Marinated duck leg

Marinated duck leg

Introduction:

"Let's continue to make a pickle. Is this an addiction? Because the child's father was not at home, the mother bought some shrimp, so they bought a big duck leg to stew. Anyway, the daughter also likes to eat, killing two birds with one stone. After blanching the duck legs, fry the skin again. Some fat is removed and the skin is more fragrant when it is stewed out. "

Production steps:

Step 1: prepare the ingredients.

Step 2: Boil the water, add cooking wine and blanch the duck legs.

Step 3: add a little oil and fry the duck skin. Drain the excess oil.

Step 4: add water and bring to a boil.

Step 5: then put the duck into the stewed soup.

Step 6: add the water in the frying pan. Bring to a boil, turn to low heat brine for 1 hour, then soak for half an hour, then stew for half an hour, and then soak for one bubble.

Step 7: the brine is ready and let it cool.

Step 8: cut into pieces and drizzle with marinade.

Step 9: you can eat it.

Materials required:

Duck leg: 1

Fragrant leaves: appropriate amount

Cinnamon: moderate

Star anise: right amount

Fennel: right amount

Onion: right amount

Old style: moderate

Cooking wine: moderate

Note: when the brine soup is not in use, it should be boiled and kept still. Cool enough to get into the refrigerator.

Production difficulty: ordinary

Process: brine

Production time: several hours

Taste: spiced