Roasted Duck Legs with Lettuce

Name: Roasted Duck Legs with Lettuce
Total time: 15 min
Yield: 2
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 WH

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Among the four major meat dishes, duck meat has a much higher protein content than livestock meat, a moderate fat content and a more even distribution. Regular eating can nourish qi, nourish yin, and nourish the spleen and stomach. Lettuce is also what we often eat Vegetables, it tastes fresh and tender, has a light green color, and is rich in nutrients. Regular consumption can open up and dredge up the body, reduce the accumulation of qi, diuretic and clear the milk, strengthen the body, prevent cancer and anti-cancer, wide intestines and laxatives, and promote children's growth and development."

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

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