Wild onion was dug by a friend in the mountains of Qinling Mountains. Grab it and cook it with duck. Imitating Taiwan’s famous “three cups of chicken” method, the nine storey pagoda is replaced by wild onion, which has a unique flavor! Autumn is coming, and ducks are also the fattest. Duck meat is cool, nourishing but not dry. It’s a very nutritious diet. Although it’s fat, the fat inside is very close to olive oil, so it’s very suitable for people to eat.

Ingredients

Three duck legs
A handful of wild onion
1 / 2 tsp salt
3 slices of ginger
Two cloves of garlic
1 star anise
1 small piece of cinnamon
4 dried peppers
1 old style
1 cup sesame oil
1 tbsp vegetable oil
1 small tangerine peel
1 small piece of brown sugar
1 cup of glutinous rice cooking wine

Directions

Step 1
Tear off the outermost layer of dry skin and wash

Step 2
The scallion leaves are separated from the scallion white ones

Step 3
Pour a little vegetable oil into the pot, not too much, because duck has thick subcutaneous fat, and it will produce a lot of oil later. First add garlic slices, ginger slices and scallion, stir fry over low heat

Step 4
Add a small piece of star anise, cinnamon and tangerine peel

Step 5
Add a few more dried peppers and stir fry them to make them fragrant

Step 6
Cut the duck leg into small pieces and pour it into the pot

Step 7
Stir fry until the surface turns white. Add a cup of glutinous rice cooking wine

Step 8
Put a cup of straw mushroom sauce and a small piece of brown sugar

Step 9
Add half a teaspoon salt, stir well, cover, turn to low heat, simmer for 7, 8 minutes

Step 10
Remove the lid and poke it with chopsticks. The duck meat is basically soft and cooked (our family likes to eat chewy ones, so the stewing time should be adjusted according to their own needs). Next, pour in a cup of minced sesame oil and stir fry it with a spatula. All kinds of aroma come from it

Step 11
Sprinkle the scallion leaves, turn off the fire, and use the temperature of duck meat in the pot to cook the scallion leaves, so as to retain the aroma of wild scallion to the greatest extent