Fermented bean curd and duck legs

Overview

Duck meat is rich in nutrients and is a cool white meat. It is a good food for nourishing and maintaining health in hot weather.

12g ginger, 4g shredded, 8g chopped, 5g green onion sliced, 1g dried chili shredded, 4g garlic sliced, 1 coriander cut into sections.
Wash the duck legs, put them in a pot and add water to cover the duck legs and patted ginger. Bring to a boil over high heat, add white wine and cook for 3 minutes.
Put the bean curd, bean curd juice and sweet noodle sauce in a bowl, add appropriate amount of water, mash the bean curd and stir into the sauce.
Add oil to the pot, heat it up, add the drained duck legs, fry until both sides are golden brown, add Sichuan peppercorns, chili peppers, onions, ginger and garlic and stir-fry until fragrant, then add cooking wine and light soy sauce.
Pour in the prepared sauce and stir-fry, then add water to cover the duck legs. Bring to a boil, then reduce the heat and simmer for 30 minutes. Turn the duck legs frequently in the later stage. When the soup thickens, add chicken essence, turn off the heat, remove the duck and let it cool.
Chop the duck legs into pieces and put them on a plate. Skim off any debris from the soup in the pot, pour it over the duck pieces, and sprinkle with coriander segments.
Serve it on the table and enjoy. The duck meat is chewy and delicious😄