How to cook duck legs and white radish?

Duck meat and chicken are quite similar, and of course the taste of both types of meat is very popular. Take duck meat for example. There are many ways to eat duck meat in daily life, such as Peking duck. Every time I see this kind of food, I feel like drooling. In addition to roast duck, duck meat can also be stewed, which is very delicious. So, how to cook duck legs and white radish?

Ingredients

200g cured duck legs

100g white radish

A little coriander

A little scallion and ginger slices

10 ml cooking wine

3 grams of white sugar

Salt and oil as needed

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

2 Wash and peel the white radish and cut into dice.

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

4 Heat oil in a pan, add ginger slices and scallion segments, sauté until fragrant; pour in the 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, and mix well.

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

7 After turning off the heat, serve the stewed dish and add coriander.

Braised duck legs

Braised duck legs is an official Shandong dish and also a healthy dish. The main ingredient of braised duck legs, duck legs, has high nutritional value and is rich in various trace elements and amino acids. It has the effects of warming the body, improving health and beautifying the skin. Braised duck legs are characterized by rosy color, delicious taste, soft texture, and are appetizing and go well with rice. The preparation method of braised duck legs is very simple and very suitable for making at home.

Ingredients:

Ingredients:

Large duck leg, zucchini and carrot

condiment:

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

practice:

1. Add cooking wine to the duck legs and blanch them, pick them up and drain them, pour out the water in the pot, and wipe the pot dry. 2. Stir-fry the duck legs over low heat. No oil is needed, as the fat layer of the duck skin is very thick.

3. Cook until there is enough duck fat and both sides of the legs are golden brown

4. Take out the duck legs, add rock sugar and fry until melted and browned

5. Add duck legs and fry until browned

6. Add the boiling water that reaches the duck legs and turn on high heat.

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

8. Add soy sauce and salt

9. Remove peppercorns and other condiments and cook until the soup is dry.