Roast duck leg(kao ya tui )

Roast duck leg

Introduction:

"Duck, formerly known as duck, or Jiafu, also known as" bianzuniang ", bird Scripture says:" duck chirps and sips ", its name calls itself. Duck meat is rich in 8 kinds of amino acids, unsaturated fatty acids and many kinds of nutrients. Traditional Chinese medicine believes that duck meat tastes sweet and cool. Eating duck meat often can nourish the Yin of five zang organs, clear away the heat of deficiency and labor, nourish the stomach and moisten the lung, and replenish blood and Qi. The fat in duck meat is different from butter or lard. The proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid in duck meat is close to ideal value. Its chemical composition is similar to olive oil. It can reduce cholesterol and prevent pregnancy induced hypertension, which is beneficial to the prevention and treatment of cardiovascular diseases. It's especially suitable for people who are worried about eating too much saturated fatty acids and forming atherosclerosis. Therefore, it's better to eat duck meat than pork, beef and mutton. Roast duck is not only of high nutritional value, but also crisp and tender. It's very good whether you eat it alone or with pancakes. "

Production steps:

Step 1: after washing the duck leg, cut a few cuts on the side near the meat with a knife to make it salted and tasty.

Step 2: shred ginger, dice green onion, slice garlic into a bowl and add delicious soy sauce.

Step 3: add sugar.

Step 4: add cooking wine.

Step 5: add salt.

Step 6: add pepper and fennel.

Step 7: dip the duck leg in the sauce and marinate for 4 hours.

Step 8: spread tin foil on the baking tray.

Step 9: remove the duck leg from the soup, remove the ginger, green onion, garlic, pepper and fennel, and put them on the baking plate.

Step 10: put it in the oven at 200 ℃ for 20 minutes. Turn the middle over once, and coat the side with duck skin with honey water to roast.

Step 11: take out after baking.

Materials required:

Duck leg: 599g

Zanthoxylum bungeanum: right amount

Fennel: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

Delicious soy sauce: right amount

Cooking wine: moderate

Honey: right amount

Note: the temperature of each oven is different, you should pay attention to frequently look, so as not to burn.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Kao Ya Tui