Seaweed Roast Duck

Name: Seaweed Roast Duck
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Duck leg; 10g Kelp Knot; Some salt; Some Cooking oil; a little Sugar; Some Soy sauce; Some Doubanjiang; 1 piece star anise; 10 capsules pepper; 2 pcs Dried chili; a little Cooking Wine

by Mizige

4.7 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

3

The duck meat is crispy and fresh, fragrant and refreshing. The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Kelp is rich in nutrients. The content of iodine is the first in food. It also contains ingredients such as carotene, protein, fat, calcium, iron, phosphorus and vitamins. The combination of the two is more nutritious.

Seaweed Roast Duck

1. Wash duck legs, chop small pieces, soak kelp in cold water, and wash.

2. After the duck legs are chopped into pieces, put them in the water, put them in the cooking wine, and blanch them on high fire (mainly to remove the blood and the fishy).