[shanghai] Duck Legs in Sauce

Name: [shanghai] Duck Legs in Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Duck leg; 1 piece ginger; Some shallot; Some star anise; Some Bay leaf; Some pepper; 1 tablespoon Soy sauce; 1 piece crystal sugar; Some salt; Some Cooking Wine

by Xiao Geng's mother

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In Shanghai, whether it is a table for banquets, a small noodle shop with a little cushion, or a deli shop in a small vegetable farm, there will be a shadow of sauced duck. There are oily ones, some that are not oily, and each has its own recipe, but the taste I always tend to be fresh, salty, sweet, and fragrant. I usually buy some sauced duck and stir-fry some vegetables when I don’t have time to cook. "

[shanghai] Duck Legs in Sauce

1. Prepared ingredients.

2. Add green onions, ginger, salt, cooking wine, star anise, pepper, and bay leaves to the duck legs and massage them for ten minutes and put them in the refrigerator for about 20 hours.

3. Wash the marinated duck legs and add green onions, ginger, cooking wine, star anise, peppercorns

4. Wash the blood and let it dry.

5. Fry into the pan over medium heat.

6. The skin can be fried to golden brown.

7. Deep-fried the duck legs with cooking wine, dark soy sauce, light soy sauce, green onion knot, ginger slices, bay leaves, star anise, peppercorns and boil for about 1 hour.

8. Add rock sugar, salt and simmer for about half an hour.

9. Finally, just discard the soup.

Tips:
1. The water in fried duck legs must be drained, otherwise it is easy to splash oil, or you can cover the pan when frying.
2Duck legs with good sauce will taste better if they are soaked in the soup the next day