Braised duck legs
Remove the fishy smell of duck meat: Put some cooking wine in the water when blanching, add various spices when cooking, and finally add some celery to effectively remove the fishy smell of duck.
Recipe Recommendations
- slightly spicy
- burn
- half an hour
- simple
Steps for Braised duck legs
1
Two frozen duck legs
2
Wash and defrost, chop into small pieces
3
Put water in the pot, bring to a boil, add some cooking wine, blanch the chopped duck meat into small pieces with water to remove blood and impurities
4
After blanching, remove it and wash it with clean water
5
Fresh celery
6
Wash the celery and cut it into sections for later use
7
Scallion, ginger, dried red pepper, pepper, star anise, cinnamon, fragrant leaves
8
Chop the onions and ginger
9
Heat the frying pan with heat to the bottom oil, fry all the spices, dried red peppers, onions, and ginger until fragrant, then pour in the duck meat, cook in the cooking wine, stir fry
10
Add a little boiling water, add soy sauce, cover and cook for a while, add celery, add salt, monosodium glutamate, and sugar over high heat to collect the juice