Five Flavor Duck

Name: Five Flavor Duck
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 750g Duck leg; 3 teaspoons oil; 1 teaspoon salt; 2 teaspoons Doubanjiang; 30g pepper; 2 teaspoons Soy sauce; 1 teaspoon White sugar; 2 teaspoons Cooking Wine; Some Green onion ginger

by Jamie Pastoral

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

After trying and successfully processing duck meat a few times, the duck meat is no longer smelly when it is added to the dish, and the dishes made of duck meat are no longer frustrating. Spicy, sweet, salty and delicious duck legs, family members are very satisfied. In summer, it is suitable for eating duck meat that is cool, clears heat and detoxifies, and cools blood and dampness.

Ingredients

750g Duck Leg
3 teaspoons Oil
1 teaspoon Salt
2 teaspoons Doubanjiang
30g Pepper
2 teaspoons Soy Sauce
1 teaspoon White Sugar
2 teaspoons Cooking Wine
Some Green Onion Ginger

Five Flavor Duck

1. Soak the pepper in cold water for 20 minutes

2. Duck legs wash clean

3. Add water to a boiling pot and add pepper

4. Boil the duck legs in the pot and remove the water to drain

5. Pick up the frying pan, fry the peppercorns in the pan, fry the green onion and ginger

6. Fried bean paste in the pot

7. Stir-fry the red oil, stir-fry the duck legs in the wok, add soy sauce and stir-fry

8. Fortified wine

9. Pour in the pepper water soaked in advance, and add proper amount of water to stir-fry

10. Add white sugar and fry evenly, cover the pot and cook, turning in the meantime

11. When the duck legs are cooked to 9 minutes, add salt, stir evenly and continue to cook. Roast the duck legs until they are cooked, then serve.

Tips:
1. The prickly ash water has a good effect on removing fishy;
2. When the duck legs are blanched, no blood can be seen when the water is boiling;
3. When the time is tight, it can be cooked in a pressure cooker.