Crispy duck leg
Overview
[Crispy Duck Legs] I made this dish during the Chinese New Year last year and everyone loved it. So I reserved it for this year’s New Year dishes, which is interesting to say. During the whole year, I never thought of making this dish, but when I was alone during the New Year, I thought of it again. Should I give it a sacred responsibility and make it a representative of the New Year dishes? Haha, but this dish is really convenient for entertaining guests. It can be made in one go and cut into pieces before eating. It tastes great, so I will naturally keep it. The same method is good for making a whole duck. When making it at home, duck legs are easier to use and more practical, so only duck legs are used instead of the whole duck. Ingredients: duck legs Ingredients: onion, ginger, spices, braised soup, salt, cooking wine Method:
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Ingredients
Steps
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When you buy duck legs, soak them in salt water and wash them thoroughly.
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Bring the stew to a boil and set aside.
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Add onion, ginger and cooking wine and blanch.
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Remove the remaining hair from the blanched duck legs and clean them.
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Bring the stewed duck legs to a boil over high heat, then turn to low heat and simmer for twenty minutes, then simmer in the pot. Because each stew is different, add salt and spices as appropriate.
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Boil the duck legs and soup again, remove the duck legs, disperse the water vapor, and let cool thoroughly. Use red vinegar, maltose, sugar and honey to make a portion of crispy water (I made this myself and tried to mix it. I need a recipe for crispy water). Brush the crispy water on the duck legs one at a time and dry them thoroughly.
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Heat oil in a pan.
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Heat the oil in a pan and fry the duck legs until they change color.
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Just change the knife before serving. It can be paired with dry seasonings, rubbed pepper, salt and pepper, or not, which is more casual.
