Recently, due to classical swine fever, I dare not eat a mouthful of pork. Chicken is also a long-term problem meat. I dare not eat it all the time. Although beef and mutton are good, they can’t be eaten every day. For our meat eating children, an occasional meal of duck is not only fresh and delicious, but also safe and nutritious. This big duck leg is matched with a large bowl of rice. He is alone!
1 Duck leg
1 tablespoon oyster sauce
1 scoop Cooking wine
1 tablespoon soy sauce
2 spoons sugar
1 teaspoon (can save) salt
1 teaspoon seed powder of Chinese prickly ash
A little chicken essence
Step 1Wash the duck legs, boil enough water before the duck legs, and then blanch the duck legs for one minute.
Step 2Drizzle the water and then draw a few knives obliquely on the surface to taste.
Step 3Pour an appropriate amount of oil into the pot and burn it until it is 50% hot. When it is hot, put in sugar and boil it slowly over a low heat.
Step 4After the sugar color is cooked, add the duck legs and fry both sides over low heat until golden yellow.
Step 5Then sprinkle half of all the spices on one side, turn over and sprinkle the other half.
Step 6Add water that is less than half of the duck leg, bring to a boil over high heat, and then simmer over low heat.
Step 7Turn over halfway, about 15 minutes, and keep the fire low during this period.
Step 8Turn to medium heat when the soup is viscous, open the lid and dry the soup. Be careful not to dry it all. Leave some to be watered later or on rice. It will taste better.
Step 9Take out the duck legs and pour juice on them.
Step 10It has ruddy color and rich aroma.