Eat it when you're tired and paralyzed after work! It's simple to eat again, and I'll eat it back~

Today is the winter solstice, according to tradition, you should eat dumplings or glutinous rice balls. But I've recently become obsessed with "Pot Boy", and I'm going to do it every other day, and I'm going to have to contract it all winter. Pot is a form of dish cooked with a small hot pot or casserole, which is confusing to make, and it tastes like a fairy product~ The flavor of salted duck legs taught to make a salted duck leg today is more domineering, so we can choose those ingredients that are good at absorbing the flavor of the side dishes. For example, vermicelli, cabbage, mushrooms, soy products and root vegetables, winter melon. If you don't plan to cook, remember to put some meatballs, dumplings, egg dumplings and other things that can fill your stomach. The aroma is one of its most fascinating qualities, and when the pot is served, a strong aroma hits the nose. The duck legs are chewy and tender, and the side dishes are also wonderful, absorbing the essence of the soup, soft and glutinous, salty and fresh, and the taste is super rich. It's as simple as stir-frying, then submerging the ingredients in hot water and simmering for 20 minutes. Then add the lettuce to adjust the flavor, move to the casserole, and cook for a while. We don't need to put too much extra seasoning, we can get a pot of thick white and delicious soup, and the bibimbap and noodles are really amazing. That's why I made it with salted duck legs, which are rich in fat and flavor compounds, which are released into the water to form a rich soup base. Other things that can cook this effect are chicken skeleton or whole chicken, pig's big stick bones, backbones, crucian carp, etc., interested friends can try it~ There is one thing to remind everyone: salted duck legs are pickled, the salt content is relatively high, and the meat quality has become firm. We need to soak it in warm water to remove some of the salt and fishy smell, and also help it relax the muscle fibers and make the meat more tender. It is recommended to soak for about 20 minutes, and if you find that it is still salty, you can rinse it with water before cooking.