Anhui cuisine.
By tumbling in place
<h2>Royalties</h2>
1 salted duck leg
Black beans half a bowl
Ginger garlic in small amounts
2 dried chili peppers
Half a spoonful of watercress sauce
Spices in small amounts
<h2>Practice steps</h2>
1. I use salted duck legs. The salted duck legs are soaked 5 hours in advance and cut into small pieces.
2: Half a bowl of black beans is brewed in advance and soaked according to the number of salted ducks. It is also possible to use soybeans, which I soaked for 5 hours.
3: Blanch duck legs in cold water, add ginger slices and cooking wine and blanch for a few minutes. Pick it up
4: Sauté the duck leg in a hot pan in cold oil a few times, add ginger slices and pat the garlic cloves and continue to sauté until golden brown.
5: Add cold water over duck legs, put the spice dried chili peppers in, add raw soy sauce and half a spoonful of watercress sauce. Cook over low heat for 10 minutes.
6: Add black beans and continue to simmer for 15-20 minutes
7, the fire to collect the juice is OK, super rice
<h2>Tips</h2>
You don't need to put salt during this period
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