The duck leg in the southern milk sauce is moderately salty and sweet, fragrant and mellow, and it is better than what the restaurant makes

Today I will share with you a duck method, the selected ingredients are frozen duck legs, frozen duck is not a good ingredient, but don't worry, two simple steps can remove the unique fishy smell of duck clean, better than the restaurant made.

——Duck leg with rose fermented bean curd sauce——

【Ingredients}

Ingredients: 2 duck legs

Excipients: half a bowl of rose fermented bean curd, 30 grams of cooking wine, 2 star anise, 15 grams of rock sugar, 2 pieces of angelica, 3 bay leaves, 3 pieces of ginger, 3 sections of green onions, appropriate amount of salt, 2 teas of white wine

【Directions】

Step 1: Prepare the main ingredients, clean the duck legs and set aside, cut the green onion into sections and slice the ginger. Today I will give you a brief introduction to the bean curd, which is roughly divided into three types of tofu on the market: red, white, and green. Red Side: Red Spicy and Rose belong to Red Square. White Formula: Sweet and spicy, osmanthus, and five-spice belong to the white square. Qingfang: Actually, it's stinky tofu, which means Wang Zhihe. The bean curd used by Ze Rui Ma today is rose bean curd, which belongs to a kind of red recipe, which is red yeast rice as a colorant, and red bean curd is used to make the surface of the ingredients red, which adds color and flavor.

Step 2: Put water in a boiling pot, put duck legs in a pot under cold water, add green onions, ginger slices, 2 teaspoons of high liquor, and skim off the foam after boiling. (Fishy ingredients are better deodorized with liquor)

Step 3: Put 1 teaspoon of cooking oil in the pot, put the blanched duck legs and duck skin side down into the pan and fry.

Step 4, fry the duck leg golden brown, the fat under the duck skin is obviously thinner, pour out the fried duck fat, pour out the duck fat is also to make the sauce of the duck leg not fishy and greasy.

Step 5: After pouring out the oil for frying duck legs, add green onion and ginger, star anise, angelica, rock sugar, and southern milk, add light soy sauce and a little dark soy sauce (it should be noted here that red milk itself has a coloring effect, and a little dark soy sauce can be colored)

Step 6: Add hot water to the level of the duck legs, bring to a boil over high heat, and then change to low heat and simmer

Step 7: Burn on low heat for about 30 minutes, and use chopsticks to easily pierce the duck legs, and change to high heat to reduce the juice. (If you like soft and rotten, you will simmer more, and if you like chewy, you will simmer less, and prepare it according to your taste)

Step 8: Don't leave when collecting the juice, pour the soup on the duck leg with a hand shovel while collecting the juice until the soup is thickened.

It's out of the pot! The duck leg with good sauce is moderately salty and sweet, fragrant and mellow, with red milk, the color is even more red and attractive, and friends who like it may wish to give it a try~~

Tips:

1. After blanching the duck meat, fry it in a hot pan until it is slightly yellow and oily, and the meat is firmer, which can also achieve the effect of removing the smell and greasy.
2. The taste of each family is different, this dish adds light soy sauce, and then there is red milk is also salty, and then there is this sauce duck leg itself is sweet and salty, and salt must be added less or no more.