Output: 1. Wash duck legs, remove bones and cut into pieces; Peel and dice taro, shred onion and tangerine peel.

2. Add oil to the pot, heat it, add shredded onion and ginger, stir-fry until fragrant, and add duck meat; Stir-fry the duck until the surface is cooked, add soy sauce, fennel and appropriate amount of water, bring to a boil over high fire, then add yellow wine, salt, sugar and shredded dried tangerine peel, cover the pot, and simmer over low heat.

3. When the duck will be crisp, add the diced taro, stew until the diced taro and duck are crisp and rotten, then collect the thick soup with fire, pick out the ginger and fennel, and take out the pot.

Efficacy: This recipe can nourish yin and moisten dryness, nourish stomach and regulate qi, and improve disease resistance.

Duck leg with honey sauce

Ingredients: 4 duck legs +4 slices of ginger+rock sugar+salt+soy sauce+red wine (preferably beer)+water.

Exercise:

All the above materials are put into a pot and boiled to dryness.

Ingredients: 2 chilled duck legs

Accessories: 1. Onion ginger, black pepper, salt and pepper powder, Lee Kum Kee soy sauce, cooking wine.

2。 Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis and Fructus Lycii.

Practice: 1. Marinate the main ingredients with auxiliary materials 1 for 30-60 minutes.

2。 Add 500 ml of water, boil over medium heat and simmer over low heat. At this time, add auxiliary material 2 and cover it.

3。 See the soup converge, turn off the fire and turn it into a plate.

If you like sweet, you can add some sugar at last, but I think the original sweetness of angelica sinensis and Lycium barbarum is enough.