The method of removing sugar from the surface of sweet-skinned duck is to cook it with rock sugar. The specific method is as follows:

Preparation materials: 650g of duck leg, 300g of waxberry, 60g of light soy sauce, 20g of crystal sugar, 5g of light soy sauce15g, 30g of cooking wine, 0g of ginger10g, a little shallot and a little of dried tangerine peel.

First, soak the duck leg in blood, then wash and pick it up. Soak the bayberry in light salt water for 5 minutes, then wash and pick it up.

Second, first put the duck leg in cold water, then take it out and wash it.

Third, prepare seasoning.

Fourth, Yangmei cuts the pulp with a knife.

5. Pour into the wall-breaking machine and stir into juice.

6. Fry the duck skin face down in a non-stick pan until it is oily, and then turn it over and fry it for fragrance.

7. Add ginger slices and cooking wine after sauté ing.

Eight, add soy sauce and soy sauce, stir fry evenly, and put it in the skin.

Nine, then pour the bayberry juice.

Ten, then add rock sugar, continue to cook until the sauce is thick, and then take it out.

Eleven, after being cool, slice into a basin, and sprinkle chopped green onion before serving.