Main Ingredients:
Duck legs: 4; Onion: 1; Carrot: 1; Green pepper: 1; Spring onion: a piece; Ginger: a few slices; Sichuan peppercorn: some; Star anise: some.
Seasonings:
Cooking wine: 2 tbsp; Light soy sauce: 2 tbsp; Sugar: 3 tbsp; Vinegar: 4 tbsp; Salt: a small amount; Vegetable oil: some; Dark soy sauce: a few drops.
Flavor: Sweet and sour; Cooking method: Stew; Cooking time: One hour; Difficulty: Easy.
Detailed Steps for Cooking Sweet and Sour Duck Chunks
Slice the spring onion and ginger, cut the carrot into chunks, cut the onion and green pepper into pieces
Rinse the duck legs and cut into chunks
Bring some water to a boil in a pot, add the duck chunks, boil for a few minutes on high heat to remove blood
Drain the dirty water, rinse the duck chunks with clean water, and set aside
Add some vegetable oil to the pot, stir-fry the Sichuan peppercorn, star anise, spring onion, and ginger until fragrant
Add the duck chunks and stir-fry
Add two tablespoons of cooking wine and stir-fry
Add two tablespoons of light soy sauce and stir-fry
Add a few drops of dark soy sauce and stir-fry
Add enough water to cover the duck chunks, add a little salt, bring to a boil over high heat, then simmer over medium heat
Leave a little broth, cook the duck chunks until tender, then add the carrot
Add four tablespoons of vinegar
Add three tablespoons of sugar
When the carrot softens, add the onion and green pepper
Stir-fry over high heat until the sauce thickens, then turn off the heat
Finished Product
