Jiujiu Duck Wings (lazy Version, 0 Difficulty)
1.
Wash the duck wings with 1.5 kg, dry the water and reserve (the water must be dry, otherwise the fishy smell will be very heavy);
2.
Prepare the braised soup: start the pot with 2500ml of water, and put in the braised bag, ginger, pepper, pepper, rock sugar, white wine, cooking wine, dark soy sauce, salt, edible oil, thick soup in turn; special explanation: 1) Braised bag: star anise , Cinnamon, Chinese pepper, cumin, white koe, nutmeg, amomum, bay leaf, clove, angelica, citronella, licorice, grass fruit, hawthorn, betel nut, etc.; 2) use dark soy instead of fried sugar color; 3) use Nongtangbao replaces broth. Those who mind can use chicken racks/stick bones to make broth instead of water; 4) The amount of pepper and chili can be adjusted according to their own taste; 5) Our family does not eat chicken essence and monosodium glutamate. So I didn't release it.
3.
Bring the fire to a boil, turn off the heat and leave it for 30 minutes, then remove the brine bag, otherwise the brine will become bitter;
4.
Put the duck wings in dried water, cook on high heat for 15 minutes, turn off the heat and simmer for 20 minutes, it will be more delicious and the meat will be firmer;
5.
After removing it and letting it cool, you can start it~
Tips:
The same method can be used to marinate whole chicken, whole duck (simmer on high heat for 35 minutes, insert the chopsticks and turn off the heat without bleeding out, simmer for 30 minutes to remove), duck neck, duck feet, duck tongue (simmer on high heat for 15 minutes, braise 20 minutes), and a variety of vegetarian dishes (3-5 minutes, simmering for 10 minutes).
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