Honey duck leg

Honey duck leg

Introduction:

Production steps:

Step 1: wash the duck legs. For better taste, cut the duck legs twice.

Step 2: Boil the water, put the duck leg in, cook for about 3 minutes, and take out, mainly to remove the blood foam in the duck leg.

Step 3: take another pot and pour oil into the pot. First put in half garlic, ginger saute, and then put in duck legs, stir fry on both sides.

Step 4: add a little cooking wine to remove the fishy smell.

Step 5: add soy sauce, then add water to the duck leg, add the remaining ginger and garlic slices, cook for about 20 minutes, then add rock sugar and salt to taste.

Step 6: a little wine to improve taste and color.
Let the soup dry

Materials required:

Duck leg: 1

Red wine: a small glass

Ginger slices: right amount

Seasoning bag: 1

Garlic slices: appropriate amount

Rock sugar: right amount

Cooking wine: moderate

Salt: right amount

Old style: moderate

Note: private words: 1. The time of stewing can be decided according to the tenderness of the duck. 2. Duck meat has high protein content, but low fat content, and will not have the burden of long meat. And duck meat is meat, vitamin B and vitamin E content is more, so it can also moisten the skin, anti-aging; duck is a waterfowl, cold, so it is especially suitable for people with heat in the body, on fire. Another advantage is that it's cheap.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: sweet