Mizhi Braised Roast Duck Legs
1.
De-icing the quick-frozen duck legs first
2.
Soak duck legs in rice water to remove the fishy smell
3.
Wash the duck legs soaked in rice water, and use a knife on the surface
4.
Put ginger duck legs in cold water and cook in a pot
5.
After the water is boiled, continue to boil for 5 minutes, then remove and rinse for later use.
6.
Put water in a pot. Put the marinade bag, light soy sauce, soy sauce, rock sugar, and dried chili into a boil
7.
Turn to low heat and cook for 15 minutes, put the duck legs in
8.
Add cooking wine to enhance aroma and remove fishy
9.
Cook on low heat until the duck meat is almost soft and rotten. Put in salt, then turn off the heat after 10 minutes.
10.
Chill in the refrigerator overnight.
11.
Put all the roasting ingredients into the pot, boil it on a low heat, put the oil in it, and let it cool for later use
12.
Cover the baking tray with tin foil, and place the duck legs on the grill.
13.
Turn on the oven at 200 degrees, bake the front and back for two minutes, then brush with a layer of oil, repeat 2 times.
14.
Mix cumin powder, chili powder, salt and pepper powder, and white sesame seeds. Sprinkle on duck legs. Bake for about 3 minutes, turn over and sprinkle the ingredients and bake for about 3 minutes
15.
Garnish with chopped green onion
Tips:
Soak duck legs in rice water to get rid of fishy
