Duck Legs in Southern Milk Sauce
1.
2 duck legs, half bowl of rose fermented milk juice, 30 grams of cooking wine, 2 star anise, 15 grams of rock sugar, 2 slices of Angelica dahurica, 3 slices of bay leaves, 3 slices of ginger, 3 pieces of green onion, moderate amount of salt, 2 teas of white wine
2.
Put the water in a boiling pot, put the duck legs in a pot under cold water, add the shallots, ginger slices, and 2 teaspoons of high white wine. After the water is boiled, remove the foam. (Baijiu has a better effect on removing fishy ingredients with heavy fishy smells)
3.
Put 1 teaspoon of cooking oil in the pan, and fry the blanched duck legs and duck skin side down in the pan.
4.
The fried duck legs are golden brown, and the fried duck oil is not used. The purpose of removing the duck oil is to make the duck legs in good sauce not fishy and not greasy.
5.
After pouring the oil for frying duck legs, add green onion, ginger, star anise, angelica, rock sugar, southern milk, yellow wine, light soy sauce and a little dark soy sauce Color)
6.
Add hot water to make the duck legs even, then change to a low heat and simmer after it is brought to a boil
7.
The low heat is limited to 30 minutes, and the duck legs can be easily pierced through with chopsticks, and the high heat is used to collect the juice. (If you like soft, you can simmer more, if you like chewy, you can simmer less, and make it according to your own taste.)
8.
Don't leave when collecting the juice, pour the soup on the duck leg with a shovel while collecting the juice, until the soup is thickened.
Tips:
1. After the duck is blanched in water, fry it in a hot pan until it is slightly yellow and oily, and the meat is firmer, and can also achieve the effect of removing fishy and greasy.
2. The taste of each dish is different. Soy sauce is added to this dish, and the red milk is also salty, and the duck leg in this sauce is sweet and salty. The salt must be added less or not.
