Name: Braised Duck Wings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Duck wings; shallot; ginger; garlic; pepper; Dried chili; Bay leaf; Thirteen Spice Bag; Rice wine; Soy sauce; Marinade juice; crystal sugar

Braised Duck Wings

by The Wizard of Oz olivia

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

It is said that wings are the best place for poultry, because frequent activities make the meat of the wings firmer. I think wings are also easy to make. The skin is thin and the skin is less oily and the meat is tender. It is easy to taste~ this duck wing is different from the previous one. The spicy duck neck was originally a pot brother, and the time for marinating and soaking duck wings was shorter than duck necks. When it was served, my husband praised that duck wings were more delicious~ this has to be said to be the advantage of duck wings~ on weekends. Now, let’s braise a pot of duck wings, girls are snacks, men make snacks and have the best of both worlds~
If you have old braised soup, it will be easier to make. If you don’t have it, it’s okay to write a simplified version of braised duck wings. When the fire is enough for the soaking time, the taste will naturally become ~ braised. After the soup is used, it is naturally cooled in the refrigerator and stored in the refrigerator. It is also great for marinating other foods~ the more bittern the more fragrant~

Braised Duck Wings

1. Wash duck wings and set aside

2. Prepare the color materials, cut the green onion into sections and slice the ginger for later use

3. Put the duck wings into the pot in cold water, add a little rice wine, green onion, ginger and garlic slices to get rid of the fishy smell, blanch them and remove them for later use. (Unclean miscellaneous hairs can be plucked after blanching, which is easier)

4. Heat the wok, pour a little cooking oil, add pepper and dried chili into small pieces and fry until fragrant, then add green onion, ginger, garlic and fragrant leaves and fry until fragrant.

5. After the aroma and spiciness come out, add appropriate amount of water to the pot, bring to a boil over high heat, add light soy sauce, dark soy sauce, appropriate amount of brine juice, thirteen spice packets and rock sugar, boil for about ten minutes on high heat