A Piece of Cake [red Pepper Cured Duck Legs]
1.
1 cured duck leg, first chop it with a machete (width 5 cm), then cut into slices (about the thickness of chopsticks), press the back of the knife with your hand on the bone.
2.
2 small red peppers, cut into chili rings, put in a bowl and set aside; slice garlic seeds; wash ginger, cut into small diamond-shaped slices; cut garlic seedlings into sections with an oblique knife.
3.
Heat the pan to remove the oil, add the cured duck pieces (3 taels of 6), stir-fry on medium heat, add a small amount of water several times to fry the salt in the cured duck legs until the salt is fried and the duck legs are fragrant.
4.
After sautéing, add 6 pieces of garlic, 2 pieces of ginger, 2 pieces of red pepper rings and stir fry evenly, add a small amount of water, and fry out the juice of the chili until the garlic pieces are cooked and the chili is juiced.
5.
Stir fragrant together, turn to high heat, add half a spoon of Erguotou wine, quickly cover the pot and simmer for 15 seconds to remove the fishy smell from the cured duck legs. After 15 seconds, open the lid, add an appropriate amount of water (the water should be flat with the duck legs), add an appropriate amount of dark soy sauce, cover the lid, and simmer for 3 minutes.
6.
After 3 minutes, open the lid of the pot and collect the juice on high heat. When the soup is suitable, add 8 cents of garlic sprouts and an appropriate amount of chicken essence. Stir evenly to start the pot.
7.
Finished picture
8.
Finished picture
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