Sichuan style duck leg stewed with potato

Sichuan style duck leg stewed with potato

Introduction:

"I belong to the non spicy group. I put Pixian bean sauce in today's duck leg stewed potato. It's great!"

Production steps:

Step 1: wash duck legs and blanch them

Step 2: cut the blanched duck leg into large pieces and stir out the oil in the frying pan

Step 3: wash potatoes and cut into pieces

Step 4: pour out all the extra duck oil

Step 5: mince Pixian bean paste

Step 6: put a little oil into the casserole and stir in the bean paste

Step 7: add duck leg and stir fry with soy sauce wine

Step 8: add water to the ingredients, put all the ingredients into the seasoning box and put them into the casserole

Step 9: add a spoonful of sweet flour paste, green onion and ginger, bring to a boil over high heat, turn to low heat and simmer for one hour

Step 10: add potatoes and simmer for 20 minutes

Step 11: fill a bowl of rice. It's delicious

Materials required:

Duck leg: 2

Potatoes: 3

Pixian bean paste: 1 teaspoon

Sweet flour sauce: 1 teaspoon

Sour ginger: right amount

Scallion: right amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Raw soy sauce: 1 teaspoon

Cooking wine: 1 teaspoon

Note: duck leg blanching need cold water pot, blanching bleeding powder

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: slightly spicy