Braised lettuce with duck legs-You Are Foodie

By Lena
100

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.

Step 1 . Prepare raw materials;

Step 2 . Put duck leg pieces into the pot in cold water, add 2 slices of ginger and an appropriate amount of high Baijiu, and blanch water to help remove the fishy smell;

Step 3 . Cool the oil in a hot pot, add rock sugar and stir fry until it is completely fried;

Step 4 . Add the blanched duck legs and stir fry them;

Step 5 . Stir fry until the surface of the duck is slightly burnt yellow, then add onion, ginger, garlic and red pepper and continue to stir fry;

Step 6 . Then add an appropriate amount of cooking wine and soy sauce and continue to stir fry;

Step 7 . Stir fry a few times and add an appropriate amount of boiling water;

Step 8 . Cover and stew for 20 minutes;

Step 9 . Put the hob lettuce into it and stir fry it;

Step 10 . Cover and simmer for 5 minutes;

Step 11 . Add an appropriate amount of salt to taste, and then put the juice into a bowl over a high fire. Sprinkle the surface with chopped shallots.

Step 12 . It's on the table.

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