Duck Legs with Black Pepper
by Rice sprouts
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Marinate for 20 minutes with 1 teaspoon of cooking wine, dark soy sauce, salt, chicken powder, pepper, ginger powder, chili powder, and shredded ginger.
2. Put an appropriate amount of oil in the wok, heat up, pour the duck pieces, and stir-fry.
3. Stir-fry until the surface is golden, add 1 tablespoon of cooking wine, stir well, add 1 tablespoon of black pepper, and stir well; add water to cover the duck pieces, bring to a boil on high heat, turn to low heat for 20 minutes.
4. When roasting the duck cubes, you can prepare green and red peppers and onions. Cut the green and red peppers into small pieces diagonally, and cut the onions into shreds.
5. The broth began to thicken, and the fire collected the juice.
6. When the soup is thicker, add the onion and green and red peppers and stir fry.
7. Add a small spoonful of black pepper and stir well.
8. Just add a little salt and chicken essence before it is out of the pan, otherwise the onions and peppers will be very light, stir-fry them and it will be out of the pan!
