Main ingredients

500g duck legs

Accessories

An appropriate amount of dried chili pepper, an appropriate amount of Sichuan peppercorns

An appropriate amount of star anise, one ginger

An appropriate amount of green onions, an appropriate amount of salt

One teaspoon of sugar and 2 tablespoons of cooking wine

2 tablespoons of dark soy sauce

Steps to make braised duck leg pieces

1. 1: Prepare the raw materials, three duck legs, dried chili peppers, Sichuan peppercorns, star anise, green onions and ginger.

2. 2: Wash and chop the duck legs into small pieces and set aside. Add ginger, chili and Sichuan peppercorns to the hot pot with cold oil, then pour the duck leg pieces into the pot and stir-fry until the duck meat shrinks and the skin shrinks. When it turns a little yellow, add 2 tablespoons of rice wine and stir-fry for a while to let the rice wine and duck meat sit for a while. Put a little bit of sugar, and then add dark soy sauce. (I have marinated this dish in advance, so I added dark soy sauce without adding salt. If it is fresh duck legs, please add an appropriate amount of salt.)

3. 3: Add all the condiments, stir-fry briefly and then add an appropriate amount of hot water, just enough to cover the duck meat as shown in the picture (it is best to heat the water). After the fire comes to a boil, reduce the heat to medium-low and simmer for about 30-40 minutes until the duck meat is cooked through.

4. 4: Finally, cover the pot and reduce the juice over high heat, sprinkle with chopped green onion and you’re done.

Tips

1: You don’t need to marinate the duck legs. It will be more delicious if you buy them fresh and bake them directly. 2: Do not let any water come out of the duck legs after they are chopped. If the water comes out, there will be no umami flavor. 3: Stir-fry the duck legs in a hot pan with cold oil so that they won't stick to the pan. Stir-fry the duck meat for a while and add more cooking wine to make it more delicious.