Duck in fermented bean curd sauce
Overview
Eating duck meat in winter is a good way to nourish the body. Duck meat itself has a very prominent feature, that is, it is a cooling tonic. Some elderly people or people with weak bodies are not able to take supplements. Once they take some supplements or even eat a little beef or dog meat, they will get angry. Eating duck meat will not cause internal heat, and even has the effect of clearing away internal heat. I like duck better than chicken, so from time to time I will choose various cooking methods to eat duck. The duck in bean curd sauce is braised with red bean curd, making it taste more delicious.
Tags
Ingredients
Steps
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Wash duck legs
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Prepare the seasoning, add 2 tablespoons of bean curd juice to 2 pieces of red bean curd and crush them
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First, put the duck legs in cold water, add half of the green onions and half of the ginger, blanch them, remove and wash them
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Heat the pan and fry the duck skin side down over medium-low heat until the skin is slightly brown, then turn over
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Turn to high heat and pour in the cooking wine
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Pour in fermented bean curd and light soy sauce, dark soy sauce
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Pour all the seasonings into
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Add boiling water, enough water to cover the ingredients. Cover and bring to a boil over high heat, then reduce to low heat for half an hour
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Then turn to high heat to collect the juice, then turn off the heat and take out the pan
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Let cool, cut into pieces and serve
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Delicious and delicious
