Braised Duck Leg in Old Soup

Name: Braised Duck Leg in Old Soup
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 Duck leg; 1 pot Old soup; 1/2 root Green onions; 1 piece ginger; 1 head garlic; 2 tablespoons Soy sauce; Some water; Some salt

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Are you worried about three meals a day? Don't worry, don't worry, come and cook with me, and make sure you don't spend a lot of money and don't get tired of eating every day. What I brought today is the "old soup stewed duck leg" which is super tasty and not hot.

The 70-year-old mother has experienced hardships. Even now that the supplies are so abundant, her elderly still likes to stock up things, whether it’s pots and pans or dry food, as long as it catches up with the cheap ones, regardless of whether there are duplicates in the house. , You can pull it home vigorously, just as if you don't need money. Sometimes things are forgotten, especially these ingredients, which are often bought at a low price but thrown out in big bags. For this, I often "spit on" my mother.

Today, for reasons everyone knows, I didn’t dare to wander around. All three meals a day were taken care of at home. This gave me ample opportunity to clean the refrigerator. No, I found 4 big duck legs.

I was eagerly soaking the duck legs in cold water to thaw. Just a few days ago, I marinated a pot of duck wings, and the soup remained in the pot and solidified into "cold". No bad no bad, ready-made "old soup" is available.

Duck legs don’t have any fat or fat. They have a bit of firewood when they are stewed. They have the rich flavor of old soup. Not only are they not firewood, but they are more mellow. The color and taste are not inferior to "beer duck legs". It is easy to get angry in winter, and duck meat is cold (also said to be warm). Eating more duck meat will not get angry, and it has the effect of clearing heat and reducing phlegm. If you use the country's 3 to 5 years old duck stew soup, the effect will be better.

To make a long story short, hurry up and get the meat, the fruit is really fragrant, one big duck leg per person, and it ate all in a blink of an eye.

Ingredients

4 Duck Leg
1 pot Old Soup
1/2 root Green Onions
1 piece Ginger
1 head Garlic
2 tablespoons Soy Sauce
Some Water
Some Salt

Braised Duck Leg in Old Soup

1. The duck legs are cleaned, and the small hairs on the skin are removed;

2. Use a sharp knife to chop into small pieces, and then rinse with cold water to remove the bone residue on the surface;

3. The remaining soup of the braised duck wings a few days ago, the seasonings such as ginger, star anise, pepper, cinnamon, dried chili, gardenia, amomum, bay leaves, etc. have not been taken out, and have been soaked in the soup; although only used Once, but it is also considered "old soup" here;

4. Add appropriate amount of cold water to the old soup, add the scallion, ginger slices, garlic, soy sauce, a little old soy sauce, and salt into the soup. The amount is adjusted according to the taste and the thickness and saltiness of the old soup;

5. The old soup and the new soup are heated on a large fire;

6. In another pot, boil the duck pieces in a pot of cold water, avoiding the foam, and remove the duck meat;

7. Duck directly into the boiling soup next to it;

8. Cover the lid and simmer on medium heat for 30 minutes. The meat is rotten and the soup is thick; the soup can be used to soak rice and stew, or it can be left as the "old soup" for the next stewed duck.

Tips:
1. Duck legs can be frozen or fresh. They are seldom delicious. It is convenient to freeze and freeze. As long as the sauce is good enough, the duck meat is very delicious;
2. Duck meat has a special taste. People who don’t like it call it a fishy smell. If it is stewed, use fresh duck meat with less salt; if it is stewed with salt or soy sauce, add a little more appropriately to suppress it. Fishy smell
3. There are many kinds of stewed ingredients in the old soup I use. If there is no old soup, please refer to those mentioned in step 3 for the types of stewed ingredients.