condiments

2 duck legs

condiments

Garlic 3 cloves

Ginger 1 small pieces

Onions 1/2

Appropriate amount of soybeans (crisp)

condiment

Salt 1/2 tablespoons

2 tablespoons soy sauce (seafood)

Vinegar 1 spoon

MSG 1/2 tablespoons

Sugar 1 spoon

Rattan butter 1 spoon

Pepper powder 1 spoon

Proper vegetable oil

2 tablespoons Chili powder

The practice of white-cut duck

1. Put the washed duck leg in a basin of cold water and throw in two pieces of ginger at the same time. After the fire comes to a boil, skim off the floating foam on the surface with a spoon, and then cook over medium heat for 10 minutes. 2. Don't open the lid after turning off the fire, still cover the lid and stew for 10 minutes. You can insert it with chopsticks, and the duck meat is basically cooked. Duck meat is very strong. 4. Take it out (don't pour out the duck soup, it's quite delicious, you can eat duck noodle soup). 5. Making dipping sauce: Chop shallots, ginger and garlic (it is best to mash garlic in a garlic bowl, and the mashed garlic juice is thicker than the garlic juice cut with a knife), and put it in a small bowl with crispy soybeans (optional to add flavor, or you can replace it with fried peanuts).

6. Then add 2 tablespoons of seafood soy sauce, 1 spoon of vinegar, 1 spoon of sugar, 1/2 tablespoons of salt and 1/2 tablespoons of monosodium glutamate, and then pour in a small amount of cold duck soup and mix well.

7.2 tablespoons dried Chili noodles

8. Take another pot, pour in the right amount of oil, heat it to 70% to 80%, and pour it on the Chili noodles and mix well.

9. Finally, add 1 spoonful of rattan pepper oil, and a bowl of dipping juice with "sour, spicy, hemp and fragrant" will be Ok.

10. Cool the cooked duck leg and chop it into small pieces, then dip it in the sauce to eat.