Braised duck leg
Most braised dishes use rock sugar to fry the sugar color. The main purpose is to make the color of the dishes ruddy and bright. In fact, both white sugar and rock sugar can be used, but the sugar color fried with rock sugar is relatively bright. Family production can be made at will. Even if the sugar color is not fried well, it can also be made with old and raw soy sauce. Just like it.
Ingredients
800g duck leg2 tbsp oil
20G salt
3 G monosodium glutamate
20G rock sugar
30g tangerine peel
2 bulks
Appropriate amount of onion and ginger
2 tbsp soy sauce
1 teaspoon soy sauce
Directions
Step 1
Ingredient: duck leg
Step 2
Add water to the pot and soak in tangerine peel for 10 minutes
Step 3
Put the duck leg in and fire
Step 4
Bring to a boil and cook for 1 minute
Step 5
Remove and rinse the duck legs with clean water
Step 6
Put a little oil into the pot, add rock sugar and stir fry over low heat until it turns platinum succinate
Step 7
Add the washed duck legs and stir fry repeatedly to color them
Step 8
Add scallion, ginger and seasoning
Step 9
Continue to stir fry repeatedly
Step 10
Add soy sauce color
Step 11
Seasoning with soy sauce
Step 12
Stir fry evenly
Step 13
Add an appropriate amount of water
Step 14
After boiling, cook over low heat for about 30 minutes until the duck legs are cooked. Season with salt in the middle
Step 15
Harvest the juice with high fire and add monosodium glutamate to freshen it
Step 16
Take out the pot and put it on the plate, and then serve