Description:The style of cooking is classified: Guangdong Cuisine | Poultry | Suit the taste of both old and young Taste: Salty and fresh Make the degree of difficulty : Cut the mound (elementary ) Make time: 30 minutes The materials: Duck's 1 leg ( 300 grams a... Beautiful woman cook ---The south milk braises potato duck's leg

• The style of cooking is classified: Guangdong Cuisine | Poultry | Suit the taste of both old and young
• Taste: Salty and fresh
• Make the degree of difficulty : Cut the mound (elementary )
• Make time: 30 minutes

• The materials: Duck's 1 leg ( 300 grams and) 2 potatoes (150 grams)
• Condiment : 1 piece of south milk Grow and smoke a soup spoon Always smoke a soup spoon White sugar is one for a head of garlic for 1/2 of the soup spoon ginger for 1/2 of the soup spoon cooking wine
• Beautiful woman cook ---The south milk braises duck's leg method of potatoes:
• 1.Duck leg wash clean drip do moisture, potato skin hobbing cutter cut yuan heavy, ginger cut into slices, it is flat for head of garlic to make, south milk by catching releases , always smokesing, the white sugar , cooking wine , branch water are broken into the dip;
  2.Hot oil cauldron, produce fragrant ginger stretch and head of garlic, duck with hit leg fire fry to golden yellow two sides , put into the potato one and fry and come golden yellow ;
  3.Pour into and add the good dip, turn over and fry evenly , does not have 2/3 of the branch water of material to add, the fire transfers to the medium and small fire braising and boiling to the sauce of dense juice and thickly after boiling;
  4.Cool slightly after holding, cut duck leg piece is it on potato , spill chopped scallion can pay the desk to put!
  
• Note:
• 1: South milk , releases rawly , always smokes and has saline tasting, needn't put the salt in addition ;
  2: Duck's leg is boiled and cut again well entirely, duck's meat would not be heated and contracted in during the process of boiling.