Sauce duck legs
Ingredients
- Duck legs 2 pieces
- Onions 2 pcs
- Ginger 1 small piece
- Garlic 3 cloves
- Cinnamon 1 piece
- Zanthoxylum bungeanum A small handful
- Light soy sauce 2 spoons
- Dark soy sauce 1 small spoon
- Cooking wine 2 spoons
- Oyster sauce 1 spoon
- Rock sugar 3 pieces
Steps
1. Prepare the materials
2. Cook duck legs in cold water
3. Pour in a spoonful of cooking wine and bring to a boil
4. Then fish it out, clean off the blood and water scum, drain the water and set aside
5. Flatten ginger and garlic
6. Rinse the peppercorns and cinnamon and tie the green onions into knots
7. Put a little oil in the pan, heat it up and fry the duck legs skin side down
8. Fry until golden brown and lightly browned, then flip and fry the other side
9. Then add ginger and garlic and fry until fragrant
10. Add light soy sauce, dark soy sauce, and cooking wine
11. Stir-fry until colored
12. Pour in water until it is even with the duck legs
13. Add pepper, cinnamon and green onion
14. Add rock sugar
15. Bring to a boil over high heat, then reduce to low heat and simmer for about 40 minutes
16. Then turn on high heat to collect the juice
17. While collecting the juice, scoop some soup and pour it on
18. After the juice is thickened, remove the duck legs and keep them warm
19. Cut into small pieces for easy consumption
20. Arrange on the plate and pour the remaining soup on it
Tips
- This dish only uses light soy sauce, dark soy sauce, oyster sauce, rock sugar and other seasonings. The cooked sauce is very rich and red, with a delicious taste. It’s not spicy but a little sweet. If you like spicy food, you can add some dried chili peppers, chili sauce, Pixian bean paste, etc.
