Braised Duck Legs
1.
Wash the duck legs, boil enough water that has not passed the duck legs, and blanch the duck legs for one minute.
2.
After drenching the water, make a few strokes diagonally on the surface to make it easier to taste.
3.
Pour an appropriate amount of oil into the pot and heat it to 50% hot, add the sugar, and slowly boil the sugar color on a low fire.
4.
After the sugar color is boiled, add the duck legs and fry both sides until golden brown.
5.
Then sprinkle half of all the seasoning on one side, turn the other side and sprinkle the other half of the seasoning.
6.
Add water that is almost half the duck leg, bring to a boil, turn to low heat and simmer.
7.
Turn over halfway, about 15 minutes, during this period, keep the fire low.
8.
When the soup is thick, turn to medium heat. Open the lid to collect the soup. Be careful not to dry it completely. Save it for later pouring the juice or pour it on the rice to taste better.
9.
Take out the duck legs and pour the sauce on them.
10.
The color is ruddy and the fragrance is strong.
Tips:
1. The seasoning can be increased or decreased or adjusted according to your own taste.
2. Adjust the braising time appropriately according to the size and quantity of the duck legs cooked by yourself.
