Ingredients: duck leg

Accessories: fragrant incense, onion and ginger.

Seasoning: barbecue sauce, cooking wine, honey, white vinegar, soy sauce, oyster sauce and pepper.

working methods

1, prepare materials, wash duck legs and dry them.

2. Sprinkle the salt evenly on the duck leg and marinate for about 20 minutes.

3. Mix barbecue sauce with garlic, soy sauce, oyster sauce, cooking wine, sugar, pepper, onion, ginger and duck leg.

4. Add dried parsley and mix well with duck legs.

5. Mix the duck leg with the juice, put it in a fresh-keeping bag and refrigerate for 24 hours to make it fully tasty.

6. Spread a layer of tin foil in the baking tray, then put the salted duck leg on the baking net and wrap the easy-to-bake part with tin foil.

7. Bake in a preheated oven at 190 degrees for 20 minutes. Then take out the duck leg, brush it with a layer of honey white vinegar, bake it in the oven for 40-60 minutes, and brush it with honey 1-2 times. The one-time baking time is about 1 hour. The delicious duck leg is ready. [ 1]

Diet should be avoided.

1, duck meat is rich in nutrition, especially suitable for eating in summer and autumn, which can not only supplement excessive nutrition, but also eliminate the discomfort caused by summer heat.

2. Duck meat is cold, sweet and salty, and belongs to spleen, stomach, lung and kidney meridians; It can greatly tonify fatigue, nourish the yin of the five internal organs, clear away the heat of fatigue, replenish blood and promote diuresis, nourish the stomach and promote fluid production, relieve cough and self-alarm, eliminate snail stagnation, clear away heat and strengthen the spleen, and be weak and edema; Treat physical weakness, physical weakness after illness, malnutrition and edema.

1, duck meat should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat.

2. Smoked roast duck meat should not be eaten for a long time, because it can produce benzopyrene after processing, which has carcinogenic effect.

knack for cooking

1, covered with honey and white vinegar, can make duck skin crisp when baked. And the baked color is very beautiful. You can brush honey directly without white vinegar. If honey is too sticky, you can dilute it with a little water before brushing.

2. Keep the duck leg for one night, which will be more delicious. If you can't wait that long, you can use it for 2-3 hours.

3. I think it will be easier to eat duck legs in fresh-keeping bags than in boxes to exhaust excess air in the bags.