Low fat roast duck leg(di zhi zhao shao kao ya tui )

Low fat roast duck leg

Introduction:

"In Japanese cuisine, bushao refers to a dish made by breaking the fish to remove the bone, opening it like a fan, and coating it with sweet and spicy sauce mainly made of soy sauce; Weifu refers to flavoring and seasoning; while zhaoshao refers to a dish in which a large amount of soy sauce, sugar water, garlic, ginger and sake (or Weifu) are smeared on the outer layer of the barbecue meat, and then it glows like the sun." This shows that the imagination of little Japan is so scarce). Today's zhaoshao duck leg is very low-fat, mainly to deal with the meat that grows after the beginning of autumn

Production steps:

Materials required:

Duck leg: two

Oyster sauce: right amount

Pepper: right amount

White wine: moderate

Salt: right amount

Old style: moderate

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Di Zhi Zhao Shao Kao Ya Tui