Duck leg

1

The legs of the ducks are cleaned, the remaining short hairs are removed, and spare。

2

The pot is hot, the skin side is down, the fire is low, the duck oil is fryed out. When oil comes out, put in ginger chips, onions, eight horns, fragrances, garlic, smell of duck oil。

3

Add a spoon of yellow wine like pot shovel, two spoons of old smoke。

4

Add a spoonful of that。

5

Add a proper amount of water, salt, and cover the pot and boil the duck leg with a little fire. In about 30 minutes, you can open the lids, put sugar on them and collect the soup from the dry pot。

6

When the soup is thicker, a spoonful of soup can be used to water the duck's leg to help colour it. People don't leave to watch the pot, the less the soup, the easier it gets. Soup juice doesn't have to be completely dried, so it can leave a small amount of spices, such as ginger onions, in a small bowl, to be used for duck's leg。

7

A duck's leg is cooled and then sliced。

8

Done

1. I always cook with little oil, sugar, and salt, and no MSG, so I do not add oil when making soy-sauce duck legs; instead, I render the fat from the duck skin itself to stir-fry the ingredients. This is purely a personal preference. 2. You need to act quickly when adding the soy sauce, as it burns easily once it enters the pot. Therefore, add water as soon as the soy sauce is added to prevent the sauce from sticking and burning. 3. The saltiness of soy sauce varies by brand, so you should adjust the amount of salt to your own taste. If you prefer a sweeter flavor, you can add some more sugar. 4. Once the sauce thickens, you can use a spatula to repeatedly spoon the sauce over the duck legs to help them color. Do not walk away; keep an eye on the pot, as the sauce burns more easily as it reduces. 5. The sauce does not need to be completely cooked down; you can leave a small amount. Remove the aromatics like scallions and ginger, serve the sauce in a separate small bowl, and use it as a dipping sauce for the duck legs.