braised duck pieces

In order to participate in this Shandong cuisine competition, I specially read some dish books about Shandong cuisine. It was discovered that Shandong cuisine can be divided into north and south Shandong cuisine. Thinking about it, I still think that braised duck legs would be more studious. It is a Lu-style official dish. The main ingredient of braised duck legs, duck legs, have high nutritional value. They are rich in various trace elements and amino acids. They can warm the body and maintain fitness and beauty. effect. Braised duck legs have the characteristics of ruddy color, delicious taste, flexible taste, and appetizers. The making method of braised duck is very simple and is very suitable for making under family conditions. Next, I will use the method of braised duck legs and modify it myself to make this delicious braised duck nuggets.

Recipe Recommendations

onion 15 grams
Jiang 10 grams
garlic 3 petals
salt 10 grams
sugar 10 grams
soy sauce 15ML
soy sauce a little
cooking wine 30ML
oil appropriate amount

salty and sweet
burn
an hour
ordinary

Steps for braised duck pieces

1. Wash the duck quickly and chop it into pieces for later use. (You can ask them to cut it when you buy it in the supermarket)

2. Take a large bowl and marinate the duck pieces with salt, soy sauce, cooking wine, and oil for 30 minutes.

3. Cut green onions into small pieces, beat ginger slices, and beat garlic to set aside.

4. Make the base oil in the pan, add the ginger and garlic when it is 60% hot, stir fry together to create the fragrance.

5. Add the duck pieces and marinade and stir-fry until color changes.

6. Add sugar, stir-fry the soy sauce evenly, and then add appropriate amount of water until the duck pieces are covered.

7. After the fire is over, skim off the foam, cover the lid, and reduce the heat to slow for about 30 minutes.

8. Remove the pot lid and turn on high heat to collect the juice until the soup is wrapped on the duck meat. Sprinkle with chopped green onion when serving.