How to make a delicious duck leg home cooked practice

Preserved duck legs should be similar to bacon, and they can be eaten steamed or stewed.

We often take some bacon in our daily life, and the temperature must be controlled in the selection of bacon. Since we can't understand the sodium nitrite content of the bacon we buy outside, it may cause certain effects on our body if we take it. In order to consider our healthy eating, we can make our own preserved duck legs to satisfy our cravings, and we can ensure the physical and mental health of our diet combination.

We should first choose the duck leg pickled for about ten days as raw materials, we must clean the duck leg with boiling water when we take the food, one can wash away the bacteria on the surface, and the other can reduce the sodium nitrite on the duck's body.

1.Boil the water first, put the washed duck leg into it and cook it, take it out and slice it in 10 minutes, cut the lettuce into strips, cut the garlic into strips, and shoot some garlic slices, ginger, done, heat the pot, add some oil, add garlic slices when it is hot, ginger to stir-fry, and then put the duck leg into the oil explosion, and then put in the lettuce, garlic and stir-fry, add salt, seasoning.

1.After chopping a small piece of duck leg, it can be steamed and eaten for about ten minutes. You can also add diced yam to simmer after a burst in a pot.

2.When cooking, spread the duck leg on the surface of the rice and cook it, so that the rice digests and absorbs the oil and aroma of the duck, and the taste is very good.

3.Slice and arrange, finely chop the green onion, garlic and red peppers, spread them on the goose meat and steam them.

We must pay attention to sodium nitrite when cooking bacon, because it will cause discomfort to the human body when taking bacon often. Cooking duck legs must first remove the duck legs to ensure the physical and mental health of our food, which can reduce the physical and mental health and emerald green of our diet, and add some vegetables to match the taste will be more delicious.

If you want to make a delicious home-style recipe, you need to stir-fry. It is best to use the dry blasting method.

1. Preserved duck legs, carrots, peppers, star anise, cinnamon, dried chilies, garlic, ginger, green garlic, cooking wine, light soy sauce, soybean paste, white pepper, vegetable oil.

2. Two duck legs, soak them in water for 4 hours to remove salt, and also remove the fishy smell and grease of duck meat;

3. Wash the soaked duck legs with hot water and chop them into small pieces for later use;

4. Wash and peel the carrots, cut them into hob pieces, blanch for 5 minutes until the carrots are broken, and set aside;

5. Wash and slice the ginger, wash and pat the garlic head, wash and cut the pepper into circles, wash the dried chili, star anise and cinnamon, and set aside;

6. Heat oil in a pot, add dried chili peppers, star anise, cinnamon, soybean paste, stir-fry over low heat to bring out the fragrance, then pour in the duck legs, then pour in a spoonful of cooking wine, a spoonful of light soy sauce, a few drops of dark soy sauce, stir-fry over medium-low heat, and fry the duck leg meat thoroughly and fragrant;

7. After the duck meat pieces are fried until fragrant, pour an appropriate amount of water into the pot, the water can overflow the duck pieces, then add a little white pepper, cover the pot, boil over high heat, turn to low heat and simmer for 25 minutes (salt does not need to be added here);

After a few minutes, remove the lid of the pot, pour in the pepper rings and stir-fry evenly;

9. Pour the blanched carrots into the bottom of the small pot, pour the duck pieces into the small pot, simmer for another 5 minutes on low heat, let the carrots absorb the salty aroma of the duck soup and have a better taste, and finally sprinkle with green garlic.