Braised Duck Wings
1.
Duck wing is changed to a knife, the wing tip is separated from the center of the wing, soaked in clean water
2.
Put the duck wings in a pot of cold water and boil for 2 minutes
3.
Take out the duck wings and place them in cold water to wash them away.
4.
Wash the green onion and pat a few times, slice the ginger, pat the garlic into pieces, fragrant gravy, and prepare the peppercorns
5.
It is easier to remove the hair of duck wings after showering. You only need to remove the thicker and hollow hair roots, which will affect the taste. The fine fluff does not affect the taste, and the substance is keratin. It is harmless to eat a little bit, and then wash it off after removing the hair. Friends who don’t mind having hair can skip this step. For those with obsessive-compulsive disorder, I suggest not to cook this dish, because the hair really can’t be plucked, and you can’t eat it after plucking.
6.
In another pot of cold water, add duck wings, green onion, ginger, garlic, peppercorns, bring to a boil, cover, simmer on medium-low heat for 20 minutes, turn off the heat and simmer for 10 minutes
7.
Take out the duck wings and put them in a bowl, pour a bag of fragrant marinade, soak for 30 minutes and eat. If you want to have a refreshing taste, you can let it cool and place it in the refrigerator for 2 hours before eating.
Tips:
It is not difficult to remove the hair, as long as it is blanched and rinsed, it can be easily clipped out, because the skin is already soft and will not shrink the hair inside. It is more important to remove the fishy. Soaking in clean water can remove blood stains. The blanching water can expand and contract with heat. Squeeze out the remaining blood stains, the blood stains are removed, and the spices are added, and the smell is completely gone!
