Composition:

Two duck legs

Two tablespoons of soy sauce (or ordinary spatula 1 and 1/4)

A spoonful of sugar+half a spoonful.

A spoonful of cooking wine

Half a spoonful to a spoonful of oyster sauce

One part of tangerine peel, one part of cinnamon, one part of star anise and two parts of fragrant leaves.

Seasoning: two pieces of yellow peel (not dry goods) and four pieces of pepper.

Seasoning, two dried peppers, two pieces of ginger and a bottle of beer.

Recipe practice:

1. Cut the duck leg, blanch it and drain the blood. About five minutes.

2. Put oil in the wok, add ginger and garlic when the oil is hot, then fry the duck until the skin is slightly golden (only a few minutes), and then add soy sauce, sugar, cooking wine, oyster sauce, etc. (See the dosage list, you can also add it according to your own taste.) Stir-fry for a few minutes until the duck feels slightly dry.

3. Pour two circles of oil into the casserole, let it spread evenly on the bottom of the pot, then add about ten slices of ginger, or spread it on the bottom of the pot. Add the prepared aniseed (tangerine peel, cinnamon, etc.). ) and fried duck meat, then pour beer on the duck meat. You can use medium heat and cover the juice.

4. When the juice reaches the position of duck meat 1/3, you can add one or two spoonfuls of soy sauce to color it according to your personal preference, and then stir it evenly. Stew for a while, then add the prepared green onions and stir well. Stew for a while and then take off the pot. If you like to eat delicious ingredients, you can add green onions before and after the color of soy sauce, stir fry evenly and stew for about a minute before you can go out.

How to watch this dish with a mobile phone?

Recipe tip:

Tip: In addition to collecting juice, use medium heat. Then reduce the firepower according to the actual situation. It was not until the old cigarette was colored that the fire subsided.