Braised duck legs with potatoes and carrots
Step 1 . Prepare the duck legs and clean them.
Step 2 . Chop into large pieces.
Step 3 . Boil water.
Step 4 . Lower the duck's side legs, add ginger slices and scallions, and blanch.
Step 5 . Boil for about 3 minutes, boil bleeding water and impurities.
Step 6 . Rinse the foam with cool water.
Step 7 . Heat up the pot, add oil, turn the heat down, add rock sugar and boil the sugar color.
Step 8 . When the sugar turns yellowish.
Step 9 . Add duck meat and stir fry to change color.
Step 10 . Add cinnamon, star anise, fragrant leaves and fragrant fruits, and stir fry them to make them fragrant.
Step 11 . Add raw soy sauce and stir well.
Step 12 . Add salt and stir fry evenly.
Step 13 . Add dried pepper.
Step 14 . Pour in a bottle of beer.
Step 15 . No duck meat, the fire is boiling.
Step 16 . Turn to medium low heat and stew for 30 minutes.
Step 17 . While cooking duck, cut potatoes, carrots and peppers into hob pieces.
Step 18 . Almost cooked duck, pick out all the spices.
Step 19 . Add potatoes and carrots.
Step 20 . Cover the pot and stew for about 10 minutes.
Step 21 . When the soup is about to dry.
Step 22 . Add pepper and garlic.
Step 23 . Add chicken essence and pepper.
Step 24 . Stir fry evenly, and then drain the soup to get out of the pot.
Step 25 . Boil and put on a plate.
Step 26 . Delicious, please taste it.
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