Yellow Duck Legs

Name: Yellow Duck Legs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: four pairs Duck leg; 20 pcs Yellow fruit; 3 slices Yellow fruit leaf; Some garlic; 1/2 star anise; 2 tbsp crystal sugar; one slice Tangerine peel; 2 tbsp Cooking Wine; 3 tablespoons Soy sauce

by obbenny

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Huangpi not only produces body fluids and quenches thirst, but there is also a saying in the folks that "eat lychee hungry and eat yellow peel when you are full. In the country, if you eat a few yellow peels after a meal, no matter how full you eat, your digestion will be particularly good. The yellow-skinned vegetables are most suitable for summer consumption-the sweet and sour yellow-skinned pulp can degrease and stimulate the appetite. There is also a folk legend that ducks are the "holy medicine" for tuberculosis patients. "Compendium of Materia Medica" records: Duck meat "mainly invigorates fatigue, most disinfects heat, facilitates urination, eliminates edema, relieves fullness, improves internal organs, reduces sores and swelling, and stabilizes epilepsy."

Ingredients

four pairs Duck Leg
20 pcs Yellow Fruit
3 slices Yellow Fruit Leaf
Some Garlic
1/2 Star Anise
2 tbsp Crystal Sugar
one slice Tangerine Peel
2 tbsp Cooking Wine
3 tablespoons Soy Sauce

Yellow Duck Legs

1. Peel the yellow skin and remove the nucleus (you can squeeze the meat out with your hands), set aside the garlic and ginger shredded tangerine peel, chop the duck legs into small pieces and soak in water for 1 hour, drip in the tap water to make it flow, and change water twice . Drain the duck legs and soak them in cooking wine and light soy sauce for 1 hour. You can also sprinkle some pepper on it.

2. Put the duck leg in a low heat without putting oil in a dry pan, preferably with the fat side down. Slowly there is water flowing out, pour it out and continue to stir until the duck meat is oily.

3. After the duck meat is out of oil, push it to the side of the pot, put rock sugar in the middle, melted, add garlic and ginger and sauté over high heat, then stir-fry the duck legs together.

4. Add the yellow skin meat and leaves, star anise tangerine peel, and pour the sauce for soaking the duck legs. You can try the taste yourself to measure the amount of light soy sauce, and then add hot water (the duck meat will be hard if you put it in cold water). Over duck meat. If you need a darker color, add half a tablespoon of dark soy sauce, cover the pot and simmer for 30-40 minutes.

5. Finally, stir-fry over high heat until the juice is collected and out of the pot. Don't be too dry. Those soups will definitely make you eat more bowls of rice!

Tips:
1. If you add a little white vinegar to the seasoning when soaking duck meat, the duck meat will become softer.

2. Don't put cold water into the pot to stew, the duck meat is easy to be hard and taste bad.