Braised duck wings
Braised duck wings is a home-cooked recipe, and the main raw material is duck wings; The process is braising and the production is simple.
Raw materials: duck wings;
Ingredients: onion, ginger;
Seasoning: pepper, cinnamon, fragrant leaves, dried Chili, star anise, peanut oil, sugar, salt, cooking wine and soy sauce.
Exercise:
1. Wash the duck wings with clean water and cut them off from the wing joints. There are two or three knives on each side of the big one, which is easy to taste.
2. Put it in the pot and boil it. Remove floating foam.
3, the bottom oil in the pot, saute shallots, ginger, pepper, cinnamon, fragrant leaves, dried peppers, star anise, then pour the duck wings and stir fry with soy sauce a few times.
4, add ingredients and the right amount of sugar, salt, cooking wine, water should not pass the duck wings.
5. After the fire boils, turn to a small fire and burn slowly.
Hot and sour duck wings
Material: duck wings 600g.
Accessories: 50 grams of radish and 70 grams of pepper (green tip).
Seasoning: ginger 20g salt 5g red wine lees 20g starch (corn) 10g onion 20g garlic 20g chicken essence 3g soy sauce 14g oyster sauce 20g vegetable oil 60g each.
Hot and sour duck wings:
1. Fresh duck wings are stripped of residual hair, washed, cut into sections from joints, put into boiling water pot to remove blood, and fished out;
2. The green pepper is pedicled and seeded, and cut into hob blocks;
3. The radish is soaked in acid and cut into hob blocks;
4. Slice ginger, cut onion and dice garlic;
5. Put the casserole on the fire, add the broth, ginger slices, chopped green onion and duck wings to boil, skim off the floating foam, and cover with low heat to cook;
6. Put the wok on fire, add vegetable oil and heat it to 60%, add green pepper and pickled radish, stir-fry until fragrant, pour the duck wings and the original soup into a casserole, add salt, distiller's grains juice, garlic and soy sauce, season the duck wings with low heat until they are soft and waxy, add oyster sauce and wet starch, thicken and push evenly, and add chicken essence.
When making duck wings, if you don't know the time of making, you can insert a chopstick into the duck wings for an interview. If chopsticks can easily enter the duck wings, it means that the duck wings are ripe. At this time, you can use the sauce to collect the juice, and finally eat it directly.