I have been in Shanghai for 7 years, and I have gradually become accustomed to the taste here. I can also order a few at will. If I haven't eaten for a while, I will still miss it. Maybe this is called doing as the Romans do, hehe.
I often eat the pickled duck legs made today in our company's canteen. At first, I thought it was a little sweet, but gradually I fell in love with the taste. Now if it doesn't taste sweet, I still think it's not delicious. Hehe. The fragrant, crispy and sweet taste is evocative and unforgettable...
Duck legs in soy sauce
Recipe Recommendations
- duck leg of 4
- aniseed 5 stars five
- pepper 20 grains
- cinnamon 1 small piece
- soy sauce 3 tablespoons
- soy sauce 2 tablespoons
- rock sugar 5 pieces
- salt 1 tsp
- salty and sweet
- cook
- half an hour
- ordinary
Steps for Duck legs in soy sauce
1
Slice the onions and ginger, and wrap the spices with gauze.
2
Wash the duck legs and place them in boiling water to remove blood.
3
Put oil in the pan. The oil is twice as much as the oil used for cooking. Cook it until it is 70% hot. After drying the duck legs with the blood removed, put them in the pan and fry them.
4
When frying until golden brown on both sides, remove and drain the oil.
5
Put green onion and ginger, soy sauce, cooking wine, rock sugar, salt, and spice bags into the pan. After boiling, add duck legs. The soup I used to make braised eggs two days ago was exactly the same. I didn't want to throw it away, so I just used it. It's just that the soup was a little short, so I added some soy sauce, light soy sauce, cooking wine, and rock sugar.
6
After the fire boils, turn to low heat and cook for about 20 minutes. Turn the duck legs over and cook for about 20 minutes. You can poke the duck legs with chopsticks, and you can pick up the meat on them with chopsticks, which means that the duck legs are completely cooked.
7
Remove the duck legs and plate them.
8
After cooling, cut into slices, add some sauce, sprinkle with some coriander leaves to garnish.