light soy sauce
Pixian bean paste
How to Make Spicy Fried Duck Legs
Chop the chillies, thinly slice the ginger and mince the garlic.
Add ginger to the duck meat in a pan of cold water. Cold water cooks out the blood in the duck better, ginger slices remove the fishy smell of duck fat, blanch, remove from the pan and rinse again for better The removal of surface impurities.
In a pan without oil, add the blanched duck meat, preferably skin side down, and fry over low heat to remove the duck fat.
Add the ginger, garlic, pepper, chili, soy sauce and wine and fry until the skin is browned.
Add one star anise and two fragrant leaves.
Add water less than the duck meat, do not put too much, or duck meat is not fragrant.
After the fire boil simmer, stew 30-50 minutes, dry soup can be, you can try a taste, bean paste see very salty, no need to add salt, if the mouth is heavy, you can put some salt must be out of the pot before putting, put early, the duck stew will not be rotten.