Braised Duck Legs
1.
Make a few cuts on the front of the duck leg with a knife, wash it after boiling water, add a little salt, green onion, ginger slices, rice wine, light soy sauce, and a few drops of white vinegar to marinate for 2 hours
2.
After the pot is heated, put a small amount of cooking oil, put in the garlic cloves, pepper, and star anise to fry the aroma
3.
Put the duck legs in and stir until the surface is golden brown, put a spoonful of dark soy sauce, and a spoonful of sugar continue to cook on a low fire to make the duck legs color.
4.
Pour the marinated duck leg soup, add water to more than the height of the duck leg, add red pepper (if you like spicy food, add more red pepper), bring to a boil and simmer for about 40 minutes.
5.
Finally, add the green peppers and the torn mushrooms, harvest the juice over high heat, and then serve it on the plate.
Tips:
Both light soy sauce and dark soy sauce have a salty taste. Try to put as little salt as possible when marinating. Taste it when it is out of the pan. You can add it when it tastes lighter. If you prefer a heavier taste, you can put some chicken essence or MSG before serving. I think it tastes delicious and healthier without putting it.
