The skin is crispy, the meat is rotten, the sauce is thick, and the wine is good! The spiced halogen material can not be bought, can be replaced by a simple formula: 2 leaves of fragrant leaves, 1 small fennel, 1 small amount of pepper, 2 pieces of dried chili, 2 pieces of octagonal, 1 piece of cinnamon.
Duck meat is marinated with soy sauce, cooking wine and salt for 10 minutes;
Heat the wok, add the right amount of oil (should not be two-thirds of the duck meat), heat it to 70%, and add the duck to the meat;
Boil until golden brown, pick up oil control;
Leave a little oil in the original pot and pour the sweet noodle sauce into the saute.
Add appropriate amount of water, add the halogen and ingredients, and then add the duck leg;
Transfer to the pressure cooker, press for 5 minutes after venting (if it is the whole duck, press it for 8-10 minutes). If you don't use the pressure cooker, use a small fire for about 20 minutes and then remove the duck leg (the whole duck stew is about 40 minutes). After removing moisture, lick it.
The skin is crispy, the meat is rotten, and the sauce is thick. It is a good dish!