"Ducks have high nutritional value. The protein content of duck meat is about 16-25%, which is much higher than that of livestock meat. The fat content of duck meat is moderate, lower than that of pork, easy to digest and evenly distributed in the whole body tissue. Duck meat is a kind of meat containing more B vitamins and vitamin E, which can protect heart diseases such as myocardial infarction and resist beriberi, neuritis and various inflammations. Different from livestock meat, duck meat has the highest potassium content, and also contains a lot of trace elements such as iron, copper and zinc. The minerals and vitamin A in duck eggs are also higher than those in eggs. The whole duck is valuable: duck meat has the effects of nourishing yin and tonifying deficiency, inducing diuresis and reducing swelling, and can be used to treat diseases such as yin deficiency and edema, asthenia, invigorating spleen and tonifying deficiency, clearing heat and nourishing yin, constipation, anemia, edema, tuberculosis, malnutrition and edema, and chronic nephritis. Duck blood has the effects of enriching blood, clearing away heat and toxic materials, and can be used to treat apoplexy, fish-frozen infantile dysentery, sudden fever, stomach stagnation, anorexia, nutritional megaloblastic anemia and other diseases. Duck eggs have the effects of nourishing yin, tonifying deficiency and clearing heat, and can clear lung fire, relieve fever, relieve cough and relieve sore throat. It can be used for treating postpartum dysentery, hydrocele of tunica vaginalis, scrotum rubber swelling, scald, eczema, varicose ulcer, infantile dyspepsia, epistaxis swelling and pain, toothache, dry throat, sore throat and vexation caused by wind-cold, wind-fire and hypertension. It is easy to get angry in autumn and winter, which is a good time to eat ducks. According to the theory of traditional Chinese medicine, duck meat is flat and sweet, has the effect of nourishing yin and moistening dryness, and is most suitable for eating in autumn and winter. Crispy duck legs are crispy and delicious. "

condiment

Duck leg (moderate amount)

condiment

Salt (right amount) sugar (right amount) onion (right amount) ginger (right amount) star anise (right amount) soy sauce (right amount) pepper (right amount) wine (right amount) honey (right amount) sweet noodle sauce (right amount) sesame oil (right amount)

kitchenware

fryer

one

Duck leg, marinated with soy sauce, sesame oil, salt, sugar, pepper, star anise, wine, onion ginger and sweet noodle sauce, steamed for one hour.

2

Take out and drain.

three

Coat the surface with soy sauce and honey.

four

Fry until the surface is golden.

This site will share with you the practice of crispy duck legs. Have you learned the steps of roasting crispy duck legs, the time needed and the collocation of seasonings? We will teach you how to make crispy duck legs with our hands. Can make crispy duck legs nutritious and delicious. Hurry up and cook a delicious meal for you and your family. Looking forward to sharing the cooking results of crispy duck leg recipes.