Chinese Food

Cooking Steps

1. 

   Step1:The first one is the stewed duck leg with ginge

2. 

   Step2:The knife is not good. Anyway, the block is cut

3. 

   Step3:Pepper, ginger and garlic are processed and cut wel

4. 

   Step4:I prefer to add some other dishes to meat dishes, especially beans. No need to put it. It doesn't affect the taste. After all, I put too many accessories. I can't find the rhythm of duck leg meat.

5. 

   Step5:Pour out a bowl and wash i

6. 

   Step6:Bu doujiao in recent photo

7. 

   Step7:Water boile

8. 

   Step8:Cooking win

9. 

   Step9:Water open duck leg meat. Sprinkle ginger. Cooking wine. Boil and pour into cold water to remove foam.

10. 

    Step10:Turn off the fir

11. 

    Step11:Blanch the water. Cold water or ice water can make the meat compac

12. 

    Step12:Close u

13. 

    Step13:Put in oil, heat and put a spoonful of Pixian Douba

14. 

    Step14:This is Pixian Douba

15. 

    Step15:Stir fried with green pepper, millet pepper and garli

16. 

    Step16:Duck leg mea

17. 

    Step17:Stir well and pour in a glass of water to coo

18. 

    Step18:Cover and coo

19. 

    Step19:Add some Croton, salt, white pepper, cooking wine and keep cookin

20. 

    Step20:I always think it's not cooked. Continue pouring ginge

21. 

    Step21:Stir fry for a few minutes and sprinkle chicken essence. Turn off the heat and set the plate

22. 

    Step22:This way. It's been cooking for a long time. The green pepper has changed color. Maybe the green pepper I bought is too tender. The color is not gree

23. 

    Step23:The taste is good. When you put salt, remember to keep it down. Pixian bean paste is salty. Refrigerate after cooling. Lunch on July 2, 201

24. 

    Step24:Prepare another duck leg without scaldin

25. 

    Step25:On the last page, ginger, garlic sprouts, millet peppers, green peppers and garlic seeds are ready. Put oil in the pot and heat it. Pour in all but the garlic leaves.

26. 

    Step26:A spoonful of Pixian Douban goes u

27. 

    Step27:Stir fry wel

28. 

    Step28:Loadin

29. 

    Step29:Wash the pot. Add less oil. Heat the oil and then put the duck leg

30. 

    Step30:If you have more oil, pour it out. Stir fry it for a long time. It's ok if it's cooked

31. 

    Step31:Put Bu doujiao. Pour in mash. The last point of cooking wine. It was used up yesterday.

32. 

    Step32:Bu doujiao, ferment juic

33. 

    Step33:Stir fried green pepper and ginge

34. 

    Step34:Stir fry wel

35. 

    Step35:Sprinkle salt, soy sauce, white pepper, stir fry well, then sprinkle garlic leaves, stir fry well, sprinkle chicken essence, turn off the heat and set the plat

36. 

    Step36:This one doesn't drain water, but it seems that I put oil hard enough. It's more chewy than boiled oil? I don't understand.

37. 

    Step37:Put the tray in the lunch box after it cools down.

38. 

    Step38:This one is missing. Make it up.