Spicy Braised Duck Wings

Spicy Braised Duck Wings

1. Use small tweezers to clamp off the hair on the surface of the duck's two wings, and cut them into two pieces at the joints with scissors. This treatment does not occupy any space and can all be soaked in the soup, and the other is easy to take when eating; use clean water Rinse off

2. Prepare the seasonings, all commonly used: star anise, pepper, chili powder, cooking wine, soy sauce, salt, water;

3. Put the duck wings in a pot of cold water, boil over high heat and use a spoon to skim away the froth; flip the duck wings gently to make more froth come up and skim more cleanly;

4. Because the simmering time is short, the duck wings will shrink again after heating, too much soup will dilute the taste, so remove a part of the soup so that the duck wings can all be soaked in the soup; pour all the seasonings in step 2 into the pot Bring to a medium-high heat and cover, turn to medium-low heat and simmer for 20 minutes;

5. 5. To make sure that the taste of duck wings is stewed in place, you can sandwich a braised duck wing and eat it while it is hot, so that the meat can be easily gnawed down; because there is more glue on the skin, it will still be cold. Reversible, so it’s the best state to cook until you can eat the meat easily, and it will become more biting after cooling;

6. Soak the duck wings in the soup for a few hours, and take it out after cooling. If you eat it overnight, you will find that the duck soup is rich in gelatin and solidified. At this time, you need to heat it slightly to re-melt the "soup jelly" and suck enough. The duck wings in the broth are especially suitable for snacks for the current wine, dishes and watching TV dramas. If you want the meat to be firmer, you can place the duck wings in a roasting pan, and roast them in a preheated roasting pan at 200°C for 5 minutes to evaporate the excess water.

Tips:

1. The seasonings are common, and there is no umami agent. Based on this simple seasoning, you can make some adjustments to make the taste you want. If you want to eat spicy, you can replace some of the peppercorns with sesame peppers; you can also replace the chili powder with chili segments. Soy sauce is mainly used for toning and seasoning. If you want umami flavor, you can add appropriate amount of oyster sauce, light soy sauce, and white sugar; cooking wine is used to bring To get rid of the fishy smell, put more in an appropriate amount, you can use rice wine instead; add more salt, because there will be a lot of salt in the soup, which cannot be completely attracted by the duck wings, and the duck wings will taste too weak and will not taste good;
2. The cooking time is adjusted according to the tightness of the pot and the taste you like; my cast iron pot has good sealing performance and less water loss, so it takes 20 minutes; it takes 5-8 minutes after using the pressure cooker to SAIC; use ordinary It takes 30 minutes for the wok to be sealed and simmered;
3. Duck wings that cannot be eaten at one time can be put into a bag or fresh-keeping box, stored in the refrigerator, and can be eaten within 3 days.