Secret duck legs

1

The water on the surface of the duck legs is drained from the kitchen paper towels

2

Put the duck leg in the plate, add a proper amount of salt and massage it first

3

Add a proper amount of roasted sauce, ginger onions, soy sauce, and so forth, and rub it again

4

A few more holes in the bottom of the duck leg with a fork

5

Put it in a preservation box, pay attention to the layered size of the lemon tablet in the duck leg, put a cover in the freezer and flip it several times

6

Flour is poured into the open water, mixed into a swirling form with chopsticks, and then smoothed with hands

7

Covered with film, 20-30 minutes

8

I'm not sure if it's any good

9

Cut small domes using a bowl of small knives of appropriate diameter size

10

So the loaf is ready

11

Brush oil in cages

12

(b) Placing a circle, with oil on the surface when a face is missing

13

(a) A boiler with water, with a cap and 15 minutes ' evaporation (as determined by the amount of the fined leaf skin)

14

This is the end of a thin loaf

15

(b) The salted duck-legged surfaces are placed on the grilled web

16

(b) With tin paper on the grill, pour appropriate quantities of water into the preheated oven 190 degrees with duck legs

17

(b) Brush honey and juice made of white vinegar on the surface of the duck leg every 15 minutes

18

The bottom of the duck's leg is wrapped in tin paper at half the time of roasting to prevent roasting

19

It's not like we're going to have to take out at least three times to wash honey and vinegar

20

About 50-60 minutes later, the secret duck leg was completed and placed in a plate with a raw leaf

21

(b) Preparing other side dishes: cucumber bars, onions and sweet noodles

22

Put down the ducks' legs and pack up the small plates

23

Start enjoying it。

1. The marinade for the roast duck is crucial. I added a special ingredient—lemon—which gives it a fruity aroma and helps it cook faster. Along with other ingredients like BBQ sauce, soy sauce, cooking wine, oil, and salt, massage it by hand. Then, prick holes in the meat with a fork (be careful not to damage the skin on the duck legs) to help the flavors absorb. Finally, place it in a container and refrigerate overnight, flipping it once in the middle; 2. During roasting, continuously brush the duck with a crispy skin solution made of honey and white vinegar mixed in a 1:1 ratio. To prevent the dripping oil from burning, you can put an appropriate amount of water in the baking tray underneath the duck to catch the rendered fat. Wrap the root of the duck legs with aluminum foil as they cook easily; 3. The lotus leaf pancakes are made with scalded dough. After pouring in boiling water, stir with chopsticks first, then wait for it to cool slightly before kneading it into a dough by hand. Let it rest for thirty minutes. To ensure the skins are thin and uniform in size, you can first roll the dough into a large round sheet, then use a tool with a suitable diameter to cut out the rounds. Brush a layer of oil on each round before stacking them together and steaming them in a pot. Of course, they can also be pan-fried; it depends on personal preference; 4. Common ingredients include: cucumber (or green radish, which help clear heat and reduce greasiness), scallions, and sweet bean sauce. If you find the sweet bean sauce too thick, you can add an appropriate amount of oyster sauce, white sugar, and a little water, mix well, and steam it before eating.