How to make duck legs in Shanghai sauce

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  1. Wash the duck legs, add a little shredded onion, ginger, and pepper, 6 grams of salt, 15 grams of rice wine, and give it to the duck Massage your legs and rub them evenly, then insert a fork forward and backward for easy taste! Marinate it for more than half an hour, or put it in the refrigerator overnight without any problem!

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  2.Put about 2 cm of oil in the pot and fry the marinated duck legs until hard on both sides.The shell can remove excess fat from duck legs and the fishy smell of duck!

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  3. Stir-fry 10 grams of rock sugar until the color is dark red, add onion, ginger and star anise and cinnamon.Sauté the leaves until fragrant, add the duck legs, cook with rice wine, and add water to the level of the duck legs.You don’t need too much water!

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  4. Red rice is a natural coloring agent.It also has the function of strengthening the spleen and transforming food, which is very beneficial to the human body!

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  5. Bring to a boil over high heat, turn to low heat and simmer for 50 minutes, turning the duck legs halfway One body!

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  6. High heat to reduce the juice, and continue to use a spoon to pour the soup on the duck legs.The juice will be thick and shiny in no time!

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  7. It is a good choice to serve it hot or cold!

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  8. Cut into pieces and put on a plate.This dish is fragrant and sweet, and both adults and children like it., it also goes great with some rice wine!