Ingredients: 3 duck legs

Seasoning salt 1 tsp rock sugar 10g onion 3 slices ginger 5 slices star anise 2 peppers 40 slices cinnamon 1 tsp dried peppers 4 tablespoons cooking wine 3 tablespoons soy sauce 2 tablespoons garlic 2 petals fragrant leaves 2 slices fennel seeds 40 slices tsaoko 1 appropriate amount of water.

Practice of marinating duck legs

1. Put enough cold water, 2 pieces of duck legs, ginger, 1 teaspoon of cooking wine into the pot and bring it to a boil.

2. Put all seasonings into the seasoning bag. Add cold water, seasoning package, 2 tsps of cooking wine, 2 tsps of light soy sauce, 2 tsps of light soy sauce, salt 1 tsp, and rock sugar 10g to boil (cooking separately is to better blend the flavors of various seasonings).

Stewed duck leg in UK.jpg

3. Take the duck leg out of the pot and wash it.

4. Put the duck leg into the seasoning pot, bring it to a boil, and turn off the heat for 30 minutes until the duck meat is fully cooked. Leave the duck legs in the pot for 3-4 hours, even overnight, which is more delicious.

Stewed duck leg in QD.jpg

Stewed duck leg in fU.jpg

Cooking tips

1. Cooked for too long, the pot is too rotten, it has no chewiness, it tastes bad, and its appearance is not good. In order to avoid this situation, as long as the pot is cooked, you can turn off the fire. Using the heat preservation performance of the pot, soak the pot in the brine pot for a long time, which will be more delicious, more beautiful in color and make the pot smoother and tender.

2. do a good job of marinating. After the brine is fished out, it should be filtered and cooked thoroughly, so as to keep the brine clear and not turbid, and then put it in the refrigerator when it is cold.