Ingredients

Main Ingredients

3 duck legs

1 handful of wild onions

Seasoning

Table salt

1/2 teaspoon

Ginger

3 slices

Garlic

2 Valve

Star anise

1 piece

Cinnamon bark

1 small piece

Dried chili pepper

4 pieces

Dark soy sauce

1 cup

Sesame oil

1 cup

Vegetable oil

1 tablespoon

Tangerine peel

1 small piece

Brown sugar

1 small piece

Glutinous rice cooking wine

1 cup

How to make three cups of duck with wild onions

1. Tear off the outermost dry skin of the wild onions and wash them

2. Separate scallion whites and scallion leaves

3. Pour a little vegetable oil into the pot, not too much, because duck meat has thick subcutaneous fat and a lot of oil will come out later. Put the garlic first. Stir-fry slices of ginger, green onions and scallions over low heat

4. Add a small piece each of star anise, cinnamon and tangerine peel

5. Add a few dried chili peppers and stir-fry until fragrant

6. Cut the duck legs into small pieces and pour them into the pot

7. Stir-fry until the surface turns white, add a cup of glutinous rice cooking wine

8. Put A cup of straw mushroom dark soy sauce and a small piece of brown sugar

9. Add half a spoonful of salt, stir-fry evenly, cover the pot, turn to medium-low heat and simmer for 7 or 8 minutes

10. Open the lid and poke it with chopsticks. The duck meat is basically soft and cooked (our family likes to eat chewier food, so we can adjust the cooking time appropriately according to our needs). Next, pour a cup Grind the sesame oil, stir-fry with a spatula, and various aromas will come out

11. Sprinkle in the green onion leaves, turn off the heat, and use the temperature of the duck meat in the pot to scald the green onion leaves until they are cooked to the maximum extent. The aroma of wild onions