I bought a duck leg to eat and eat. I don’t feel embarrassed. The outer skin is burnt, the meat is tender, the duck oil is fried, and it won’t feel tired. It is better than the burning duck.
Duck legs are deboned, with a knife back to loosen, put wine, soy sauce, braised juice, black pepper powder, oyster sauce, salt, ginger, and soaked for 1 hour.
Put a layer of oil in the pot, no need to use it, use kitchen paper to erase the soup from the meat, remove the ginger, and fry the side with the skin.
Prepare a bowl, put two tablespoons of cooking wine, a spoonful of soy sauce, two spoonfuls of honey, a small bowl of water, and mix well.
The skinned side is fried until the skin is burnt off, and the noodles continue to fry. At this time, because the oil under the skin of the duck is very thick, it will overflow a lot of oil and pour it out to lose most of it.
When the cokes are fried on both sides, put in the prepared sauce and cook in a medium heat.
Until the soup is thick, all wrapped in the meat, you can put out the pot, leaving a small amount of soup poured on the duck after the knife.
The duck oil is very thick and must be fried before it is delicious, otherwise it will be greasy.