Most of the duck legs are matched with the sweet and sour taste. I always feel bored when I do it. I just have a good bean paste on hand. I want to make a spicy taste, change the taste and boost the dull days. This dish is made for four people.
Salt, allspice, black pepper, marinated duck legs for about half an hour (no need to marinate for a long time, because it will be stewed later)
The whole duck leg is slowly fried in a pan and the oil on the duck leg is forced out.
After the leather surface is browned, turn over and continue to fry
Take the fried duck leg and put it in a cool place.
When frying duck legs, you can prepare meals. Carrot potato hob cut into pieces. (Onion ginger and garlic are also cut out and prepared at this time.) The duck oil in the pan is poured out and most of it is kept with stir-fried vegetables. There are some fried fragrant potatoes and carrots left in the pot.
Prepare the onion ginger garlic, the pepper, the red dried chili (I put one, you can add it at will) and the bean paste
In addition, the wok is sautéed with a small fire (there is a bean paste, so a small fire is better)
Turn the fire into the duck stir fry, cook the cooking wine, a small amount of balsamic vinegar, a small amount of sugar, then add carrots and potatoes and stir fry evenly. Pour in clean water, boil over low heat and simmer for an hour. (Duck legs are tighter, can be stewed for 1-1.5 hours, see personal preference)
Cut some green pepper pieces before starting the pot
If the soup is still more, you can take a big fire, and finally the green pepper block stir fry for 10 seconds.