Salted duck leg(yan shui ya tui )

Salted duck leg

Introduction:

Production steps:

Step 1: wash the duck leg and control the blood to dry.

Step 2: salt, pepper powder, pepper stir fry (small fire, fry out fragrance) cool standby.

Step 3: marinate the duck leg with pepper salt and cooking wine, and knead it for a few minutes.

Step 4: seal for 8 hours (I did it the night before and put it the next morning).

Step 5: add water to the pan, add scallion and ginger and bring to a boil.

Step 6: bring the water to a boil and put it into the duck leg. Boil the water for another 5 minutes, then turn off the heat and simmer for 15 minutes. Repeat for two to three times (prick the thickest part of the duck leg with chopsticks, and the duck leg will be cooked when the bloodless water comes out).

Step 7: after cooling, take out the duck legs and dry them.

Step 8: cut and serve.

Step 9: heavy mouth can be dipped with sauce, sauce preparation according to personal preferences, I match is: a small spoonful of Shacha sauce and two small spoonfuls of soy sauce, taste very good.

Materials required:

Duck leg: moderate amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Salt: right amount

Pepper powder: right amount

Pepper: right amount

Note: do this salted duck leg reference several netizens prescription, can not remember which a few, but again thank you!

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: Original

Chinese PinYin : Yan Shui Ya Tui