Duck Leg Beer Braised Potatoes

Overview

Add a bottle of beer to the potatoes and duck legs, and add seasonings such as star anise and Sichuan peppercorns. Not only can it cover up the muttony smell of the duck itself, but the oil on the skin of the duck pieces is boiled into the soup, which can also make the sauce more delicious. Whether it is steamed buns or bibimbap, it is extremely delicious!

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• beer
• garlic
• light soy sauce
• old soy sauce
• potatoes
• star anise
• sugar
• zanthoxylum bungeanum
• duck legs
• ginger

Ingredients

Steps

1. 1 Cut the duck legs into small pieces, rinse them, soak them in water, soak them in the blood, rinse them and set aside

   

2. 2 Peel the potatoes, cut into hob pieces, soak in water and set aside. Wash the green onions and cut into short pieces, slice the ginger, and mince the garlic

   

3. 3 Put a small amount of oil in the pot, add onions, ginger slices, minced garlic, aniseed and peppercorns and stir-fry until fragrant

   

4. 4 Add the duck meat and stir-fry over high heat until the surface of the duck meat is slightly charred

   

5. 5 Add beer, add dark soy sauce and light soy sauce after boiling, turn to low heat and simmer for about 30 minutes

   

6. 6 Add potatoes and continue to simmer until the soup thickens and the duck meat is tender. Add sugar and salt to taste