1. Prepare cured duck legs and yuba
2. Soak the yuba with cold water in advance
3. Soak the cured duck legs in cold water one night in advance to remove the salt
4. Chop the cured duck legs into small pieces, and drain the yuba
5. Start the pot and cook oil, low heat, and stir-fry the sugar color with rock sugar
6. Oily yellowish
7. Add rice pepper, garlic, star anise, and cinnamon to stir fragrantly
8. Duck legs, stir up oil
9. Stir fry and color
10. Add the water that has been indifferent to the duck legs, add cooking wine, boil on high heat, and simmer for half an hour on low heat
11. When the soup is almost dry, add garlic
12. Add yuba
13. Stir fry evenly
14. Add chicken essence, oil consumption, rice wine to taste
15. Put the pot on the plate, add scallions to garnish
16. Finished picture
17. Is it a great appetite? It’s a good choice to eat and drink.
Tips:Because it’s a cured duck leg, the salt is enough, so don’t add salt to this dish
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