Duck leg roasted potatoes, not fishy, not firewood, not greasy, one plate is not enough for three mouths to eat, and the rice is too fragrant

The duck leg that I hoarded last time, I ate it today, and I used it to burn potatoes, which was not fishy, not firewood, not greasy, not enough for three mouths to eat, and the rice was too fragrant.

Here's how I made it:

1. Chop the washed duck leg into small pieces.

2. Put it in a pot, add some ginger slices and green onions, blanch for about 5 minutes, and cook the minced oil.

3. Remove and wash several times to wash off the foam on the surface.

4. Cut some green pepper cubes.

5. Cut some potato cubes.

6. Prepare some shredded ginger, garlic slices, green onions, star anise, bay leaves, cinnamon and a slice of lemon.

7. Add oil to the pot, put rock sugar, and fry over low heat until the sugar is colored.

8. Pour in the duck pieces and stir-fry to color, pour in the ingredients, and stir-fry until fragrant. Friends who like spicy food can add some millet spicy stir-fry.

9. Add water to slightly submerge the duck pieces, add some salt, light soy sauce, dark soy sauce, soybean paste, and mix well. Cover and bring the water to a boil and simmer over medium-low heat for 30 minutes.

10, 30 minutes later, pour in the potato cubes, stir-fry well, continue to simmer for 10 minutes.

11. After 10 minutes, pour in the green pepper cubes, add some sugar and balsamic vinegar, stir-fry evenly, and simmer slightly for two minutes.

12. Turn on high heat to reduce the juice, fry until the soup is viscous, stir-fry evenly and then you can get out of the pot.

The duck side leg is not fishy, not firewood, not greasy, and the rice is too fragrant.

It's easy to do, so try it if you like it!