2 duck legs, a little vegetable oil, onion 1 root, 2 cloves of garlic, ginger 1 slice, a little pepper, cinnamon 1 slice, 2 slices of fragrant leaves, 3 tablespoons of soy sauce, 5 tablespoons of braised soy sauce and 2 tablespoons of cooking wine.

Cooking steps

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First, prepare a pot of water, add 2 spoonfuls of cooking wine and bring to a boil.

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After the water is boiled, put the duck leg down. When the water boils again, take out the duck leg and rinse it clean.

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Take out the pan again, dry it, sprinkle with a little vegetable oil, add garlic slices and ginger slices and stir-fry until fragrant.

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Pour clean water, add pepper, cinnamon, fragrant leaves, soy sauce, braised soy sauce and rock sugar, and bring to a boil.

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Add the drained duck leg and continue to stew over high heat.

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While cooking, scoop up the soup with a spoon and pour it on the duck leg to make the duck meat evenly colored.

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After boiling, simmer on low heat, cover the pot and simmer for 10 minute, turn over, continue to scoop soup on the duck leg, cover the pot and simmer for 10 minute. Turn it every 10 minute and stew for 40 minutes.

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Finished product photo

Last gear

Finished product photo

skill

1. In the process of stewing, because the duck leg can't be completely soaked by the sauce, it is necessary to turn it over from time to time and pour the soup on the duck leg with a spoon, so that the cooked duck meat is more uniform in color. 2. If the color of the soup is too light, you can finally pour a little braised soy sauce to adjust the color. 3. If time permits, it is recommended to add ingredients such as ginger and soy sauce to the duck legs, stir them evenly, and marinate them for 2 hours before cooking, so that the cooked duck meat is more fragrant and delicious.