Duck leg series 2 - {fruit red wine crispy duck leg}

Duck leg series 2 - {fruit red wine crispy duck leg}

Introduction:

"Xiaoman season means that the city's long summer is coming ~ duck meat should be a good choice in summer. It won't be as irritable as beef and mutton, and it won't taste fishy. It's all lean meat ~ I've made a duck leg hamburger before. The link is as follows: http://home.meishichina.com/space-1941272-do-blog-id-314006.html But to make a hamburger, you need to pick it Bone, may not be easy to operate, this time to introduce an easy to operate way to eat, using red wine and apples, taste sweet, salty, long, not greasy, duck skin chew crisp crisp, with a cup of lemonade, a few vegetables, nutrition, delicious and healthy! (ingredients don't lie, taste doesn't betray)

Production steps:

Step 1: clean the duck legs, wash them, dry them with kitchen paper, and prick some small holes on the duck meat with toothpick to taste.

Step 2: spread the duck leg evenly with honey spareribs sauce, add an apple and red wine, marinate overnight or for several hours. Flip it once or twice.

Step 3: after marinating, sprinkle some salt on the surface of duck leg. Steam for 20-25 minutes, then simmer for about 10 minutes.

Step 4: take out the steamed duck legs to cool, and reserve the juice everywhere.

Step 5: mix some steamed juice with a small amount of colored soy sauce and honey, brush them on the duck legs in the air, and brush them again after they are dry. Repeat this four or five times.

Step 6: put the oil in the pot, wait for the oil to heat, turn the heat down, put the duck meat side down into the pot, put the pickled apple slices into the pot together, and pour the hot oil on the duck legs with a spoon repeatedly. Fry until the skin is crisp and golden.

Step 7: put the remaining steamed juice into the pot, bring to a boil, and then cook with red wine. A small amount of oyster sauce can be served as a dip.

Step 8: slice the duck leg to eat~

Step 9: if you want to have a stronger flavor, you can dip it in the sauce; if you don't dip it, it's also delicious, because the taste has been completely immersed in the duck meat. The important thing is that there is no fishy smell at all, and it has a little fruity aroma and mellow red wine.

Step 10: the duck legs are crisp even the bones~~~~

Materials required:

Duck side leg: moderate

Cauliflower: moderate

Apple: moderate

Honey: right amount

Seasoning of spareribs with honey sauce: moderate amount

Salt: right amount

Color soy sauce: right amount

Note: 1, duck marinating time as long as possible, remember to prick holes, easier to taste. 2. Don't put the salt early when pickling. Put a little salt when steaming. 3. Marinate the meat with apples to make the meat soft and chewy. 2. Make the taste rich. I don't eat pears, otherwise the effect of using pear juice is also very good ~ 4. Use less coloring soy sauce, because red wine has soaked duck skin with a nice wine red color. 5. Remember, after the oil is boiled, turn down the heat, lower duck legs, and then make the skin crisp by pouring

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet