Shanghai Soy Sauce Duck Leg

Name: Shanghai Soy Sauce Duck Leg
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 500g Duck leg; 8g Cooking Wine; 10g Soy sauce; 12g crystal sugar; 5g shallot; 4g ginger; 5g garlic; 5g star anise; 5g Cinnamon; 3g Bay leaf; 2g pepper powder; 1g salt

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

In other words, whether the soy sauce duck is Cantonese, Hunan or Shanghai cuisine is really unclear. It can only be said to be one of the famous traditional flavors in Jiangnan and other places. The taste is fresh, sweet, fat and tender, suitable for all ages. Duck meat also has the effects of clearing away heat and detoxification, nourishing yin and reducing fire, stopping bleeding and dysentery and nourishing.

Shanghai Soy Sauce Duck Leg

1. Wash the duck legs, put it in cold water with ginger slices and cooking wine, heat it and blanch it to remove the blood

2. After the duck legs are blanched in water, rinse off the foam with warm water, prepare other materials, rock candy, and forget to enter the mirror, ha ha

3. Heat oil in a pan, sauté garlic slices, star anise and cinnamon

4. Add cold water, cooking wine, dark soy sauce, light soy sauce, rock sugar, green onions, ginger, bay leaves, pepper powder to the pot, heat to a boil, add duck legs, simmer over medium heat

5. Simmer until the soup is thick, turning a few times in the middle

6. Add a little salt when harvesting the juice on a high fire, leave a little soup, after serving, cut into pieces with a bone cutter, and pour the juice.

Tips:
1. When cleaning duck legs, you can use a knife to scrape off the excess fat. It can also be blanched before scraping. The blood clots and internal organs near the spine must be washed clean, otherwise there will be a fishy smell.
2. Add salt before the final pan, or not add it. You can taste the soup, according to personal taste.
3. The cooking wine can also be replaced by rice wine.