Griddle Spicy Duck Wings

Name: Griddle Spicy Duck Wings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Ten or so Duck wings; 1 small handful celery; 3g garlic; 3 tablespoons Cooking Wine; 2g ginger; 1/2 a spoon Soy sauce; 1 tablespoon Doubanjiang; 2g Dried chili; 10 capsules pepper; 8 pcs crystal sugar; Some salt; 1g Chicken Essence; Some sesame oil; 1g sesame

by Mei Sister's Petty Bourgeois Life

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I don’t know if your city is very hot lately. It’s not hot in our place. The air conditioner has been turned on for a few days, which caused headaches. I couldn’t sleep well. I still got serious. So it’s comfortable to blow the fan. I still have to do it. Today, I bought this duck wing because I went to the supermarket that day and saw it was fresh. After I came back, I just tried it and it was delicious. Then you can try it too. I'll say it alone.

Those who like food can follow me on WeChat: Rei6421. You can also follow my Weibo: Mei Sister’s Petty Bourgeoisie Life. On WeChat, I usually share some of my daily food. If you don’t know how to trust me, there are also food groups that can apply to join.

Griddle Spicy Duck Wings

1. Try to buy duck wings fresh. Some things have been frozen for a long time. Who knows how long it will take to buy them and defrost them. Check the hairs and clean the celery. You can replace them with other celery. You can change it to your own taste.

2. Put a proper amount of water in the pot, put the duck wings, pour in a little cooking wine to get rid of the fishy smell. After cooking, pour out the water and rinse the duck wings with warm water to clean the foam

3. Wash celery and cut into small pieces

4. Garlic slices

5. Slice ginger for later use

6. Heat oil in a pan, add a little dried chili and Chinese pepper to fry until fragrant, then remove it for use

7. Then pour in garlic and ginger slices and sauté

8. Pour the chicken wings and stir fry evenly

9. A spoonful of cooking wine

10. Half a spoon of light soy sauce, a quarter spoon of dark soy sauce

11. A little rock sugar, stir thoroughly until the rock sugar melts

12. After sautéing, add proper amount of water, turn to a low heat after it is boiled, I put a little bean paste, not too much

13. Add the chopped celery when one third of the soup is left

14. Then add a pinch of salt, [actually you can taste it, soy sauce and soy sauce have saltiness] a little chicken essence, stir-fry in chili oil, turn to high heat to collect the juice

15. I also put some garlic sprouts to increase the fragrance. It does not matter if there is no onion.

16. Finally, add the previously fried chili and pepper, stir fry a little sesame seeds, and get out of the pot

17. In fact, I gnawed one before it was out of the pot, and licked my mouth, which was not enough. .

18. I think that the weather is so hot now, and I like to watch TV at home and blow on the air conditioner, so I’m most comfortable, so I don’t have to share it...