Braised Duck Wings

Name: Braised Duck Wings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 22 Duck wings; 5 slices ginger; 3 tablespoons Cooking Wine; 4 segments shallot; 4 tbsp Vegetable oil; About 30 capsules pepper; 1 tbsp Soy sauce; 3 pcs star anise; 1.5 tbsp salt; 1 lot crystal sugar; 1 tablespoon Garlic Chili Sauce

by Baby Mom's Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

This time, Bao Ma made braised duck wings, which is different from the previous method. With my method, there is no fishy smell at all. The special ingredient is garlic chili sauce, the color is also very beautiful, and I am making this recipe. At that time, a guest came at home, and at the request of the guest, I had to increase the amount. So after steps 1 and 2 of the process diagram, it is the picture after the increase of Baoma, but it doesn’t matter. In the ingredients, I gave the added amount. After the amount is measured, you can just do it according to the amount of ingredients when you operate it.

Braised Duck Wings

1. Wash the duck wings (the amount of duck wings is 22 for the following method)

2. Duck wings in a pot under cold water, boil over high heat, skim off the foam, use chopsticks to pick it out, and control the water

3. Heat the pan with cold oil, add rock sugar, keep stirring on a low fire, the rock sugar is completely melted, just about to make a small bubble, immediately put the duck wings, use the lid to block some points, this time it is easy to splash out

4. Stir-fry on medium to small heat until the duck wings turn yellow

5. Pour in boiling water, the amount of water is less than the duck wings (a little more), add green onion, ginger, pepper, star anise, soy sauce, cooking wine, garlic chili sauce, boil for five minutes and then turn to medium-low heat to cook

6. Add salt when half of the soup is left, and then cook until the duck wings are soft but not deboned, and then ready to be served.

Tips:
1 The amount given in my ingredients is 22 duck wings, and the amount is also used in the production. Figure 1 and Figure 2 show that Bao Ma originally planned to serve the recipe according to this amount, but she just arrived at the second step and added the amount when she saw it was not enough.
2 When frying the color, use a pot cover to block it, which is easy to splash out. The duck wings are caught with chopsticks and the water is controlled will effectively reduce the time and moisture. The water control will also effectively reduce the external splashing.