Duck meat is an excellent dish on the table, and it is also an excellent food for people to supplement. Duck meat has high nutritional value, and has the effects of nourishing lung and stomach, invigorating spleen and diuresis. Many people think that duck meat tastes rougher than chicken meat, and it is not easy to cook when cooked, and it will smell fishy if it is not handled well, but the price is more affordable than pork chicken. When I was a child, I had a duck at home. Every time I kill a duck, I cook half and leave the other half. The remaining half will be frozen in the refrigerator and then thawed when I want to eat. When the frozen duck is cooked, the fishy smell will be less and the taste will be better.

Recently, a friend wrote to me privately, asking me how to prepare duck meat and how to eat duck without beer. Xiao Xie specially bought two fresh duck legs yesterday, which were frozen all night, and took them out to make fried duck legs.

Fried duck leg

Required materials

2 frozen duck legs, onion 1 root, ginger 5g, corn oil, salt 1 teaspoon, oyster sauce 1 teaspoon, soy sauce, white pepper 1 teaspoon, and cooking wine.

Cooking steps

Step 1: Wash the thawed duck leg, and punch some holes in the surface with a fork, which is convenient and easy to taste when pickling;

Step 2: peel the ginger first, cut the onion into small pieces, and wear glasses when cutting the onion, so that it is not easy to drown your eyes;

Step 3: Add ginger slices, salt 1 tsp, oyster sauce 1 tsp, soy sauce 1 tsp and cooking wine into the duck leg, press the duck leg for a while, add seasoning and marinate for 30 minutes.

Step 4: preheat the electric baking pan in advance, put the duck leg into the oil, cook it together with the upper and lower fire, turn the other side and continue frying until the bottom is brown and the inside is completely cooked;

Step 5: Add onion pieces, cover and cook for 5 minutes.

The duck legs made in this way are not fishy at all, and the duck meat is tender and delicious. Like a friend, try it quickly.

Tip: Good duck meat has fresh muscles and shiny fat. What about the watered duck? Generally, there will be red needles or dark black under their wings, the cortex will slip, and the meat quality is particularly elastic. Flapping with your hand will make a "pop" sound.