You can add some vinegar to the braised duck legs to enhance the flavor. The method is as follows:

Main ingredients

Duck legs (appropriate amount)

Seasoning

Dried chili pepper (appropriate amount)

Garlic (appropriate amount)

Ginger (appropriate amount)

Panthoxylum bungeanum (appropriate amount)

Dark soy sauce (appropriate amount)

Cooking wine (appropriate amount)

Salt (appropriate amount)

Water starch (appropriate amount)

Sugar (appropriate amount)

Vinegar (appropriate amount)

Wash the duck legs and make two cuts on the back of the legs.

Put Sichuan peppercorns, dried chili segments, garlic slices, ginger slices, and duck legs into the pan and fry together over medium heat without adding oil (because duck legs will produce oil when fried).

Fry the duck legs until medium-cooked. Add five-spice star anise, dark soy sauce, vinegar, cooking wine, salt, sugar and water. Cook over medium-low heat for 30 minutes.

After the duck legs are colored, turn down the heat and add water and starch to reduce the juice.