Lemon Duck
1.
Duck legs are soaked to remove blood.
2.
Add a little cooking wine to the pot of boiling water, and quickly blanch the duck legs on both sides of the pot for later use.
3.
In a separate pot, add water to a boil, add all the seasonings except salt and pepper, and the duck legs to a simmer. Turn high heat to low heat.
4.
Lemon slices.
5.
Use chopsticks to pierce the duck leg when there is no blood when water comes out, add lemon slices and add salt.
6.
Continue to simmer for about 10 minutes to collect the dried soup, add pepper and sesame oil to the pot (choose one is also possible) (the whole process is about 40 minutes, depending on the amount and the firepower).
Tips:
Cook the duck meat with boiling water to remove the peculiar smell.