
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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