Duck leg with pickled vegetables(suan cai ya tui )

Duck leg with pickled vegetables

Introduction:

"Sauerkraut fish is one of the classic dishes of Sichuan cuisine. This pickled duck leg is made from the taste of pickled fish. The taste of duck leg is very good. There is no greasy feeling. Sauerkraut has absorbed the flavor of duck legs, and the taste is particularly unique. "

Production steps:

Step 1: main and auxiliary materials: duck leg, fish and sauerkraut.

Step 2: wash the duck legs, put cold water into the pot, bring to a boil and remove. Wash it clean for use.

Step 3: put oil in the pot and stir fry the ingredients over low heat. Add onion and ginger and stir fry until fragrant.

Step 4: put in the spare duck leg. Stir fry well and add soy sauce.

Step 5: stir well again. Add fish and sauerkraut.

Step 6: add water. Bring to a boil, cook over low heat for about 20 minutes, seasoning with salt.

Step 7: cook until the duck legs are soft and rotten, add monosodium glutamate, then turn off the fire.

Step 8: out of the pot into the bowl, you can serve.

Materials required:

Duck leg: 500g

Sauerkraut: 200g

Oil: right amount

Salt: right amount

MSG: a little

Soy sauce: moderate

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Note: 1. Cover when cooking, the soup can be a little more. 2. The cooking time is for reference only, until the duck leg is well done.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Suan Cai Ya Tui