Spicy Duck Head Duck Wing

Name: Spicy Duck Head Duck Wing
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Duck head; 1010g Duck wings; 1 Bay leaf; 1 piece Cinnamon; 3 cloves star anise; 4 slices ginger; 6 segments Green onion leaves; Some pepper; Some Soy sauce; 1 tbsp Sugar; 2 tsp salt; 3 cloves Dried chili; 60g Hot pot seasoning; 2 tbsp Pixian Doubanjiang

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

To say that Nanjing people eat ducks, it is definitely not covered: the skin is crispy and the meat is tender, fat but not greasy, and a whole duck can eat inside and outside! There are duck shops everywhere in the streets and lanes of Nanjing. They are deeply loved by the people, and there will be no friends in the line of famous shops.
Apart from going to the duck shop to buy ready-made brine ducks and roast ducks, my family often cooks duck delicacies at home: roasted, stewed, boiled, and roasted. I also like to eat duck heads, duck necks and ducks.
I used to have four pieces of braised duck, but they were usually braised in sauce, but they had never made spicy ones. That day, I saw half a pack of hot pot ingredients left in the refrigerator. Favorite spicy duck neck; hehe: Then simply use it to make braised spicy duck head duck wings, the taste should not be wrong. Worried that the hot pot base is not enough and add a lot of Pixian bean paste; guys guess: how does it taste? Haha: I will tell you quietly: the taste is so good, so good~~~"

Spicy Duck Head Duck Wing

1. Prepare all ingredients

2. Use tweezers to remove the stray hairs from the duck wings

3. Then cut off the sharp corners of the duck wings about 1cm

4. Put the cold water into the pot, blanch it to remove the fishy, clean it for later use

5. Stir fragrant in a wok: onion, ginger, cinnamon, star anise and other seasonings

6. Then add the hot pot bottom ingredients and fry until fragrant

7. You can add more Pixian bean paste and stir fry

8. Pour in water, cover and boil on high heat

9. Pour the blanched duck wings into a boiling pot and cover the high heat

10. After boiling, add sugar, soy sauce and turn to low heat

11. Add salt to taste when the duck wings are cooked until cooked

12. Turn off the heat later to soak

13. Pick it to the plate, how about a glass of wine

Tips:
1. The ingredients can be increased or decreased or replaced according to your favorite taste
2. The stewed duck wings are soaked for a longer time, the color is good and the flavor is more added