Sauerkraut and Duck Legs

Overview

Pickled fish is one of the classic delicacies of Sichuan cuisine. This pickled duck leg is cooked based on the taste of pickled fish. The duck legs taste very good and don't feel greasy at all. The pickled cabbage absorbs the aroma of duck legs and has a particularly unique taste.

Tags

• hot dishes
• children
• old man
• northeastern cuisine
• autumn recipes
• banquet dishes
• lunch
• aniseed
• light soy sauce
• msg
• oil
• onions
• sauerkraut
• duck legs
• ginger
• salt

Ingredients

Steps

1. 1 Main and auxiliary ingredients: duck shank, fish pickled cabbage.

   

2. 2 Wash the duck legs, put cold water into the pot, bring to a boil and remove. Rinse it clean and set aside.

   

3. 3 Put oil in the pot and sauté the aniseed ingredients over low heat. Add onion and ginger and stir-fry until fragrant.

   

4. 4 Add reserved duck legs. After stir-frying evenly, add light soy sauce.

   

5. 5 Stir well again. Add fish sauerkraut.

   

6. 6 Add water. After boiling, simmer over low heat for about 20 minutes, adding salt to taste.

   

7. 7 Cook until the duck legs are soft and tender, add MSG to enhance the freshness, and then turn off the heat.

   

8. 8 Remove from pan and serve in bowls.