Duck Legs in Sauce
by Worm mother millet
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Clean the duck side legs, pluck out the remaining short hair, and set aside.
2. Heat the pan, turn the skin side down, turn on a low heat, and fry the duck in the duck skin. After the oil is produced, add sliced ginger, green onion, star anise, bay leaves, garlic, and stir in duck oil to create a fragrance.
3. Add 1 tablespoon of rice wine like spatula and 2 tablespoons of soy sauce.
4. Add 1 scoop of dark soy sauce like spatula.
5. Add appropriate amount of water and salt, cover the pot and cook the duck legs over low heat. About 30 minutes or so, you can open the lid, add sugar, and dry the soup in the pot.
6. After the soup thickens, you can use a spatula to pour the soup spoonfuls on the duck leg to help color it. Don't leave and look at the pot, the less the soup, the easier it is to stick to the pot. The soup does not need to be dried completely, you can leave a small amount, remove the spices such as green onion and ginger, and put it in a small bowl separately, as a dipping material for the sauced duck leg, and eat it as a dip.
7. After the duck legs are allowed to cool, cut them into pieces to keep the shape.
8. Finished product
Tips:1. I always cook with less oil, less sugar, less salt and no MSG, so I do not put oil in the sauced duck legs, and force the oil from the duck skin to stir-fry the ingredients, which is purely personal preference.
2. The process of putting soy sauce should be faster. Soy sauce is easy to stick after it is put into the pot, so add water as soon as possible after adding soy sauce to prevent it from sticking to the pot.
3. The saltiness of the soy sauce used by each company is different, so master the amount of salt by yourself. You can add more sugar if you like sweeter ones.
4. After the soup becomes thick, you can use a spatula to pour the soup on the duck leg one by one to help color it. Don't leave and look at the pot, the less the soup, the easier it is to stick to the pot.
5. The soup does not need to be dried completely, you can leave a small amount, remove the spices such as green onion and ginger, and put it in a small bowl separately as a dipping material for the sauced duck leg and eat it as a dip.
