Preparation materials: 2 duck legs
Seasoning required: light soy sauce 1 0g, light soy sauce10g, crystal sugar 30g, onion, ginger and garlic (I used 4 onions, 4 slices of ginger and 4 cloves of garlic), anise cinnamon10g, cooking wine10g.
Step 1: Wash the duck leg, then boil it in cold water, remove it after boiling the floating foam, and put 2 pieces of sauce when cooking! You can also add some cooking wine.
Step 2: Take a new pot and fry the duck leg skin down without putting oil, because there will be a lot of oil and water in the duck leg until the duck leg skin is golden!
Step 3: Then add all seasonings: first add onion, ginger and garlic rock sugar, then add soy sauce! Add enough water (just without duck legs)
Step 4: Cover the pot and stew for 50 minutes. You can turn the duck leg halfway, and be careful not to dry it!
Step 5: pinch off the home-cooked seasoning and collect the juice from duck skin on fire. Because of the high sugar content, finally turn off the heat and don't collect the paste!
Finally, after the duck leg is cooked, you can cut it yourself, and a delicious secret duck leg is finished! This practice can also be used to make sauced duck, which tastes very delicious!
Food tip: After washing the duck leg, you can prick it with a toothpick a few times, which makes it easier to taste. If you don't tie it, you'll be fine. If you think duck meat tastes too strong, you can soak it in Taomi before making it! The last juice collection is the most important thing, and the juice is just thick!
Gourmet: Duck is an excellent dish on the table, and it is also an excellent ingredient for people to supplement. The nutritional value of duck meat is similar to that of chicken. Suitable for people with fever, weak constitution, loss of appetite, fever, dry stool and edema to eat duck meat.
Food taboos: basically all can be used!