Sauce duck leg

Overview

This is a dish that is very popular among family members. It is simple and easy to make, and the taste is no less than what is sold outside. It is fresh and delicious. One bite will leave a fragrance on your lips and teeth, and you can't stop. Every time I am busy in the kitchen, the aroma of cooking can attract Dabao who is writing in the room. As for Xiaobao... he just moved a small stool, stood on it and stretched his neck to watch, and from time to time he would say pitifully: Mom, give me a taste! Have a taste, I (>_<) Excerpt: The fatty acids in duck meat have a low melting point and are easy to digest. Contains more B vitamins and vitamin E than other meats. Duck meat is rich in meat, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction. Applicable people: It is suitable for people with heat and internal heat; it is better for people with low-grade fever, weak constitution, loss of appetite, dry stool and edema. At the same time, it is suitable for people with malnutrition, postpartum illness, night sweats, nocturnal emissions, women with scanty menstruation, dry throat and thirst; it is also suitable for cancer patients and those after radiotherapy and chemotherapy, diabetes, liver cirrhosis, ascites, tuberculosis, chronic nephritis and edema; it is also suitable for people with physical deficiency and cold, not wanting to eat, cold stomach pain caused by cold. People with thin diarrhea, low back pain, cold dysmenorrhea, obesity, arteriosclerosis, and chronic enteritis should eat less; patients with colds should not eat it. Edible effects: duck meat is cold in nature, sweet and salty, and returns to the spleen, stomach, lung and kidney meridian; it can greatly replenish deficiency and fatigue, nourish the yin of the five internal organs, clear away the heat caused by deficiency and fatigue, enrich blood and promote water circulation, nourish the stomach and promote fluid production, relieve cough and self-consciousness, eliminate snail accumulation, clear away heat and strengthen the spleen, weaken and edema; treat physical weakness, physical weakness after illness, and malnutrition edema.

Tags

• private kitchen
• cooking wine
• duck leg
• ginger
• old soy sauce
• onions
• star anise
• sugar
• sweet noodle sauce
• yao zhujiang
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Remove the feathers from the duck legs, cut off the duck tips with scissors, clean them and soak them in clean water for two hours to soak the blood. Place the duck legs in the pot under cold water. After the pot boils, take out the duck legs and drain the water and set aside (remove the fat and blood).

   

2. 2 Prepare pickling sauce: Put cooking wine, sugar, salt, sweet noodle sauce, scallop sauce, dark soy sauce, chopped ginger and green onion into a bowl, mix well. Spread the prepared marinade evenly on the duck legs and marinate for at least two hours. You can also use toothpicks to prick the duck legs. Legs full of small holes will naturally taste better (no holes will be visible in the finished product).

   

3. 3 Put the marinated duck legs into a casserole, add water, and the amount of water should be almost equal to the duck legs. After the fire comes to a boil, turn to low heat and simmer.

   

4. 4 Remember to turn over frequently to prevent the duck legs from being scorched and to make the duck legs taste more evenly.

   

5. 5 Turn to low heat for about 30 minutes. When chopsticks can easily penetrate the duck legs, turn off the heat, plate up, and done!