Dry Roast Duck Leg

Name: Dry Roast Duck Leg
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 branch Duck leg; 1 branch Duck wings; 1 Cucumber; 2 pcs green pepper; 4 teaspoons Rapeseed oil; 1 teaspoon Pixian Douban; 1 pinch pepper; a little ginger; a little Sugar; a little Chicken Bouillon Powder; a little sesame oil

by Crazy Grass (from Tencent.)

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The duck pieces are soft and waxy with biting, slightly numb and spicy with a delicate fragrance.

Dry Roast Duck Leg

1. Take off the legs and wings of the duck, one each.

2. Rinse in cold water and slaughter into small pieces.

3. The fire is too oily, pour the duck pieces and stir fry;

4. Stir until the water in the duck pieces is exhausted, pour out the excess, add Pixian watercress, pepper, ginger slices, and white sugar in the middle and stir fry until fragrant;