Composition details:

Duck wings 500g Daxi barbecue sauce.

Production steps:

1. Wash and drain the duck wings.

2. Prepare a container and a packet of big and spicy barbecue sauce.

3. Put the duck wings into the container and pour half of the barbecue sauce.

4. Then add the duck wings and pour the rest of the barbecue sauce.

5. Stir well. 6. Put it in the refrigerator for 2-3 hours.

7. Just put it in a 200-degree oven for about 20 minutes.

Roasted duck wings

Spiced duck wings:

Composition details:

Duck wing 1000g coriander 25g coriander 20g shallot 20g red pepper 5g onion ginger slice 5g star anise 3g fennel 5g tsaoko 2 cinnamon 3g Bibo 2 crystal sugar 25g soy sauce 10g soy sauce 5g salt 25g.

Production steps:

1. Wash the duck wings, blanch them with boiling water and take them out for later use. Put the casserole into the straw mat (anti-sticking pot), cut the onion into sections and slice the ginger into the pot. Zanthoxylum bungeanum, star anise, fennel, cinnamon, Bibo and Amomum tsaoko are packed with gauze or seasoning and put into the pot, and the cooked duck wings are evenly packed in the pot. Add soy sauce, soy sauce and salt to adjust the color to taste. Add rock sugar and water to duck wings. Simmer on medium heat 10 minute, and turn to low heat for 50 minutes.

2. Marinate the duck wings in the pot for half an hour. Tie coriander, coriander and shallot into a knot, sprinkle red pepper on duck wings, add casserole and stew for 30 minutes, then take out the pot.

3. Pickled duck wings can be eaten hot or cold. It can be kept in the refrigerator for 3 to 4 days.

Beer duck wings

Composition details:

Duck wings, green pepper, octagonal salt, beer, pepper, onion, ginger, soy sauce, cooking wine, vinegar and red pepper.

Production steps:

1. Wash the duck wings, blanch them in boiling water, remove the blood foam, let them cool after coming out, and clip off the short duck feathers with tweezers. (It can only be clamped after ironing)

2. Heat the oil in the pot (the oil can't be less, because the duck wings themselves are dry), add seasoning A to taste, and then pour the duck wings and stir fry until the duck wings feel "oily". Then pour in the appropriate soy sauce and continue frying until the soy sauce changes color. If you don't fry it or color it, it will be ugly and not delicious.

3. Pour beer, the amount should not exceed the duck wings, put salt, a tablespoon of cooking wine, a tablespoon of vinegar (which can be fresh), boil over high fire and simmer over low heat. Don't rummage in the middle.

4. When the juice is dry, put some chopped green peppers in it, which is more fragrant. I like sweet things, so put two pieces of rock sugar when the juice is dry, so that the food will be bright and the soup will be strong.