Homemade salted duck legs

Ever since I had salted duck legs in a restaurant once, I couldn't forget this delicacy. I used to think that duck meat was very fishy and the texture of duck meat was generally tough, so I never liked eating duck meat. I didn't expect that duck legs could be made into such a delicious delicacy, with just the right amount of saltiness and tender meat. How can you make such delicious salted duck legs? Now, let's learn various ways to cook duck legs.

One way to eat duck legs makes you want to stop

1. Shanghai-style duck legs

The preparation method is very simple, and the duck meat is soft but not rotten, and has a fragrant aroma. This method can be used to cook a whole duck, half duck, duck legs and duck wings.

Ingredients: 2 duck legs, appropriate amounts of onion, ginger and garlic, 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 1 teaspoon salt, 2 large pieces of rock sugar, 1 tablespoon oil, 2 large bowls of water, a small amount of star anise, cinnamon and bay leaves.

Steps: Prepare the ingredients, ordinary light soy sauce or dark soy sauce will do. Blanch the duck legs and wash off the foam. Heat the pan with cold oil, put a little oil in the pan, add the duck legs, and fry over low heat until the skin is slightly yellow. Remove the duck legs and set aside. Leave some oil in the pan and add onions, ginger, garlic and spices to stir-fry until fragrant. Put the duck legs in with the skin facing up (so that they can be cooked to taste), add cooking wine, dark soy sauce, light soy sauce, and two large bowls of water, and bring to a boil. Crush large pieces of rock sugar and sprinkle them on the duck skin. Pour soup on it to dissolve the rock sugar. This will give the duck a beautiful color. Add a small spoonful of salt. Cover with lid, simmer over medium-low heat for 1.5 to 2 hours, then turn to high heat until the sauce thickens. Serve and let cool. You can enjoy it after cutting it into pieces. The meat is already tender and easy to cut.

2. Braised duck legs

How to cook duck legs deliciously? Duck is a top-notch delicacy on the table and also an excellent tonic food for people. How to cook duck legs deliciously? Braised duck legs is a home-cooked recipe. The main ingredient is duck meat. The flavor is fragrant and the cooking method is roasting. The difficulty level is intermediate.

Ingredients: duck meat, salt, chicken powder, soy sauce, cooking wine, rock sugar, ginger slices, scallion segments, aniseed, bay leaves, and cinnamon.

Procedure: First wash the duck legs, blanch them in boiling water and then remove them and drain. Pour a proper amount of oil into the pan, put in the duck legs and fry until both sides are golden brown, then pour a proper amount of water into the pan (it should be enough to cover the duck legs). Add all the seasonings, bring to a boil and then simmer over low heat until all the soup is dried up. The fragrant duck legs are ready to be served.

The nutritional value of duck legs is similar to that of chicken legs. But in fact, most of the food that ducks eat is aquatic organisms, so their meat is sweet and cold in nature, and enters the lung, stomach and kidney meridians. It has the effects of nourishing, nourishing the stomach, tonifying the kidney, eliminating tuberculosis, heat and bone steaming, eliminating edema, stopping heat dysentery, relieving cough and reducing phlegm. So what should you pay attention to when cooking duck legs?

Note 1: Adding a small amount of salt during cooking will make the broth more delicious.

Note 2: Duck meat is a delicious delicacy. Duck can be made into roast duck, pressed duck, crispy duck, duck bone soup, braised duck slices, braised dried duck strips, fried duck heart, coriander duck liver, braised duck feet and other excellent dishes. Duck meat is good for nourishing the body and is the main ingredient for various delicious dishes.

Note 3: Duck meat, duck blood and duck gizzard lining can all be used for medicinal purposes.

Note 4: Male duck meat is slightly cold, while female duck meat is slightly warm. The best ones for medicinal use are old and white, or white with black bones. Stewing an old and fat duck with sea cucumber has great nourishing effects. The stewed duck juice is good for replenishing the yin of the five internal organs and the heat of tuberculosis.

Note 5: Stewing duck meat and kelp together can soften blood vessels, lower blood pressure, and has a good effect on senile arteriosclerosis, hypertension, and heart disease.

Note 6: Stewing duck meat and bamboo shoots together can treat hemorrhoid bleeding in the elderly. Therefore, people believe that duck is a "holy medicine for replenishing the body". Fat ducks can also treat senile pulmonary tuberculosis, diabetes, spleen deficiency edema, chronic bronchitis, dry stools, chronic nephritis, and edema; male ducks can treat pulmonary tuberculosis and diabetes.