Sauce-flavored Duck Head and Duck Wings

Name: Sauce-flavored Duck Head and Duck Wings
Total time: 1 h
Yield: 2
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

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

After the last time I marinated the spicy duck wings with the hot pot base, I felt that it was not enough to eat, so I bought some duck head duck wings. It doesn’t matter if there is no hot pot base, it’s better to make the spicy sauce instead; The ingredients are the "bean paste and Pixian bean paste" that are commonly available at home and are marinated together with green onion, ginger, aniseed, dried chili, etc. During the marinating process, the whole kitchen is filled with a fragrant smell, which is really unbearable; the finished product is sauce-flavored Rich, spicy and delicious, it can be said: the taste is unique and very delicious~~~"

Sauce-flavored Duck Head and Duck Wings

1. Prepare all ingredients

Sauce-flavored Duck Head and Duck Wings recipe

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.

13. Look: it's very tasty the next day

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.