How to make duck leg stewed with white radish delicious?

Duck and chicken are relatively similar. Of course, the taste of these two meats is very popular. Take duck meat as an example. There are many ways to eat duck meat in daily life, such as Peking duck. Every time you see this kind of food, you will feel like your mouth is watering. In addition to roast duck, duck meat can also be stewed and eaten, which is very fragrant. So, how to cook duck legs and roasted white radish?

Ingredients

200 grams of cured duck legs

100 grams of white radish

Cilantro A little

A little each green onion and ginger slices

10 ml of cooking wine

3 grams of white sugar

An appropriate amount of salt and oil

1 When purchasing cured duck legs, be careful not to choose bright red ones. Brightly colored cured meats often use a lot of preservatives, so choose ones with a normal color.

2 Wash and peel the white radish and cut into hob pieces.

3 Pour an appropriate amount of water into the pot and bring to a boil, pour in the cured duck meat, pour in the cooking wine, and cook for a while; put the cooked cured duck meat into a plate and set aside.

4 Heat a pot with oil, add sliced ??ginger and green onions, and sauté until fragrant; pour in cured duck meat, pour in cooking wine, and mix well.

5 Pour in appropriate amount of water, mix well, add white radish and white sugar, mix well.

6 Cover the pot and simmer over low heat for 30 minutes until the ingredients are cooked and soft.

7 After turning off the heat, take out the stewed dishes and add coriander.

Braised duck legs

Braised duck legs is a Lu-style official dish and also a healthy dish. Duck legs, the main ingredient of braised duck legs, have high nutritional value and are rich in a variety of trace elements and amino acids, which can warm the body, keep fit and nourish the skin. Braised duck leg has the characteristics of red color, delicious taste, soft texture and appetizing meal. The preparation method of braised duck legs is very simple and suitable for making at home.

Ingredients:

Main ingredients:

Big duck leg, one zucchini and carrot

Condiments:

Garlic cloves, peppercorns, cinnamon, star anise, ginger slices, rock sugar, salt

Method:

1. Blanch the duck legs with cooking wine, remove and drain, and pour out the water from the pot. Wipe the pot dry 2. Stir-fry the duck legs over low heat. No need to add oil, the fat layer of the duck skin is very thick

3. Until enough duck fat is obtained and both sides of the legs are golden

4. Pick up the duck legs, add rock sugar and stir-fry until melted and brown

5. Add the duck legs and stir-fry until browned

6. Add enough boiling water to the duck legs and turn up the heat

7. Add garlic cloves, star anise, cinnamon, ginger slices, peppercorns, and cooking wine, and simmer over low heat for half an hour.

8. Add soy sauce and salt

9 .Discard the pepper and other condiments, and cook until the soup dries up.