List of ingredients:
-Two duck legs
A potato.
-2 tablespoons soy sauce
-Cooking wine 1 spoon
-Salt content
-Half a spoonful of sugar
-About five slices of ginger.
-A little onion
Three octagons.
-1 dried pepper
-Appropriate amount of water or beer
Production steps:
1. Take out the duck leg, clean it, chop it into pieces, put it in a hot pot, and remove the blood. Peel and slice potatoes.
2. After the pot is hot, add the duck pieces and stir-fry the oil, and then add seasonings (soy sauce, cooking wine, salt, sugar, ginger slices, onion, star anise and dried pepper).
3. Continue to stir-fry and color, add water or beer, boil the duck pieces on the fire, then simmer for 40 minutes until the meat is rotten, add potato pieces and continue to stew the potato pieces until cooked, and then collect the juice on the fire to eat.
Crispy roast duck leg
List of ingredients:
-Two duck legs
soy
-Pixian watercress
-Sugar
five spice powder
Wang Zhihe rose sufu.
onion
-Ginger
garlic
chilli powder
-Pepper
cumin powder
Production steps:
1. Wash two duck legs first, smear and mix the above materials evenly, and marinate for more than 2 hours. If pickled overnight, it will be delicious.
2. The skin coated with honey will present a golden and brilliant color, which looks particularly attractive. Of course, the taste will be more crisp. White vinegar and honey are mixed according to the ratio of 1:3.
3. Take the salted duck leg out to dry, brush it with oil, put it in the oven, and fire it up and down for 220 degrees 15 minutes. During the period, take it out and brush it with oil and honey, and repeat this for 3 times. Finally, roast a delicious duck leg.
Crispy duck leg
List of ingredients:
-Two duck legs
-Ginger
-Onion segments
chinese anise
fennel
-Geranium
Homemade pepper water
soy
-Salt
-White sugar
-Pepper
-Salt
-Soy sauce
-Sesame oil
Production steps:
1. Wash duck legs: Wash two duck legs with clear water several times, put them into a large container after washing, add a little salt, add 1 a little homemade pepper water, rub the surface of duck legs several times by hand, and rinse them with clear water.
2. Pickling the duck leg: put the washed duck leg duck skin face down into a seasoning basin, add the pickled seasoning ginger, onion, star anise, fennel and incense, and add 1 spoon of homemade pepper water, 1 spoon of soy sauce, a proper amount of salt and a small amount of sugar. Then rub the duck leg several times by hand to melt the salt and sugar, and evenly coat the surface of the duck leg with seasoning. Put the duck leg and seasoning into a fresh-keeping bag, tie the bag tightly and put it in the refrigerator for at least 1 hour.
3. Steaming duck legs: Take the salted duck legs out of the bag, put them into a deep bowl, pour the marinade together, put enough water into the pot, set up a steaming rack, put the deep bowl with duck legs on the steaming rack, cover the pot and steam for about 1 hour. 1 hour later, a chopstick can easily plunge into the duck leg.
4. Fried duck leg: Pour enough oil into the pot. After the oil is hot, pour the steamed duck leg and fry it. During the period, scoop out the hot oil with a spoon and pour it on the duck leg, and fry until golden.