Rice Cooker Ginger Duck Leg
Teach you how to make delicious ginger duck legs with a rice cooker: Ingredients: 2 duck legs, ginger, garlic, salt, chicken essence, sorghum wine, sesame oil.
Method: Apply salt to both sides of the duck legs and spread the chicken essence evenly.
Ginger and garlic are chopped, and a layer of minced ginger and garlic is placed under the plate. Then put the duck leg and the other half of the minced ginger and garlic on the duck leg. Cover with pickling film and marinate for a day.
Ginger is cut into large pieces and spread on the bottom of the rice cooker one by one. Put down the duck legs and spread the original pickled ginger and garlic on the duck legs. Add a small amount of sesame oil and plug in the power.There is a “creak” sound, that is, the duck meat is simmered in the oil. When the rice cooker jumps to the heat insulation, you can turn it over and press it again. If it feels too dry to burn, you can add a little water, but notToo much. When the chopsticks can be inserted, they are cooked. Add a little sorghum wine tincture and serve immediately.