【Shanghai】Sauce duck legs

Overview

In Shanghai, whether it is a banquet table, a casual noodle shop, or a cooked food shop in a small market, there will be shadows of sauced duck. Some are oily, and some are not oily. Each has its own recipe, but the taste is always fresh, salty, sweet, and fragrant. When I don’t have time to cook, I always buy some sauced duck and stir-fry some vegetables. Even so, I am still very satisfied after finishing it.

Tags

• hot dishes
• home cooking
• chinese banquet
• cooking wine
• duck leg
• ginger
• light soy sauce
• old soy sauce
• onions
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 First add onions, ginger, salt, cooking wine, star anise, peppercorns, and bay leaves to the duck legs. Massage for ten minutes and refrigerate for about 20 hours.

   

3. 3 Wash the marinated duck legs and add green onions, ginger, cooking wine, star anise, and peppercorns and blanch them

   

4. 4 Wash the blood powder and dry it.

   

5. 5 Fry in oil pan over medium heat.

   

6. 6 Fry the skin until golden brown.

   

7. 7 Add cooking wine, dark soy sauce, light soy sauce, onion knots, ginger slices, bay leaves, star anise and Sichuan peppercorns to the fried duck legs. Bring to a boil and simmer over low heat for about 1 hour.

   

8. 8 Add rock sugar, salt and simmer for about half an hour.

   

9. 9 Just discard the soup at the end.