Braised Duck Legs

Name: Braised Duck Legs
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Duck leg; Some Bay leaf; Some Cinnamon; Some star anise; Some Fennel; Some onion; Some Soy sauce; Some Cooking Wine

by The kitchen of emblica honey

4.6 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

Continue to make a stewed dish. Is this an addictive festival?

Because the child's father is not at home, the mother and daughter bought some shrimps, so they bought a big duck leg to braise. Anyway, the daughter also likes to eat it. It kills two birds with one stone. It is delicious and not wasted.

After blanching the duck leg in water, fry the skin again to remove some oil and make the skin more fragrant after being marinated. "

Ingredients

1 Duck Leg
Some Bay Leaf
Some Cinnamon
Some Star Anise
Some Fennel
Some Onion
Some Soy Sauce

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Some Cooking Wine

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Braised Duck Legs

1. Prepare the ingredients.

2. Boil water, add cooking wine, and blanch the duck legs.

3. Add a little oil and fry the duck skin. Drain off the excess oil.

4. Add water to a boil.

5. Then put the duck in the braised soup.

6. Then add the water in the wok. After boiling, turn to low heat to marinate for 1 hour, then stop the fire and soak for half an hour, then simmer for half an hour, then stop the fire and soak for a while.

7. , The brine is ready, let cool.

8. Cut into pieces and drizzle with marinade.

9. You can eat it.

Tips:
When the braised soup is not in use, it should be boiled and let stand still. It can be put into the refrigerator again when it is completely cold.