3. Put oil in the pot, add duck legs and fry until the surface is golden.
4. Take out and control the dry oil.
5. Put the fried duck leg into the casserole.
6. Pour in a small bowl of carved wine.
7. Pour in the third bowl of soy sauce and a little soy sauce.
8. Add onion, ginger and star anise.
9. Add a little salt.
10, add a little rock sugar to taste.
1 1. Bring the fire to a boil, turn to low heat, stew for more than an hour, and then cook the soup without turning off the fire.
Sixi duck originated from Shandong folk and is often used as a big dish in festive banquets. It is one of the traditional famous dishes in Shandong and belongs to Shandong cuisine. Popular in all parts of Shandong Peninsula, it has a strong local flavor. Named "Four Happiness", that is, the four happy poems contained in Mai's "Rong Zhai Essays" describe the four happy events in life: "After a long drought, I met my bosom friend and met an old friend in another country. On the wedding night, be the first. " This poem was compiled as a popular reading in the Ming Dynasty, so it was widely read by the people and was named Cai. five