Health benefits
Cooking wine: activating blood circulation and removing blood stasis
Ingredients
Duck leg meat ( 1 piece ) | White sugar ( A little ) |
Ginger slices ( 5 slices ) | Dark soy sauce ( 2 tablespoons ) |
Cooking wine (appropriate amount) | Onions ( 3 roots ) |
Star anise ( 1 piece ) |
Dang How to cook duck
1. Wash fresh duck legs, Add two tablespoons of dark soy sauce, cooking wine, shredded ginger and marinate for 15 to 30 minutes.
2. Add water to the pot, add the marinated duck legs, cover and bring to a boil over high heat.
3. After boiling, use a spoon to remove the foam on the surface and add the marinated duck legs.Put the ingredients into the pot, then tie the green onions into the pot, add one star anise, add a little white sugar, cover and bring to a boil over high heat, then turn to low heat and simmer.
4. During this period, turn the duck legs several times until the duck legs are cooked.It can be inserted with chopsticks.If it can be inserted into the duck leg, it means it is almost ready
5.The fire collects the juice and reveals Open the lid, use a spoon to pour the juice on the exposed meat, until there is a little juice left, turn off the heat and cook, wait for it to cool down, cut into pieces and serve on a plate.
Tips
Don't add too much white sugar, otherwise the taste will be sweet, so the amount must be controlled.
Be sure to remember to turn it several times when cooking, on the one hand, to heat evenly and on the other hand, to prevent the duck skin from sticking to the pot.
Collecting the juice is a very critical step and must not be omitted.It can not only make the meat softer but also make the meat more flavorful.If you add too much soy sauce, you don’t need to collect the juice until the end.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
