Recipe: Cola Orange Fragrant Duck Leg

Home Cooking Recipe: Cola Orange Fragrant Duck Leg

Notes:

Duck meat is cool, this season just eats to get wet, and nourishing. The cheaper way to cook with cola is that it can be tempting without the use of frying sugar color, which is really a way for novices.

Ingredients:

Steps:

  1. Cut the whole duck leg and cut a few knives on the surface to make it taste. Excess duck leg meat into large pieces

  2. After the pan is hot, pour the olive oil and carefully turn the pan so that the olive oil is evenly spread over the inner wall of the pan so that the duck leg does not stick to the pan.

  3. Draw the duck leg and the diced duck into the pan, and fry the duck skin oil with medium heat for two or three minutes.

  4. Then turn over and fry the other side

  5. The oil in the duck skin is completely exuded, the duck skin is brown, and the duck meat is white. It takes about 5 minutes.

  6. Put ginger, star anise, fragrant leaves and stir-fry

  7. Pour in the rice wine and cover it for half a minute.

  8. Pour cola into all the duck meat and cook for half an hour.

  9. Treat oranges with stewed duck meat

  10. Cut the oranges first, and squeeze the oranges into orange juice.

  11. Use a knife to scrape the valve attached to the inside of the orange peel and cut half or one whole processed orange peel into a thick wire.

  12. Pour the orange peel into the duck meat that has been stewed for half an hour, add the right amount of salt, and cook for 15 minutes.

  13. After the juice in the pot becomes thick, pour in the orange juice, stir fry evenly for a minute or two, then turn off the heat.

Tips:

1. The orange has played an important role in the dish. Generally, ducks always feel that they have a suffocating suffocation, but when they add fresh orange peel and burn, they can completely lick, and the orange peel is quite tasty. It is not too thick to eat, and it is better to eat with duck meat. Finally, I used freshly squeezed orange juice to quickly collect the juice, so that the whole dish is orange and rich, sour and sweet.


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