2 Duck Legs 1 Potato

Accessories

Soy Sauce Sugar

Wine Salt

Soy Sauce 4 Dry Chili Peppers

Ginger

Pepper and Onion

Dashi Da Zi

Physical Steps of Duck Legs Stewed Potatoes

1. Cut the Duck Legs into small pieces. Rinse well, put into a pot of cold water, boil over high heat, boil slightly to remove the blood froth and pull out, control the water, standby. Potatoes peeled, cut into rolled pieces, soaked in water (so as not to blacken), washed and cut short green onions, ginger slices, dried chili peppers wiped clean with paper towels, standby.

2. Put the duck legs into a non-stick pan, stir-fry on low heat, so that the fat in the duck skin stirred out, put onion segments, ginger slices, dashi, pepper grains stirred out of the flavor, put soy sauce, old soy sauce, sugar, cooking wine and a small amount of salt, stir-fry a little, coloring and taste. After that, add hot water, not over the duck meat, boil over high heat. Transfer the duck meat and soup to a casserole dish and simmer over medium heat for 1 hour. Then add the potatoes and continue to simmer for 20 minutes until the duck is tender and the potatoes are soft.