Braised duck wings recipe-Chinese Food-best chinese food recipes-cooking food

Braised duck wings

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It's said that wings are the best place for birds to eat. Because frequent activities make the meat of wings more compact. I think wings are also easy to make. The skin is thin, oil is less, and the meat is tender. It's easy to taste. This duck wing and the previously made spicy duck neck are a pot of brothers. Duck wings take less time to marinate and soak than duck neck. When they are served, my husband boasts that duck wings are more delicious. It has to be said that duck wings come from themselves The advantage of the body is that it's the weekend. Pot of stewed duck wings. When the girl is a snack, the man can make the best of both wine and vegetable. If there is old brine soup, it's easier to make. It's OK to write a simplified version of the method of stewed duck wings. It's enough to marinate. It's time to soak. Then the taste is natural. After the soup is used, it's naturally cooled and refrigerated. It's also great to use other kinds of stewed food ~More bittern, more fragrance~

Cooking ingredients

thirteen spice bags:8

Cooking Steps

Step1:Wash duck wings. Prepare all kinds of seasonings. Slice the scallion and ginger. Add some yellow wine, scallion, ginger and garlic slices to remove the fishiness. Blanch the water and remove. (it's easier to remove the unclean hair after blanching.

Step2:Heat the wok, pour in a little cooking oil, put in the pepper and the dry pepper which is broken into small pieces, stir fry until fragrant. Then add in the onion, ginger, garlic, fragrant leaves, stir fry until fragrant.

Step3:After the fragrance and spicy taste come out, add some water into the pot. Bring to a boil over high heat. Add in raw soy sauce, old soy sauce, some brine juice, thirteen spice bags and sugar. Bring to a boil over high heat for about 10 minutes.