Chinese Food
Braised duck wings
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This time, Baoma is making braised duck wings. It's different from the previous method. There's no fishy smell in my method. The color is also very beautiful. While making this recipe, the guests at home have to add it at the request of the guests. So after step 1 and step 2 of the process chart, Baoma's figure is the figure after adding it. But it doesn't matter. In the ingredients, I give the amount after adding it. Do it It's good to make it according to the amount of ingredients. -
Cooking ingredients
Cooking Steps
Step1:Wash the duck wings (the number of duck wings at the back is 22
Step2:Duck wing cool underwater pot. Bring to a boil. Skim the foam. Use chopsticks to clip out and control the water
Step3:Heat the oil in a hot pot. Put in the lollipop. Stir it over a small fire. The lollipop will melt completely. It's just about to bubble. Put in the duck wing immediately. Use the cover to stop it. It's easy to splash out at this time
Step4:Stir fry until the wings turn yello
Step5:Pour in boiling water. The amount of water is not more than the duck wings (put more). Put in onion, ginger, pepper, star anise, soy sauce, cooking wine, garlic chili sauce. Bring to a boil for five minutes, then turn to medium or small fire
Step6:When the soup is half full, put in the salt. Then cook until the duck wings are soft and rotten but not boned. You can get out of the pot.
Step7:Finished drawings.
Cooking tips:1. The quantity of 22 duck wings is given in my ingredients. It is also used in production. Figure 1 and Figure 2 are the recipes Bao Ma planned to use. She has just arrived at the second step. It's not enough to add. 2. When frying, use the pot cover to prevent it from splashing. The duck wings are clamped with chopsticks to control the water, which will effectively reduce the time and water content. When the water is controlled, it will also effectively reduce the splashing. There are skills in making delicious dishes.
