Braised duck legs

North by Jiangnan

"To remove the fishy smell from duck meat: put some cooking wine in the water when blanching, add various spices when cooking, and finally add some celery It can effectively remove the smell of duck,”

Ingredients details

Main ingredients

Two duck legs

Accessories

An appropriate amount of celery

Ingredients

An appropriate amount of onions

An appropriate amount of ginger

An appropriate amount of salt

An appropriate amount of MSG< /p>

Appropriate amount of sugar

Slightly spicy taste

Burning process

Take half an hour

Easy difficulty

Steps to make braised duck legs

Please click to enter the picture description

1

Two frozen duck legs

Please Click to enter the picture description

2

Wash, thaw and chop into small pieces

Please click to enter the picture description

3

Put water in a pot, boil, add some cooking wine, and blanch the duck meat chopped into small pieces to remove the blood and impurities

Please click to enter the picture description

4< /p>

Blanch them, take them out and wash them with clean water

Please click to enter the picture description

5

Fresh celery

Please click to enter the picture description

6

Wash the celery and cut it into sections for later use

Please click to enter the picture description

7

Onion, ginger, dried red pepper, Sichuan peppercorns, star anise, cinnamon, bay leaf

Please click to enter the picture description

8

Please click to enter the picture description

9

Heat the wok over high heat and add the oil, fry all the spices until fragrant, dry Add red pepper, green onions and ginger, then add duck meat, cook and stir-fry with cooking wine

Please click to enter the picture description

10

Add a little boiling water and add Cover and cook the dark soy sauce for a while, then add celery, salt, MSG, and sugar over high heat to reduce the juice.

Artwork from Gourmet World? Jiangnan by North?