1. The seasoning used for roasting duck legs.
2. Chop large pieces of duck legs, clean them, put three spoons of light soy sauce, two spoons of soy sauce, half a spoon of pepper, one spoon of sugar, one spoon of cooking wine, and one spoon of salt.
3. After grasping well, cover with plastic wrap and put in the refrigerator to marinate overnight.
4. Cut the green onion, ginger and garlic into cubes, cut the chili into circles, and break the star anise apart.
5. The marinated duck legs are in a pot under cold water and boil to remove the blood.
6. Use hot water to rinse off the scum and rinse off.
7. Heat in a pan with cold oil and fry until yellow on both sides.
8. In a separate pot, pour a little salad oil, 80% of the heat, pour the green onion, ginger, garlic, chili rings, star anise, and peppercorns until fragrant.
9. Pour in the fried duck legs and stir fry for a while.
10. After the stir-fry, pour beer, then add a spoonful of Zhu Hou sauce, a spoonful of sweet noodle sauce, two spoons of dark soy sauce, three spoons of light soy sauce, half a spoon of pepper, two spoons of sugar, and one spoon of salt. Stir well.
11. Cover the pot and let it simmer for 40 minutes.
12. Half of the soup is received, and it is out of the pot.
13. Finished picture.
Tips:In the seasoning table, light soy sauce, dark soy sauce, sugar, pepper, and salt are the total amount of marinating and roasting. When making, divide the amount according to the figure. Zhuhou sauce is usually sold in supermarkets. Don't use dark beer, it tastes a bit bitter. Duck legs are best marinated overnight to taste good.
