Braised duck rice

Overview

The winter solstice marinated duck legs are ready to be dried. We have many ways to eat them. Let’s take a look at the simplest and most convenient one today!

Tags

• staple food
• home cooking
• lunch
• dinner
• cooking wine
• cured duck legs
• garlic
• light soy sauce
• rice
• ginger
• green pepper

Ingredients

Steps

1. 1 Wash the waxed duck legs and cut them into pieces. My knife cannot cut them and the cuts will not be smooth. Cut off the thick skin and use separately.

   

2. 2 Cook the rice, put the rice in the rice cooker, and I also put in a handful of corn residue, which looks good and is healthy. Eating some whole grains is good for your health.

   

3. 3 Place the duck legs on the rice and add twice as much water.

   

4. 4 Add a spoonful of cooking wine to remove the fishy smell. Plug in the power and cook as usual

   

5. 5 Slice ginger and garlic, slice 2 green peppers, and cut duck leg skin into cubes.

   

6. 6 There is no need to put oil in the pot. Turn on low heat and stir out the oil from the duck skin until it becomes brown and crispy.

   

7. 7 Add ginger and garlic and sauté until fragrant, turn to high heat

   

8. 8 Add green pepper, stir-fry, add half a bowl of boiling water, and stir-fry

   

9. 9 After cooking, add light soy sauce and stir-fry. Pour some oyster sauce before serving, leaving some soup

   

10. 10 The rice is cooked, turn off the power and simmer for 5-10 minutes before opening the lid to make it more delicious

    

11. 11 Take it out, pour the duck skin and green pepper and the soup on the side, and eat!