Name: [yantai] Roasted Duck Legs with Potatoes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Duck leg; 1 piece potato; 1 carrot; 4g salt; A section Green onions; 1 piece ginger; 1 piece star anise; 1 teaspoon Soy sauce; a little Perilla; 10g crystal sugar

[yantai] Roasted Duck Legs with Potatoes

by salila82

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Perilla is a spice with a special aroma and can be used in dishes. People who like it especially love it, and people who don't like it will feel a choking smell. My hometown is Liuyang, Hunan, where perilla can be seen everywhere. When I was a child, I especially liked the fish made by my mother. Every time I made fish, my mother always put some perilla. I miss the taste very much. After I came to the north, I rarely saw this kind of food. I got some perilla seeds by chance and planted it on the balcony. It grew surprisingly well. In addition to making fish, basil is also a must for braised duck meat. Duck meat is sweet and cold in nature and enters the lung, stomach and kidney meridian. It has the functions of nourishing, nourishing the stomach, invigorating the kidney, removing tuberculosis, steaming the bones, reducing edema, relieving heat and dysentery, relieving cough and resolving phlegm. People who have heat in the body are suitable for eating duck meat. It is more beneficial for people with weak physique, loss of appetite, fever, dry stool and edema. There is also a folk legend that ducks are the "holy medicine" for tuberculosis patients. "

[yantai] Roasted Duck Legs with Potatoes

1. Soak the duck legs in clean water for 2 hours, changing the water once in between.

[yantai] Roasted Duck Legs with Potatoes recipe

2. Chop into small pieces.

3. Cut all the garnishes, and prepare appropriate amount of green onions, ginger, aniseed and perilla.

4. Bring water to a boil, add scallions and sliced ginger, add duck leg pieces, and finally add appropriate amount of cooking wine to blanch water. After blanching, remove the duck meat to control the water.

5. In another pot, put the duck legs in the blanching water and stir fry evenly. Stir-fry until the duck legs are slightly yellowed, the skin and flesh are tightened, and the oil is slightly removed and set aside.

6. Put an appropriate amount of peanut oil in the pot and stir-fry with rock sugar.

7. Add the stir-fried duck leg, add green onion and ginger aniseed, stir fry over high heat. Stir-fry until the duck legs are evenly colored, then add some cooking wine, dark soy sauce and light soy sauce.

8. Add water and simmer for 15 minutes. After 15 minutes, add potatoes and carrots.

9. Add salt.

10. After 10 minutes, the soup will soon dry up, add the chopped perilla, and simmer for a few minutes before it is out of the pot.

11. Plate.

Tips:
1. Soaking in clean water and adding blanching water can effectively remove blood water. It is best not to omit these two steps.
2. Pay attention to the heat when frying the sugar color, don't fry it black, it will be bitter
3. Don't over-stir the potatoes after placing them in order to avoid crushing the potatoes