Ginger, onion and garlic on duck legs

A slice of fennel and a slice of cinnamon.

Amomum tsao-ko is a kind of * * * product.

Five fragrant leaves and two or three dried peppers.

Zanthoxylum bungeanum 10 salt, 1 teaspoon.

Soy sauce, soy sauce, 2 pieces of rock sugar.

A spoonful of cooking wine and a proper amount of cooked sesame seeds.

Practice of duck leg with sauce flavor

Step 1

Duck has legs, too. Put a spoonful of cooking wine and half a spoonful of soy sauce on duck legs and marinate for 20 minutes.

Second step

Prepare ginger slices, onion knots, star anise, cinnamon, fragrant leaves, * * *, dried peppers, prickly ash (up to ten, otherwise I will get numb, I will have more), and 2 or 3 crystal sugar.

Third step

Add a little oil to the pot and heat it. Fry the duck leg skin side down on medium and low heat until the skin turns brown.

Fourth step

Turn it over and fry it. When frying, it is best to dry the water on the duck's legs with kitchen paper to avoid splashing oil.

Step five

Stir-fry ginger, garlic and spices with the remaining oil over low heat.

Step 6

Inject appropriate amount of water to boil.

Step 7

Transfer to a casserole, add a teaspoon of salt, a teaspoon of soy sauce, half a teaspoon of soy sauce, and add rock sugar and onion.

Step 8

Add the fried duck leg and cook it over medium heat for 10 minutes until the duck leg is cooked.

Step 9

The duck leg is cooked, and there is not much soup left, so it is medium fire. Keep turning over the juice when you collect it.

Step 10

semi-finished product

Step 1 1

Take it out and put it on a plate, sprinkle with a layer of cooked sesame seeds and let it cool.

Step 12

Cutting and electroplating

Cooking skills of duck leg with sauce flavor

Pickling duck legs before frying can remove the fishy smell. The marinated duck meat is delicious and full of flavor. Smoke more and put less when marinating, otherwise the color will be heavy. Juice can be better colored.