After the garlic ribs, I will read the garlic flavor. People say that four legs are not as good as two legs..., the dream of unraveling and eating food one by one!
Wash the duck legs and remove the duck bones with a knife. (With a pair of scissors, the ribs next to the bones are cut with scissors to facilitate bone removal)
The boneless duck leg is marinated in salt and white pepper for at least half an hour. Then pick the soy sauce, cooking wine, and garlic deeper, and finally add the starch and knead it evenly. It can be fried in about 20 minutes.
Pour a little oil into the pot and fry it. The lower duck leg is fried with the skin down. The oil is not too much. The duck leg also has grease. Turn it over again until it is inserted into the meat with chopsticks. No blood seeps out. It is almost halfway. Turn it over again. The time is about 10-15 minutes.
Turn off the fire and remove the cooling.
Change the knife to slice and serve, and enjoy it. Really delicious, like the rich flavor of garlic after frying.