Name: Sauce-flavored Duck Head and Duck Wings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 4 Duck head; 860g Duck wings; Some Canola oil; Some Green onion leaves; 1 Bay leaf; 2 pieces Cinnamon; 3 cloves star anise; 4 slices ginger; a little salt; Some Soy sauce; 1 tsp Chicken noodles; 4 Dried chili; 2 tbsp Doubanjiang; 4 tbsp Pixian Doubanjiang

Sauce-flavored Duck Head and Duck Wings

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

On the occasion of Father's Day in 2017, I made this "duck head and duck wings with braised sauce" to express my yearning for my father in heaven.
I guess I have inherited my father’s preferences. Since I was young, I have loved to eat home-cooked delicacies such as bones, skulls, brains, meats and bones. The four pieces of chicken feet and duck heads are also my family’s regular stewards; usually braised and five spices are mostly used, this time I made my own choice "Douban paste and Pixian bean paste" are cooked together with green onion, ginger, aniseed, dried chili, etc.; the finished product is rich in flavor and spicy and delicious. It can be said that the taste is unique and very delicious. I believe my father would like it if he was alive. Of~~~

Sauce-flavored Duck Head and Duck Wings

1. Prepare all ingredients

2. Use a pinch to remove the untreated duck feathers from the duck wings

3. Put cold water into the pot and cover the fire

4. After blanching, take it out and rinse for later use

5. Heat the pan and pour the oil, sauté the onion, ginger, garlic and serve

6. Retain the bottom oil: add the bean paste and Pixian bean paste and fry to get the red oil

7. Pour in the cooked seasoning and water again, and cover the fire

8. After the water is boiled, put the duck wings and duck head on the fire

9. After boiling, add a proper amount of old grapes

10. Bring to a boil again, turn to low heat and simmer

11. When simmering for about 15 minutes, add salt to taste and continue

12. Finally, when the duck meat is cooked and rotten, sprinkle some chicken powder on it and turn to high heat for a while. After receiving the juice, turn off the heat and let it soak for a few hours or overnight.

Tips:
1. Doubanjiang and Pixian Doubanjiang are very salty, please add salt according to your taste
2. Duck meat is easy to be cooked and rotten, so there is no need to stew it for too long;
3. The stewed duck wings and duck heads have the conditions to be anxious to eat, but they will be more delicious and delicious if they are stuffed overnight.