North of Jiangnan

"Duck meat goes fishy: put some cooking wine in the water when drowning, add various spices when cooking, and finally add some celery, which can effectively remove the fishy smell of duck meat."

Composition details

condiments

Two pieces of duck leg meat

condiments

Celery right amount

condiments

Onion amount

Ginger amount

Proper amount of salt

monosodium glutamate

Proper amount of sugar

Slightly spicy and delicious

Sintering process

It takes half an hour.

Simple difficulties

Steps of braising duck legs in soy sauce

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1

Two frozen duck legs

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2

Wash, thaw and cut into small pieces.

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three

Boil the pot with water, add some cooking wine, and blanch the cut duck to remove blood and impurities.

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four

Blanch, take out, and wash with clear water.

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five

Fresh celery

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six

Wash celery and cut into sections for later use.

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seven

Onion, ginger, dried red pepper, pepper, star anise, cinnamon and fragrant leaves.

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eight

Chop onion and ginger.

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nine

Heat the wok to the bottom oil, add all spices, dried red pepper, onion and ginger into the oil and saute until fragrant, then pour the duck into the cooking wine and cook and stir fry.

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10

Add a little boiling water, add soy sauce, cover and cook for a while, add celery, salt, monosodium glutamate and sugar, and collect the juice over high fire.

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