Jiujiu Duck Wings

Name: Jiujiu Duck Wings
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1500g Duck wings; 1 serving Halogen bag; 4 slices ginger; 1 plate Dried chili; 1 small dish pepper; 1 piece crystal sugar; 2 tablespoons White wine; 1 small dish Cooking Wine; 1 small dish Soy sauce; 4 tablespoons salt; 50g Peanut oil; 1 piece Knorr Soup Po (Old Hen Soup); 2500ml Shimizu

by Luo Xiaomi De Mi 123

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

L Xiansen has always had a soft spot for snacks such as Jiujiu Ya, Zhou Hei Ya, Haha Jing, but this kind of snacks are always exposed in various ways-black workshops, expired meat, use of flavoring agents, addition of harmful chemical ingredients, etc. . A few days ago, L Xiansen clamored for me to make him a duck for a long time. As a virtuous young daughter-in-law, this little request must be met! While meeting L Xiansen's small requirements, it is also important to be considerate of yourself! As a result, this lazy version, 0-difficulty long duck wings was born!

Jiujiu Duck Wings

1. Wash the duck's wings with 1.5 kg and dry the water for later use. The water must be controlled dry, otherwise the fishy smell will be very heavy.

2. Prepare the stewed soup: start the pot with 2500 ml of water, and put in the stewed bag, ginger, chili, pepper, rock sugar, white wine, cooking wine, dark soy sauce, salt, edible oil, and thick soup in turn;
Special explanation:
Marinated bag: star anise, cinnamon, pepper, cumin, white ko, nutmeg, amomum, bay leaf, clove, angelica, citronella, licorice, grass fruit, hawthorn, betel nut, etc. Use dark soy instead of fried sugar. Tang Bao replaces the broth. Anyone who minds can use chicken racks/stick bones to make broth instead of water. The amount of pepper and chili can be adjusted according to their own taste.

3. Bring the fire to a boil, turn off the heat and let it stand for 30 minutes, then remove the brine bag, otherwise the brine will become bitter.

4. Add the duck wings with controlled moisture, cook for 15 minutes on high heat, and simmer for 20 minutes after turning off the heat. This is more delicious and the meat is firmer.

5. After removing it and letting it cool, you can start it~

Tips:
The same method can be used to marinate whole chickens and whole ducks. Cook on high heat for 35 minutes. Insert the chopsticks and turn off the heat if no blood leaks out. Simmer for 30 minutes. Take out the duck neck, duck feet, and duck tongue on high heat for 15 minutes. Minutes, and a variety of vegetable dishes, 3-5 minutes, simmering for 10 minutes.