1. The ingredients should be bubbled in the water, and then pull out the remaining hair follicles, wash them and put them in the pot, add the ginger that has been smashed, and an appropriate amount of cold water, add an appropriate amount of cooking wine, turn on a low heat, and drain the water. Set aside.
2. I forgot to shoot. Ha ha. Add salt, cooking wine, Chinese pepper powder, five-spice powder, chili powder to the well-watered ingredients, and marinate for more than 6 hours, preferably overnight
3. After the ingredients are marinated, take out the old stew. After boiling, the taste of the old stew is put into the corresponding spices. Duck wings have a heavier smell than duck belly, and the spicy taste is more delicious, so I am in The last time the old brine emphasized the peppercorns and dried peppers, and added paprika and pepper powder when coding the flavor. When the ingredients are cooked, the brine will turn into red brine, and the color is correct.
4. After the ingredients are put into the brine, boil on high heat, and then change to low heat. Make sure it is not high, just make small bubbles. Cook for 30 minutes (according to the amount of time) and cook until the duck wings are eighty mature and then turn off the heat. Stew 20, wait for it to cool naturally and start working.
