Ingredients

Duck leg

100g

wax gourd

100g

tender ginger

50 grams

ingredients

oil

of appropriate amount

salt

of appropriate amount

Garlic slices

3 grams

oyster sauce

10g

white sugar

5 grams

chicken essence

3 grams

cooking wine

of appropriate amount

step

1. Prepare the ingredients. After all the ingredients are cleaned, the wax gourd is cut into large pieces; Duck leg chop; Ginger is divided into two parts, the tender part (ginger bud) is cut into long pieces, and the old part is cut into elephant-eye pieces for later use.

2. Heat the pan to 6 minutes on high fire, add peanut oil, rinse the pan once, pour out the oil, change to medium heat, and stir fry the duck pieces. This step is mainly to dry the water and oil in the duck pieces.

3. When the meat is fragrant and the duck is golden and slightly burnt, put it away for later use.

4. Change the fire, add proper amount of peanut oil and tail oil, and saute some old ginger and garlic slices.

5. Stir-fry the duck pieces for a while, splash the cooking wine along the side of the pot and stir well.

6. Add wax gourd and oyster sauce, stir well, inject boiling water less than 2/3 of the height of the ingredients, boil and simmer for 15 minutes.

7. Simmer until the juice is collected, change the fire, add the tender part of ginger, add salt, sugar and chicken essence to taste, stir well, and then take out the pot.

8. Put the dish out of the pot, and finish it with a little finishing.