Braised lettuce with duck legs

Among the four meat dishes of "chicken, duck and fish", the protein content of duck meat is much higher than that of animal meat, and the fat content is moderate and evenly distributed. Regular eating can replenish qi and deficiency, nourish yin, and regulate the spleen and stomach. Lettuce is also a vegetable we often eat. It tastes fresh and tender, has light green color, and is rich in nutrition. Eating it often can open the channels of diuresis and lactation, strengthen the body, prevent cancer and cancer, broaden the intestines and defecate, and promote the growth and development of children.

Main Ingredients

• Lettuce 2
• Duck leg 2

Auxiliary Ingredients

• oil and salt appropriate amount
• High Baijiu 1 tabletsp
• Light soy sauce 1 tabletsp
• Cooking wine 2 scoops
• Red pepper 2
• Scallion, ginger and garlic 1 Small butterfly
• Crystal sugar 1 Small butterfly

1. duck legs should be boiled in cold water. Add ginger slices and Baijiu to help remove the fishy smell;2. when frying duck legs, first use rock sugar to fry the sugar color, which also helps to remove the fishy smell;3. when stewing duck legs, add some boiling water. First, cook the duck legs until they are seven or eight years old, then add hob lettuce pieces to stew, and finally add salt and other seasonings, and then collect the juice over a high fire.