Chinese Food
Duck leg with sauce like sweet skin duck
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The last time I bought a large duck, I cut the duck legs separately and put them down. Just at the end of the week, I think I'll start again. I think I made this shape. It looks like sweet skin duck, but it doesn't taste like it. The sauce is more fragrant. If there is an oven, it's good to make duck leg instead.
Cooking ingredients
Cooking Steps
Step1:A piece of duck leg. Put a spoonful of cooking wine and half a spoonful of soy sauce on the duck leg. Marinate for 20 minute
Step2:Prepare ginger slices, scallion knots, star anise, cinnamon, fragrant leaves, Chennai, dried chilli and prickly ash (ten at most, otherwise it's very hemp. Mine will be more). 2.3 ice suga
Step3:Heat the pan with a little oil. Put the duck leg skin face down. Fry over medium low heat until the skin is yellow and turn the other side
Step4:Turn over and fry. When frying, it's better to use kitchen paper to dry the water on the duck legs to avoid splashing oi
Step5:Stir fry ginger, garlic and spices in small heat with remaining oi
Step6:Boil with wate
Step7:Turn it into a casserole. Put a small spoon of salt, a tablespoon of raw soy sauce, a half spoon of old soy sauce, and then put in the lollipop and scallion knot
Step8:Put in the fried duck legs. Boil over medium heat for 10 minutes. Turn to medium heat until the duck legs are cooked.
Step9:The duck legs are cooked and there is not much soup left. Medium high fire sauce. Keep turning over when collecting juic
Step10:Semi finished product
Step11:Take it out and put it on a plate. Sprinkle with cooked sesame seeds. Let it coo
Step12:Cut and pac
Cooking tips:Marinate the duck leg before frying. You can get rid of the smell. Stew the duck to taste. Rich taste. When stewing, smoke less or the color will be heavy. Juice can be better colored. There are skills in making delicious dishes.
