Seasonings: 30 grams of white wine, rock sugar 20 grams of soy sauce 50 grams of peppercorns 10 grains of octagonal 3 cumin 1 handful of spices
1, the duck legs cleaned.
2, pot of boiling water will duck legs blanch and drain.
3, prepare the marinade. 4, prepare green onion and ginger.
5, prepare pepper, anise, cumin, allspice, nutmeg, cinnamon, grass nuts.
6, the peppercorns, anise, cumin, allspice, nutmeg, cinnamon, fruits of grass into the marinade box or gauze bag under the pot, pour white wine, scallions, ginger, garlic, rock sugar, soy sauce and 1 kg of water, large fire boil with a small fire after half an hour of simmering, marinade is ready.
7, marinade poured into the casserole, put blanched duck legs.
8, large fire boil, small fire brine 1 hour, the duck legs soaked in marinade marinade three or four hours better taste.
1 frozen duck legs two 2 washed and thawed and chopped into small pieces
3 pot on the water, boil plus some wine, will be chopped into small pieces of duck blanching to remove blood and impurities
4 blanch and then wash with water 5 fresh celery
6 will be cleaned and cut into segments of celery to be used
7 green onions, ginger, dry red pepper, pepper, aniseed, cinnamon, sesame leaf
8 will be chopped onion and ginger
9 frying pan on the fire hot in the end of the oil, oil hot frying all the spices, dry red pepper and onion, ginger, and then poured into the duck cooking wine stir-fry
10 blended into the little boiling water, add soy sauce cover to burn for a while, into the celery with salt, monosodium glutamate, sugar, large fire juice on it
1, duck leg meat into the water for half a day, will be blood After the water soaked out, cleaned and scratched a few knives on the goose, take part of the onion and ginger chopped spare.
2 duck leg meat into a clean pot, sprinkle 1 small pinch of salt, sprinkle onion and ginger, add a small spoon of white wine, marinate for 1 hour.
3, take a pan, do not put a drop of oil in the pan, the duck legs front down on the bottom of the pan, put on the fire on a low flame heating, with the heating process, the duck skin in the oil continues to seep out of the pan, the pan issued a nuisance frying sound, one side is cooked and then turn over the frying, wait until all the duck legs are cooked, take out the wings.
4, peel the potatoes and cut thin slices, use the oil left in the pan to fry the potatoes on low heat, and wait until the potatoes are cooked and spatula out the same.
5, the bean paste into the pot, stir fry red oil over low heat, add chopped green onions, ginger, garlic and dried chili peppers, according to personal taste put the right amount of peppercorns, and then into the duck leg meat stir fry, add a little sugar, and then into the potato slices and stir fry evenly
6, wait until the surface of the potatoes and meat are all drenched in the sauce and fully flavor, turn off the heat can be sprinkled into the sesame seeds (peanut crumbs), cilantro （You can sprinkle sesame seeds (crushed peanuts), cilantro (chopped green onion) and other garnishes to add flavor