This is a full-fledged recipe, a memory of the taste buds of childhood. I am a person who hates the "scent" of sesame oil. I don't like it. In particular, I can't stand the smell of the little sesame oil that has just been drenched on the hot soup surface. On the mother's side, I just had this mouth. When I went home to eat noodles, I would wrinkle my brow and walk away. I have mixed salad in the house. Once I have sesame oil before I put the chopsticks, don't let me take another bite. But the dish that only Dad burned was full of praise from the whole family. When I ate a bowl of vegetables and saw the bottom, my dad showed a sly smile and proudly told me: "This is called The sesame oil duck~"⊙_⊙‖∣ The green onion, sesame oil and the astringency of the duck body are perfectly combined, and the molecular structure of the odor is recombined like a chemical reaction. The palatability of salty sweetness (do not like sweet mouth can add less sugar) and the full of oily soup, whether it is used to dry noodles or rice, is a savior to save the picky eaters.
One duck leg, washed spare, onion, ginger slice
Hot pot, stir-fried ginger, chili (can not be added)
Duck legs fried until the color is yellow
Add rock sugar, stir fry the sugar color, add soy sauce, soy sauce, stir fry evenly
Add boiling water to the duck leg, boil over low heat and cook for 55 minutes.
After cooking, add green onion and sesame oil (sesame oil)
Plate can be sprinkled with a little white sesame
1, green onions and sesame oil is the essence, irreplaceable 2, duck legs can be divided into two knives will be more easy to taste 3, duck skin fat is thick, remember to put less oil.