Braised duck leg (rice with less oil)

Cooking Instructions

1. Wash the duck legs, remove the excess fat, and keep only part of the duck skin

   

2. Use scissors
   to cut the duck leg from the joint position first, and then use a bone chopping knife to chop the duck leg into small pieces as shown in the picture (pay attention to the thick cloth under the board to prevent damage to the countertop)

   

3. Blanch the
   duck leg and put it in the pot, pour in cold water, just over the duck leg, turn on the fire and add cooking wine
   to boil the duck leg will be bleeding foam, use a spoon to continuously scoop the bleeding foam, cook for about 5 minutes and then take out the duck leg for later use

   

4. Pour a small amount of oil into the frying sugar color
   pot, heat it over low heat, add rock sugar and stir-fry continuously when it is about to smoke, and the rock sugar and oil will still be separated in the middle, and then the rock sugar will completely melt and replace with light yellow, and then continue to stir-fry until the rock sugar completely turns caramel color

   

5. 
   At this time, because there is still a small amount of water in the duck pieces, it will collapse, so cover the pot immediately when the duck pieces are fried, until the collapse is less, and then start stir-frying to color the duck pieces

   

6. After the
   stewed duck pieces are colored, add green onions, ginger, garlic, Sichuan peppercorns, and ingredients to continue stir-frying, pour in light soy sauce and sweet noodle sauce and stir-fry evenly, add boiling water and simmer over low heat for about 45 minutes
   , you can poke the duck pieces with chopsticks to see if the meat is soft and rotten, and if it is not rotten, you can extend the time

   

7. After the duck meat is soft, turn to high heat and stir-fry constantly so that the soup hangs on the meat

   

8. Remove from pan and serve