Braised Duck Wings

Name: Braised Duck Wings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 Duck wings; 8g ginger; 3g salt; 5g garlic; 2 tbsp Soy sauce; 20g crystal sugar; 2g Dry and spicy; 2 pcs Tsaoko; 5 slices Bay leaf; Some pepper; 1 stage Cinnamon; 2 pcs star anise

by Little Ai Chef

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Wings are also the best place for poultry to eat, because there is more exercise, muscles will be more, and the meat will be tighter. Braised duck wings is also a very homely dish. Family gatherings and a drink of braised duck wings are all very good. The approach is also very simple. Take a look at the specific approach. "

Braised Duck Wings

1. Prepare materials.

2. Remove the remaining hair from the fresh duck wings, clean them, put them in a boiling water pot, blanch them, remove them and clean them repeatedly for later use.

3. Wrap the grass fruit, bay leaves, cinnamon, pepper, and star anise with gauze to make a bag.

4. In a separate pot, add water, add the shallots, ginger slices, dried chili, and the marinated bag.

5. Add dark soy sauce, light soy sauce, salt, rock sugar, and blanched duck wings to the pot.

6. Bring to a high heat, turn to low heat, marinate for 20 minutes, and turn off the heat. Soak in the brine and eat it when it tastes good.

Tips:
1. The fishy odor of the duck wings is relatively heavy. Repeated rinsing after blanching can remove a lot of fishy odor.

2. The marinated duck wings should be soaked in the marinade for half a day to let them taste better.

3. Duck wings are well cooked. Don't cook for too long, otherwise they won't bite and taste bad.