1. Prepare the ingredients in the picture, Yangjiang tempeh, duck leg, dried chili, and ginger
2. Cut the duck leg into pieces, slice ginger, cut dried chili into sections, and rinse twice with water
3. Boil water in a wok, add half a spoon of wine and a few slices of ginger, add the chopped duck legs and cook for two minutes. Rinse after the water drops and drain the water
4. The materials in Figures 1 and 2 are incomplete, this one is complete. Duck, sliced ginger, star anise, cinnamon, rock sugar, dried chili cut into sections, tempeh, rinse with water, otherwise it will be too salty
5. Put a small amount of oil in the pot, first add sliced ginger and fry for a while, then add dried chili and fry for a good flavor
6. Pour in the duck meat that has been watered beforehand and stir fry over low heat
7. Stir-fry for a few minutes, add cinnamon, star anise, rock sugar, and a spoonful of cooking wine and continue to fry until the surface of the duck turns yellow
8. Put the fried duck meat in a casserole, you can see that the skin of the duck meat has turned yellow
9. Add appropriate amount of water to cover the duck meat, add two spoons of light soy sauce, half a spoon of dark soy sauce, one spoon of oyster sauce, and half a spoon of cooking wine. Bring to a boil, cover and simmer for half an hour until the soup is dry. It doesn’t matter if chicken powder is added or not, it tastes very good.
10. Finished picture. The color is very beautiful, the tempeh and ginger are simmered and taste really good
Tips:1. The casserole simmered for half an hour is just right, the meat is easy to bite
2. Add light soy sauce, dark soy sauce, tempeh, no need to add salt
3. Ginger and tempeh are the main ingredients, the amount of ginger can be more appropriate
