Sauce-flavored Duck Leg Stewed Potatoes with Super Delicious Meal

Name: Sauce-flavored Duck Leg Stewed Potatoes with Super Delicious Meal
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Duck leg; 2 pcs potato; Some oil; Some salt; 1 tablespoon Pixian Doubanjiang; 1 tablespoon Soy sauce; 1 Green onions; 1 piece ginger; 2 tablespoons Cooking Wine

by Autumn to Maple Leaf Red

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

It is often said that "chicken, duck and fish meat" are four major meats. The protein content of duck meat is much higher than that of other livestock meat, the fat content is moderate and the distribution is more uniform, which is suitable for people who lose weight.
Today’s duck leg stew with potatoes I put Pixian bean-breaking sauce, but it has a slight spicy taste, which fits the family's ability to bear it, and the sauce tastes great!
I prefer to eat potatoes, soft noodles are delicious, no need to eat staple food, a bowl of potatoes is full.

Ingredients

2 pcs Duck Leg
2 pcs Potato
Some Oil
Some Salt
1 tablespoon Pixian Doubanjiang
1 tablespoon Soy Sauce
1 Green Onions
1 piece Ginger
2 tablespoons Cooking Wine

Sauce-flavored Duck Leg Stewed Potatoes with Super Delicious Meal

1. The duck legs bought were directly cut into large pieces by the merchant.

Sauce-flavored Duck Leg Stewed Potatoes with Super Delicious Meal recipe

2. Duck legs are blanched in a pot of cold water;

3. Rinse the duck leg meat from the pot with cold water;

4. Sliced ginger

5. Cut green onions into sections;

6. Wash potatoes, peel and cut into pieces

7. Heat the pot, wipe the bottom of the pot with ginger slices;

8. Put the duck leg into the stir-fry to force the duck oil out.

9. There is a lot of oil during blanching, and there is no oil during stir-frying; if there is excess duck oil, it is best to discard it.

10. Transfer the duck meat to the side of the pot, add a little oil in the middle, and stir-fry the Pixian bean paste to get the red oil.

11. Add the soybean paste and stir well.

12. Mix the duck leg with the sauce so that it is covered with sauce.

13. Add green onion and ginger.

14. Then add cooking wine;

15. Add water to submerge the ingredients and bring to a boil.

16. Put the potato pieces in and boil.

17. Put all the ingredients in the casserole, if the soup is not enough, you can add more, but it must not be too full, otherwise it will overflow after boiling.

18. Cook on low heat for 40-50 minutes.

19. During this period, the ingredients should be turned to prevent sticking to the pot. When the soup has been reduced by half, the duck legs are mature and the potatoes are soft, turn off the heat.

20. Look at this potato so fragrant and soft.

21. Duck legs are tender and tasty

Tips:
Duck legs need to be blanched in a pot under cold water, blanch the bleeding foam, and rinse with water.
It is best to discard the fried duck fat.
If the casserole is big enough, you can put the ingredients directly into the casserole. Because the casserole is small, I put it in the casserole after it is boiled in the wok. Directly simmer on a low fire, no need to worry about the soup overflowing from the high fire.