Duck leg in soy sauce(jiang ya tui )

Duck leg in soy sauce

Introduction:

Production steps:

Step 1: duck leg two flower knife, in order to good taste

The second step: place the condiment aside from sesame oil in a bowl and mix well.

Step 3: cut onion, ginger and garlic and set aside

Step 4: put the duck leg, sauce, onion, ginger and garlic into the fresh-keeping bag, tie the bag tightly, and place them in the refrigerator for pickling. Best 24 hours, let it fully taste

Step 5: add a little oil, put the pickled duck leg into the small fire and fry it until it is burnt yellow and oil out

Step 6: pour out the excess oil and pour the fried duck leg and marinated duck leg sauce into the pot. First bring to a boil over high heat, then turn the low heat down for ten minutes. Then add the sesame oil and collect the juice again. When the juice is about to dry, pour in the sesame oil and collect the juice

Step 7: success, fragrance!!!

Materials required:

Duck leg: 2

Scallion: right amount

Ginger: right amount

Garlic slices: appropriate amount

Soy sauce: right amount

Cooking wine: moderate

Baijiu: moderate amount

Sugar: right amount

Sweet flour sauce: 1 teaspoon

Five spice powder: a little

Sesame oil: a little

Note: when frying duck leg, duck skin will produce a lot of oil. Don't waste it. Pour it into the container to fry other dishes. This dish can be eaten cold or hot

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Ya Tui