People who love duck meat will be blessed!
Autumn is a good time to eat ducks, but autumn is too dry. It is better to pay more attention to health and add less spicy food to your diet. This oil-free version of pickled duck is very suitable for autumn tables. The most important thing is that it is simple to make, without frying or roasting. Wouldn't it be wonderful to satisfy your cravings with a simple method?
Oil-free version of pickled duck
By WillaMayert
Recipe Recommendations
- duck leg appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- SUFU appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
Steps for Oil-free version of pickled duck
1
Wash duck legs with cold water.
2
Clean up the fat oil on the duck legs a little. If you don't like greasy ones, you can tear off the skin.
3
Pour cold water into the pan, boil off the blood, remove it and rinse it.
4
Cut a few times on the duck leg.
5
Put the ingredients together into the pan, mash the fermented bean curd, and mix into a paste.
6
Put the duck legs into the pan, and add water until the duck legs are covered.
7
After turning on high heat to bring to a boil, turn to medium to medium heat and cook for 40 minutes until the duck leg meat is rotten, and then remove the juice slightly. After serving, pour the sauce on the duck legs to taste better.Oil-free version of pickled duck Make Tips
Although it has not been oiled or marinated, the duck legs stewed over low heat are very delicious and have a strong sauce flavor, which is definitely not inferior to the level of the restaurant here. At the very least, let those who love to eat ducks have fun and satisfy their cravings!