Dingxiang duck
Clove has a strong fragrance. It is cooked in meat as a spice. It has a good effect on weakness of the spleen and stomach, cough and edema. Therefore, it is especially suitable for eating in muggy summer. It tastes sweet and delicious with bright red color.My experience is that there are many spices such as pepper and clove. It is best to use a gauze bag to wrap all the spices. When cooking, the flavor will not disappear. The gauze bag is 3 yuan per supermarket and can be reused.
Step 1 . Wash the duck legs, marinate with salt and cooking wine for 10 minutes, set aside, cut an appropriate amount of scallions and ginger, and prepare the necessary spices.
Step 2 . Prepare spices, including cloves, prickly ash, grass fruits, cinnamon, bay leaves, and hawthorn. Hawthorn slices are made to make the meat cooked quickly. If not, you can add a tomato and dice it together to cook, and the taste is also very good. It's best to use rock sugar here to make it red and shiny.
Step 3 . Heat the oil pan and add a small amount of oil. When the oil is 70% hot, stir fry scallions and ginger until fragrant. Add duck legs, a little soy sauce, light soy sauce, and warm water until the duck legs are cooked.
Step 4 . Bring to a boil in a large pot, add spice packets, rock sugar, and an appropriate amount of salt. Set to medium heat and let out for approximately 40 to 45 minutes. The standard for judging is to use a chopstick to pierce the meat, and if it can pierce thoroughly, it means it is cooked.
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