I bought two duck legs. I always want to experiment. Two different experimental notes have been written. The second one seems to be delicious.
Step1:The first one is the stewed duck leg with ginge
Step2:The knife is not good. Anyway, the block is cut
Step3:Pepper, ginger and garlic are processed and cut wel
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.
Step5:Pour out a bowl and wash i
Step6:Bu doujiao in recent photo
Step7:Water boile
Step8:Cooking win
Step9:Water open duck leg meat. Sprinkle ginger. Cooking wine. Boil and pour into cold water to remove foam.
Step10:Turn off the fir
Step11:Blanch the water. Cold water or ice water can make the meat compac
Step12:Close u
Step13:Put in oil, heat and put a spoonful of Pixian Douba
Step14:This is Pixian Douba
Step15:Stir fried with green pepper, millet pepper and garli
Step16:Duck leg mea
Step17:Stir well and pour in a glass of water to coo
Step18:Cover and coo
Step19:Add some Croton, salt, white pepper, cooking wine and keep cookin
Step20:I always think it's not cooked. Continue pouring ginge
Step21:Stir fry for a few minutes and sprinkle chicken essence. Turn off the heat and set the plate
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
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
Step24:Prepare another duck leg without scaldin
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.
Step26:A spoonful of Pixian Douban goes u
Step27:Stir fry wel
Step28:Loadin
Step29:Wash the pot. Add less oil. Heat the oil and then put the duck leg
Step30:If you have more oil, pour it out. Stir fry it for a long time. It's ok if it's cooked
Step31:Put Bu doujiao. Pour in mash. The last point of cooking wine. It was used up yesterday.
Step32:Bu doujiao, ferment juic
Step33:Stir fried green pepper and ginge
Step34:Stir fry wel
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
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.
Step37:Put the tray in the lunch box after it cools down.
Step38:This one is missing. Make it up.
Cooking tips:Put less salt. It looks delicious to Sichuan friends. There are skills in making delicious dishes.