Chinese Food
Duck meat is not fishy at all. It's delicious. You don't need to put a drop of oil in it. It's delicious but not popular
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I used to make a jar of sweet and sour ginger for my husband to eat. The ginger was eaten up soon. But I didn't give up so much sweet and sour juice. I wanted to do something to use. Because that juice is good except white vinegar and ice sugar. And because of pickled ginger, it has ginger flavor. It reminds me of sweet vinegar of pig's foot ginger. Isn't that also sweet? So I tested the marinated duck leg. I used some sweet and sour ginger juice. I didn't expect it was really delicious. The duck meat is not fishy at all. And it has a sweet taste. It's really good. And I also used my sweet and sour juice. It's not wasted at all. If you also have it You can try my way to marinate the ginger juice.
Cooking ingredients
Cooking Steps
Step1:First wash the duck legs and use kitchen paper to absorb water. Both sides should absorb water.
Step2:The hot duck leg skin is washed down and placed in the frying pan without oil. I use skente's uncoated cast iron pot imported from Sweden. It's very thick and even heated. It can be fried in high heat. The most important thing is that it's safer to use it without coating or touching it
Step3:When the skin is golden and there is a lot of oil in the pan, turn it over and fry the other side.
Step4:When both sides are golden and the oil in the pot is more and more, the duck legs will be picked out. The duck oil fried in the pot will be poured into the bowl for later pancakes.
Step5:Heat the wok again. Use a little duck oil in the wok to stir the star anise pepper and fragrant leaves without oil.
Step6:Then add in the onion and ginger slices and continue to stir fry.
Step7:Add 10 grams of yellow icing sugar and stir fry until melted. If there is no yellow icing sugar, use the same white one.
Step8:When the ice sugar melts, put the fried duck legs in the pot.
Step9:Add 25g yellow rice wine along the edge of the pot and cook it.
Step10:Add 25 grams of raw and 10 grams of old. If you don't like the dark ones, you can change them to raw.
Step11:Add 60 grams of pickled sweet and sour ginger juice. If you don't have this juice, add 20 grams of white vinegar and 15 grams of sugar.
Step12:Then add the boiled water that hasn't passed the duck leg. Add enough water at a time and don't make up the water halfway.
Step13:After boiling, skim off the froth on the surface, then cover it and simmer for an hour.
Step14:After one hour of stewing, open the lid of the pot and add 6G of salt to the lid to continue to stew for 40 minutes.
Step15:After 40 minutes, open the lid of the pot and use chopsticks to clip out the condiments. Open the lid and change to medium heat to collect the soup.
Step16:When the soup is very thick, turn off the fire. Pick out the duck legs and cut them into pieces. It's delicious to eat cold and hot. So you can make more. It's also good to keep it cold the next day.
Cooking tips:Be sure to fry the duck leg dry. Stir the fat in the duck leg. This will not only remove the fishiness but also reduce the intake of most of the duck oil. It is not greasy to eat. And if you don't have the juice of sweet and sour ginger, then use white vinegar, sugar and more ginger slices instead. Don't ignore. This step is also the key to taste and smell. There are skills in making delicious dishes.
