Braised duck wings in Guangdong style

material

6 duck wings, 2 shallots, 5 slices of ginger, garlic 10 petal, pepper 1 piece, braised duck wings in Cantonese style 1 package, soy sauce 120cc, and chicken powder 1 spoon.

working methods

1. Put the halogen bag, water 1000cc, soy sauce and chicken powder in the material into a pot, soak for 30 minutes and then boil for later use.

2. Wash the duck wings, put them in a pot, add appropriate amount of water, rice wine and ginger, boil them over high fire, blanch the duck wings to remove fishy smell, remove them and rinse them with cold water until cool.

3. Wash the chicken gizzard and cut it into long sections, pat the garlic evenly, put it into the pot according to the method of 1, add the pepper and duck wings, marinate for about 20 minutes on low fire, stew for another 20 minutes after turning off the fire, and take out the duck wings and bake them in the oven for 2 minutes.

Braised duck wings

This side dish of braised duck wings can also be cut into sections as the main course on the table. The marinated duck wings are very fragrant and salty, and they are authentic Sichuan dishes, which are more delicious when eaten cold.

material

500g of duck wings, marinade 1 g, ginger 1 0g, dried pepper1g, salt10g.

working methods

1. Wash fresh duck wings, blanch them with boiling water and take them out.

2. Add water to the deep pot to boil, and add marinade, ginger, dried pepper and salt; Add duck wings, cook for 40 minutes, remove and drain.