Health effects
Duck legs: nourish yin
Cinnamon bark: dissipate blood stasis and reduce swelling
Star anise: regulate qi, relieve pain, and dispel cold
Ingredients
Duck legs ( three ) | Scallions ( two ) |
| Ginger( A small piece ) | Garlic( Three pills ) |
Beer ( One bottle ) | Dried chili segments ( appropriate amount ) |
Sichuan peppercorns ( a little ) | Cinnamon ( One piece ) |
Eight anise ( three ) | Grass fruit ( one ) |
Fragrant leaves ( Two pieces ) | Tangerine peel ( Two pieces ) |
Light soy sauce ( Two spoons ) | |
Braised soy sauce ( A little ) | Rock sugar ( Three ) |
Salt ( 5 grams ) | |
Chopped green onion ( A little ) | Dried chili pepper ( 3 pieces ) |
Pixian Douban ( a spoonful ) |
How to make bandit duck
1.Prepare three duck legs
2.Chop the duck legs into pieces, blanch them in cold water and drain them out.
3. Cut the shallot into sections, slice the ginger and slice the garlic.
4. Prepare dried chili segments and peppercorns.
5. Prepare the spices.
6.Chop Pixian Douban into pieces with a knife.
7. Heat the pot and pour in the rapeseed oil.When the oil is hot, add the peppercorns and dried chili peppers.Stir-fry the onions, ginger and garlic until fragrant.
8. Add Pixian bean paste and stir-fry until red oil comes out.
9. Pour in the duck and stir-fry until the water is dry.
10. Pour the white wine along the edge of the pot.
11. Pour in light soy sauce.
12.Pour in a little braised soy sauce and let it color slightly.
13. Add rock sugar and continue to stir-fry until the duck is oily and dry.
14.Put in all the spices.
15.Pour in a bottle of beer to cover the duck.After boiling, turn down the heat and cover.Cover and simmer.
16. After 20 minutes, open the lid and add salt.
17.Add chicken essence, turn to medium heat and continue cooking for 15 minutes.
18. After 15 minutes, turn on the heat to collect the juice.When the soup looks like the picture, turn off the heat..
19.Place the duck in a bowl and sprinkle with chopped green onion.
Tips
1.Duck has a grassy smell, so be sure to pour cold water into the pot to boil out the blood in the duck before cooking.
2.Adding tangerine peel is to remove the fishy smell.You don’t have to add it if it’s not available.
3.When stewing duck, you must add boiling water, not cold water, otherwise the duck will not be able to chew no matter how long it is cooked.
4.Don’t add salt too early, otherwise the meat will not be cooked well.
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