How to cook braised duck legs.

Duck meat is highly nutritious and easy to digest, so it is a common food.Duck meat is a relatively common dish, and common duck meat recipes include duck soup,duck bones soup, braised duck, including braised duck legs,duck wings are often seen in homes.Home-style dishes recipes.

How to braised duck legs

Ingredients preparation

4 duck legs, 15g of green onions,ginger 10g, 4g of salt,chicken broth 3g, 3g of sugar, 5 cloves of garlic, 20g of rice wine, 5g of fish sauce, appropriate amount of cooking oil, appropriate amount of fragrant oil.

Method steps

1. After washing the duck legs, cut them into pieces. Cut the garlic into cloves, slice the green onions and ginger.

2. Place a large bowl and marinate the duck legs with green onions, ginger, garlic, chicken broth,soy sauce and rice wine for 30 minutes.

3. Heat the pot, add oil and heat until 60% hot, then add the duck legs and marinated ingredients and stir-fry to release the aroma.

4. At this time, add warm water to cover the duck legs, and cook over high heat.after boiling, skim off the foam, turn the heat down to medium heat and cook for about 40 minutes. 5. Add sugar and salt to adjust the seasoning, and then cook for about 20 minutes until the duck legs are tender.

6. Increase the heat to reduce the soup until the soup is wrapped around the duck meat, and finally add fragrant oil to finish.

Tips

1. After stir-frying the duck legs, use warm water to braise them, which can make the duck meat more tender.

2. Add salt at the end to prevent the duck meat from becoming too firm during cooking, which will affect the taste.

Braised duck recipe

Ingredients preparation

2 duck legs, 1 piece of ginger,

MSG 4g, white sugar appropriate amount, salt appropriate amount, green onions appropriate amount, celery 1 stalk. Steps

1. After thawing the frozen duck legs, cut them into small pieces. If the duck legs are not frozen, cut them into small pieces directly.

2. Boil water in a pot, add a little rice wine, and then blanch the chopped duck meat to remove

blood and impurities. 3. After blanching, wash the duck meat with clean water, and prepare it.

4. Wash and cut the celery into segments, and cut the green onions and ginger into small pieces.

5. Heat the wok over medium heat, add oil, and stir-fry the aromatics, including dried

red chili peppers and green onions, ginger, and then add the duck meat and stir-fry with rice wine. 6. Finally, add a little hot water, add old-fashioned soy sauce, cover and simmer. Add celery, salt, MSG, and white sugar and cook over high heat until the soup is thick.

Tips

Duck meat: To remove the smell of duck meat, add a little rice wine when blanching, add more aromatics during cooking, and add celery at the end to effectively remove the smell of duck meat.

How to cook braised duck meat deliciously

Ingredients

Preparation 2 duck legs, 1

carrot 1, 1 star anise, 2 small pieces of cardamom, ginger, garlic, old-fashioned soy sauce, regular soy sauce appropriate amount, 5g of salt, 10g of sugar. Cooking steps

1. Wash and cut the duck legs into small pieces,

carrot cut into dice. 2. Heat the pot, add cold oil, the oil should be added gradually, just enough to moisten the pot bottom;

Add the duck legs and stir-fry.3. After the duck legs are fried, add rice wine, ginger, garlic,

star anise and cardamom; Add old-fashioned soy sauce, regular soy sauce, salt, and white sugar to taste, add hot water, cover and simmer over low heat.4. After 30 minutes, open the lid and check. If the soup is thick and the meat is cooked, add the prepared carrot pieces and stir until evenly mixed, then cover the lid and continue simmering for 10 minutes.

5. Turn off the heat and serve.

Sprinkle with some green onions, which makes the dish more beautiful. Cooking tips

1. Duck legs can be cut into smaller pieces, which makes them easier to cook and more flavorful.

2. It is best to add all the hot water at once, so you don't need to add more during cooking, which also helps the duck meat to absorb the flavor.

3. Because carrots have their own sweetness, so you don't need to add too much white sugar.

Because carrots naturally have sweetness, too much sugar is not needed.