Braised duck leg in brown sauce(hong shao ya tui )

Braised duck leg in brown sauce

Introduction:

"Most of the braised dishes are fried with rock sugar. The main purpose is to make the dishes ruddy and bright. In fact, both white sugar and rock sugar can be used, but the sugar fried with rock sugar is relatively bright. Family production can be any choice, even if the fried sugar color is not good, with old and raw soy sauce can also be made, like it

Production steps:

Step 1: main material: duck leg

Step 2: add water to the pot and soak in tangerine peel for 10 minutes. Put in the duck leg and fire. Bring to a boil and cook for 1 minute.

Step 3: take it out and rinse the duck legs with clean water.

Step 4: add a little oil into the pan, add rock sugar and stir fry over low heat until the color is succinic. Add the washed duck legs and stir fry them repeatedly to color them.

Step 5: add green onion, ginger and soy sauce. Continue to stir over and over again.

Step 6: add seasoning of old soy sauce and raw soy sauce.

Step 7: stir fry evenly, add appropriate amount of water. Bring to a boil and cook over low heat for about 30 minutes until the duck legs are well done. Season with salt in the middle.

Step 8: collect the juice on high fire, add monosodium glutamate to make it fresh.

Step 9: take out the pot and put it on the table.

Materials required:

Duck leg: 800g

Oil: right amount

Salt: right amount

MSG: right amount

Rock sugar: right amount

Tangerine peel: appropriate amount

Large material: moderate amount

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

Old style: moderate

Note: 1. The time of roasting is for reference only. Duck legs can be cooked thoroughly. 2. You can also add potatoes or taro at the same time.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Ya Tui