Health effects
Duck legs: replenishing qi
Cinnamon: warming
Star anise: regulating qi, relieving pain, dispelling cold
Ingredients
Duck leg ( one ) | Salt ( appropriate amount ) |
Dark soy sauce ( Appropriate amount ) | Light soy sauce ( Appropriate amount span> ) |
Fragrant leaves ( appropriate amount ) | Hoisin sauce ( appropriate amount ) |
Star anise (appropriate amount) | |
Cooking wine ( Appropriate amount ) | Onions ( Appropriate amount ) |
Ginger (appropriate amount) | Garlic (appropriate amount) |
Dried chili pepper (appropriate amount) | Rock sugar (appropriate amount ) |
Water (beer) ( Moderate amount ) |
How to make duck legs in Shanghai sauce
1.Put the duck legs in cold water, add onions, ginger and cooking wine, bring to a boil, and blanch for 5 minutes.
2. Dry the duck legs, fry until brown, and set aside.
3. Leave oil at the bottom of the pot, sauté the aniseed until fragrant, and add the duck legs.
4.Add water (beer) to two-thirds of the duck leg and bring to a boil over high heat.Light soy sauce, dark soy sauce, hoisin sauce, salt to taste.
5.Put the rock sugar on the duck legs, ladle the hot soup to dissolve the rock sugar, and simmer over low heat One hour.
6. Heat the sauce over high heat until it becomes thick and pour it on the duck legs.
7. Here is a picture of the finished product!
Tips
When frying duck legs, be sure to wipe off the water and cover the pot to prevent oil from splashing.
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