Without salt, the taste of raw soy sauce is salty enough, which determines the strong taste of this dish. Thin TX can be diluted with additional water. This dish is learned from local cooks. I don’t know if it’s authentic. Anyway, there are so many ways to do it. The purpose is to make it delicious. Well done duck legs are like roast and stewed duck legs, which are weighted on the mouth. Autumn and winter season is the most suitable for eating duck, that is, it can timely supplement the necessary protein, vitamins and minerals for human body, and it can also get rid of autumn dryness.


Three duck legs
10g scallion
6 slices of ginger
10 cloved garlic
1 star anise
1 cup of soy sauce
5g veteran
1 cup of yellow rice wine
1 cup of water
2G five spice powder
Proper amount of vegetable oil
1 fragrant leaf
3 g Sugar


Step 1
Wash the three duck legs and put them in a basin. Pour in the soy sauce, soy sauce, yellow rice wine, five spice powder, green onion, ginger and garlic. Knead them evenly to make the duck legs evenly wrapped with marinade. Cover them with plastic film and marinate them for 2-3 hours

Step 2
Take out the salted duck leg, pour a little cooking oil into the frying pan and fry it until golden on both sides

Step 3
Leave a little oil in the pot, add onion, ginger and garlic to stir up the fragrance

Step 4
The prepared three cups of sauce are water, yellow rice wine and soy sauce

Step 5
Pour in three cups of juice, and add one more cup of water to light food

Step 6
Boil the duck leg, add the seasoning, fragrant leaves and fried duck leg, cover the pot and simmer for 30 minutes. During this time, continuously scoop up the juice and pour it on the surface of duck leg. When it is cooked, add sugar and monosodium glutamate