Roasted Duck Legs with Lettuce

Name: Roasted Duck Legs with Lettuce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pieces Duck leg; 2 pieces lettuce; 1 Fluttershy crystal sugar; 1 Fluttershy Green onion ginger garlic; 2 pcs Red pepper; 2 tablespoons Cooking Wine; 1 tablespoon Soy sauce; 1 tablespoon Highly Liquor; Some Oil salt

by Scarlett

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Among the four major meat dishes of "chicken, duck and fish", the protein content of duck meat is much higher than that of livestock meat, the fat content is moderate and the distribution is more even. Regular eating can nourish qi, nourish yin, and nourish the spleen and stomach. Lettuce is also a vegetable we often eat. It tastes fresh and tender, has a light green color, and is rich in nutrients. Regular eating can open up and clear up the body, reduce the accumulation of air, diuresis and relieve the breast, strengthen the body, prevent cancer and cancer, wide intestines, and promote children Growth and development and other effects.

Ingredients

2 pieces Duck Leg
2 pieces Lettuce
1 Fluttershy Crystal Sugar

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1 Fluttershy Green Onion Ginger Garlic
2 pcs Red Pepper
2 tablespoons Cooking Wine

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1 tablespoon Soy Sauce

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1 tablespoon Highly Liquor
Some Oil Salt

Roasted Duck Legs with Lettuce

1. Prepare raw materials;

2. Duck leg pieces in a pot under cold water, add 2 slices of ginger and an appropriate amount of high white wine, blanch the water to help remove the fishy;

3. Heat the pan with cold oil, add rock sugar into it and stir fry until it is completely fry;

4. Add the blanched duck leg pieces and stir fry;

5. Stir-fry until the surface of the duck is slightly browned, then add green onion, ginger, garlic and red pepper to continue to fry;

6. Add appropriate amount of cooking wine and light soy sauce and continue to stir fry;

7. Stir-fry for a few times and add some boiling water;

8. Cover and simmer for 20 minutes;

9. Put the lettuce pieces in the hob and stir fry;

10. Cover and simmer for 5 minutes;

11. Add appropriate amount of salt to taste, and then add the juice to the bowl over high heat. Sprinkle the surface with chopped green onions.

12. Serve it.

Tips:
1. The duck legs should be blanched in cold water, and some ginger and white wine should be added to help remove the fishy; 2. When frying the duck legs, first use rock sugar to fry the sugar color, which also helps to remove the fishy; 3. Add some when braising the duck legs Boil the water, first cook the duck legs until they are 7 or 8 mature, then add the lettuce cubes on the hob to simmer, and finally add salt and other seasonings, and then the sauce can be collected over high heat.