Braised Duck Leg

Prepare the main ingredients: 750g duck legs | 100g ginger | 0.5 ear of sweet corn | 0.5 bell pepper.

Add an appropriate amount of oil and fry the ginger slices until fragrant.

Stir-fry the duck leg until it releases its juices.

Stir-fry the duck over medium heat to release some of the fat, until the skin turns yellow.

Add a little salt, 2 grams of white pepper, a spoon of braised soy sauce, 2 spoons of rice wine, stir-fry evenly, then pour in boiling water until it covers the ingredients.

After simmering on high heat for five minutes, add the corn, then switch to low heat in a clay pot and simmer slowly for 25-30 minutes. Add 2 grams of fresh matsutake and bell peppers before serving.

You can leave a little bit of the sauce to mix with rice, and the braised duck leg is ready.

Fragrant without being fishy, not greasy, the duck meat absorbs all the juices, and the more you eat, the more flavorful it becomes.

The New Year's Eve dinner features braised duck. May everyone 'duck' (overcome) all difficulties in the new year, and may good luck double!