Delicious roast duck leg

Delicious roast duck leg

Introduction:

"The fatty acids in duck meat have low melting point and are easy to digest. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with myocardial infarction and other heart diseases. It is suitable for people with heat and heat in the body; it is better for people with low heat, weak constitution, loss of appetite, dry stool and edema. At the same time, it is suitable for malnutrition, postpartum body deficiency, night sweats, spermatorrhea, women with less menstruation, dry throat and thirst; it is also suitable for cancer patients and after radiotherapy and chemotherapy, diabetes, liver cirrhosis, ascites, tuberculosis, chronic nephritis and edema; it is suitable for body deficiency cold, cold caused by cold, stomach cold pain, diarrhea, low back pain and cold dysmenorrhea, obesity, arterial stiffness Patients with chronic colitis should not eat less

Production steps:

Step 1: wash the duck legs, control the moisture and put them into the fresh-keeping bag.

Step 2: add onion, ginger, star anise, pepper, oyster sauce, soy sauce, salt, cooking wine and sugar.

Step 3: fasten the bag mouth and knead evenly. Refrigerate for 4 hours.

Step 4: take out the air dried duck leg surface.

Step 5: during the air drying process, brush the marinade juice on the duck legs.

Step 6: put into the oven at 200 ℃ for 15 minutes, and turn the brush juice at 160 ℃ for 40 minutes. Brush the marinade on the way.

Materials required:

Duck leg: 2

Scallion: right amount

Ginger: right amount

Star anise: 2 capsules

Zanthoxylum bungeanum: 5

Oyster sauce: 1 tablespoon

Old style: half a spoonful

Raw soy sauce: half spoon

Salt: 4 g

Cooking wine: 1 tablespoon

Sugar: 1 tablespoon

Note: the roast duck leg can be sliced and eaten directly, or it can be eaten according to the method of roast duck...

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other