1. Slice the ginger and garlic, wash the coriander (that is, coriander) head, a bag of Chaoshan old brine, there is a bag of old brine ingredients (contains: cinnamon, star anise, ginger, cloves, cumin, licorice, grass fruit total 10g) And a bag of old brine ointment ingredients (containing: salt, monosodium glutamate, water, modified starch, taste nucleotide disodium, meat extract, edible spices total 6 grams).
2. Pull out the remaining hairs of the duck wings, wash them, and cut open the joints.
3. Add Chaoshan Lao Bao, garlic slices, ginger slices and cilantro to a half pot of water and bring to a boil.
4. Remove the bubbles and other impurities after the smell is burnt.
5. Turn to a simmer, add salt, soy sauce, and rock sugar (6 pieces), boil until the spices taste out, and the marinade is made.
6. Discard the coriander head, add duck wings, and bring to a boil.
7. When the duck wings are mature, add the old brine paste and boil on medium-low heat until cooked.
8. Turn off the heat to cool the flavor, then turn the heat to a boil, then turn off the heat to cool the flavor, repeat the above operation four or five times. During this process, the duck wings should be flipped from time to time to make it evenly tasty.
9. After several times of cooling and boiling, the marinade can be removed and served on the plate. The old marinade is stored in the fresh-keeping box and stored in the refrigerator, and can be marinated later.
