Lazy Version of Sweet and Sour Duck Legs, No Fried Sugar
1.
Prepare ingredients.
2.
Brush a non-stick pan with a thin layer of oil, and put the duck legs into the pan with the skin facing down.
3.
Fry on low heat until the duck skin is slightly yellow, turn over and fry for another 3 minutes.
4.
Add rock sugar, light soy sauce, Hengshun balsamic vinegar (six-year-old), white wine, dark soy sauce, oyster sauce, and water to a boil. Turn to low heat and simmer for 30 minutes.
5.
You can turn the duck leg 1-2 times during the stewing process to make the duck leg more delicious.
6.
Finally, heat up the sauce, take out the duck legs and serve on a plate.
7.
Moreover, ducks are cold and cold, so you don’t have to worry about getting angry even if you eat them in this season. Without the small mouthfuls of peppers and sesame peppers, the elderly and children can eat them openly~
8.
The duck legs are not fishy or greasy, they are crispy and delicious, and the oily sauce has a hint of fragrance and sweetness. It is so delicious that you can't bear to leave a drop of soup!
9.
Don’t think that this sweet and sour duck leg is a lazy recipe, but the taste is not inferior to other recipes at all! It tastes delicious and delicious, and it is drooling when it comes out of the pot!
10.
Hengshun balsamic vinegar is brewed with pure grains, solid-state fermentation, nutrient ingredients, fried, fried, fried, and cold stir-fried vegetables to add flavor and color.
11.
After cooling, the duck legs are fully immersed in the soup, and the flavor is added, the meat becomes firm and the texture is distinct.
12.
In the evening, the whole family sat on the sofa and watched the movie, holding a sweet and sour duck leg to feast on!
13.
The sweet and sour duck legs made this way are delicious and greedy, not a few of them are enough~
14.
Give it a try, everyone!