[Shanghai] duck leg in soy sauce-You Are Foodie

By Catherine
50

[Shanghai] duck leg in soy sauce

In Shanghai, whether it's a banquet table or a small noodle restaurant with some mats, or a cooked food shop in a small vegetable farm, there will be the shadow of pickled duck. Those who have been oily, those who have not been oily, and each has its own formula, but the taste is always fresh, salty, sweet and fragrant. When it's too late to cook, they will always buy some pickled duck and fry some vegetables. Even so, they are very satisfied.

Main Ingredients

Sichuan Pepper appropriate amount
Fragrant leaves appropriate amount
Octagonal shape appropriate amount
scallion A moderate amount of
ginger 1 piece
Duck side legs 2 pieces

Auxiliary Ingredients

Raw smoke 2 tablespoons
Cooking wine appropriate amount
salt A moderate amount of
Rock sugar 1 piece
Old smoke 1 tablespoon

1. The water of fried duck legs must be drained, otherwise it is easy to splash oil, or cover the pot when frying.2 duck legs with good sauce will taste better when soaked in soup the next day

Step 1 . Prepared raw materials.

Step 2 . Add spring onion, ginger, salt, cooking wine, star anise, Chinese prickly ash and fragrant leaves to the duck legs and massage for more than ten minutes. Put them in the refrigerator for about 20 hours.

Step 3 . Wash the salted duck legs and add shallots, ginger, cooking wine, star anise, pepper and scalded water

Step 4 . Wash the blood powder and dry it.

Step 5 . Deep fry over medium heat.

Step 6 . Just fry the skin golden.

Step 7 . Deep fried duck legs with cooking wine, soy sauce, raw soy sauce, green onion, ginger slices, fragrant leaves, star anise, Chinese prickly ash and simmer over low heat for about 1 hour.

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

Step 9 . Finally, just take away the soup.

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