The duck is crisp and fresh, with a refreshing fragrance. The fatty acids in duck have low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meat, can effectively resist beriberi, neuritis and a variety of inflammation, and can also resist aging. Kelp is rich in nutrition. The content of iodine ranks first in food. It also contains carotene, protein, fat, calcium, iron, phosphorus and vitamins. The combination of the two is more nutritious.


6 duck legs
10g kelp knot
Proper amount of salt
Appropriate amount of edible oil
A little sugar
Proper raw extract
Appropriate amount of bean paste
1 octagonal
A little old smoke
10 pepper
2 dried peppers
A little cooking wine


Step 1
Wash and chop duck legs, soak kelp in cold water and wash.

Step 2
After the duck legs are chopped, put them into the water, add cooking wine, and blanch them over a high fire (mainly to remove blood and fishiness).

Step 3
Fish out the duck, wash away the foam in the flowing warm water, drain the water and set aside.

Step 4
Pour oil into a hot pot and stir fry ginger, garlic slices, dry red pepper, star anise and pepper until fragrant.

Step 5
Stir fry with bean paste.

Step 6
Add the duck and stir fry.

Step 7
Add water and bring to a boil over high heat. Turn to low heat and cook until cooked.