Steamed Duck Legs
Overview
Duck meat is sweet and cold in nature, enters the lung, stomach and kidney meridian, and has the functions of nourishing, nourishing the stomach, tonifying the kidneys, removing tuberculosis, bone steaming, eliminating edema, relieving heat and dysentery, relieving cough and reducing phlegm. Fatty used the steaming method to make duck legs this time. The steamed duck meat is tender and springy. The potatoes on the bottom absorb the aroma of duck meat and taste soft and delicious.
Tags
Ingredients
Steps
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Cut duck legs into pieces.
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Put it into a bowl, add all the seasonings from the steamed pork rice noodles to the outside and mix well. Marinate for 1 hour.
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Peel potatoes and cut into cubes.
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Sprinkle rice noodles on top of the marinated duck pieces.
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Mix well.
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Dot the potatoes on the bottom of the container.
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Then spread the duck pieces with rice flour on top.
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Put it in a steamer, turn to medium heat and steam for 1 hour.
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Finished product picture.
