1. Wash the duck legs and blanch them in the pot
2. Cut the blanched duck legs into large pieces and stir in the wok for oil
3. Wash and cut potatoes
4. Pour out all the excess duck fat
5. Chopped Pixian Bean Paste
6. Put a little oil in a casserole, stir fragrant bean paste
7. Add the duck leg and stir fry with soy sauce and cooking wine
8. Add the water submerged ingredients, put all the spices in the seasoning box, and put them in the casserole
9. Add a spoonful of sweet noodle sauce, green onion and ginger, bring to a boil on high heat, turn to low heat and simmer for an hour
10. Add potatoes and simmer for 20 minutes
11. Serving a bowl of rice, it’s so fragrant and delicious
Tips:Duck legs need to be blanched in a pot under cold water, blanched at the end of bleeding
