Braised Duck Legs
1.
After the duck legs are cleaned, soak in cold water for a while to remove the blood
2.
Put the duck legs under the water and skim the foam
3.
It can be taken out without blood, and rinsed quickly in cold water for a while to tighten the duck skin, and the shape is good when it is brine
4.
Put the old brine and the amount of water that hasn't passed the duck leg in the pot, add all the seasonings in the ingredients column, and do not add the old brine. Boil for ten minutes on high fire and about 35 minutes on medium and low fire. The chopsticks can be inserted into it. It is too bad and bad in shape. Turn off the heat and simmer overnight, the taste is soft and rotten, and the shape is good.
5.
Duck legs that have been stuffy all night with their skin down. It can be eaten cold, or after it is boiled, the duck legs are cut into sections, and an appropriate amount of marinated soup is poured in a separate pot.
Tips:
1 When simmering, the color looks good when the skin is facing down. 2 It’s okay to simmer for an hour or two in a hurry, but it’s better to simmer overnight. 3 Don’t throw the braised soup, remove the seasoning dregs after boiling, and let it cool in the freezer for a long time. Saved!
