Braised duck wings [2] 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.

Tips:

Finally, when the juice is almost collected, insert the chopsticks into the duck wings to see if they can be easily inserted, which means that the pot can be cooked.

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.

The practice of hot and sour duck wings [3]:

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.

Beer duck wings

Ingredients: 6 duck wings, a small bowl of ginger slices, garlic slices, tea oil, salt, soy sauce, Chili powder, a bottle of beer and a little chopped green onion.

Exercise:

1. First clean the bought duck wings with a knife, cut off the fat on the wings, leaving only the intact thin wings, unplug the remaining duck feathers, clean them, chop them into small pieces and soak them in water;

2. Put a deep stainless steel basin on the stove, put the duck wings in, sprinkle a spoonful of salt, add water, boil water over high fire, and continue to cook for 2 minutes after the water is boiled;

3. Wash the cooked duck wings repeatedly in water, and drain the water for later use;

4. Heat tea oil in the pot. After the tea oil foam disappears, pour in duck wings and stir fry. Add ginger slices and stir fry until the ginger slices are rolled up. The duck wings are golden yellow and colored with soy sauce.

5. Finally, pour the whole bottle of beer, bring it to a boil, cover it, and simmer for half an hour on low heat;

6, adjust the salt, sprinkle with garlic slices, Chili powder and the juice out of the pot and sprinkle with chopped green onion.

Tips:

1. Generally, many duck wings are only chilled, and the duck flavor is heavy. Boiling with salt water once and washing repeatedly can remove a lot of odor. In addition, ginger is relatively fresh, and the delicious taste of beer will make it particularly delicious.

2. Turn off the fire when you pour the soy sauce, otherwise it will be easy to paste. [4]

Zui Xiang duck wings

Ingredients: duck wings, tofu.

Ingredients: white wine, celery, Pixian bean paste, fragrant leaves, pepper, garlic and sugar.

Practice: 1, duck wings dipped in white wine and dried for one day.

2. Pixian bean paste, fragrant leaves, pepper, sugar, water, salt and white wine are boiled into a marinade.

3. Marinate duck wings with marinade and cook for seven minutes.

4. fry the duck wings in the pot first.

5. Put garlic in hot oil, pour ginger into duck wings and stir fry, add celery and stir fry to collect juice.

6, the finished product is out of the pot.

Tips:

1, soy sauce must be soy sauce, not delicious soy sauce. Don't put too much salt and sugar at first, and adjust it according to your own taste when collecting water.

2, the strong taste depends on personal preferences. If the flavor is strong, the natural seasoning can also be heavier.

There are two kinds of ducks: live ducks and frozen ducks. When buying live ducks, the ones with thinner trachea are tender ducks. Conversely, if the trachea is thick, it is an old duck; When buying a frozen duck, if the duck is coarse in texture, fine in fluff and weighs about three kilograms, it is a new duck. On the contrary, if a duck is smooth and has no hair on its skin, it is an old duck and weighs about two kilograms.

This dish has the effects of clearing away heat, appetizing, diuresis and dehumidification.

Taboo: Duck wings should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut and buckwheat.

Salted duck wings

Ingredients: duck wings 600g, star anise 5, salt 30g, cooking wine 15ml, onion 20g, ginger 20g.

Salted duck wings

Salted duck wings

Exercise:

1, wash duck wings;

2. Put it in the pot and simmer with slow fire.

3. Put other seasonings back into the pressure cooker and boil for about 12 minutes. [5]

Duck wings seasoned with soy sauce

Ingredients: four 750g duck wings, onion 15g, ginger 15g, two star anise and two fragrant leaves.

Seasoning: 2 tablespoons soy sauce (30ml), 1 teaspoon salt (5g), 1 teaspoon sugar (5g), 1 teaspoon cooking wine (15ml).

Exercise:

1. Wash duck wings and add water to boil;

Photo of wings of sauced duck

Photo of duck wings in soy sauce [6]

2. Take out the cooked duck wings and wash them;

3. Add seasoning and marinate for 30 minutes;

4. Drain the water in the pot again, add star anise and fragrant leaves and cook for 20 minutes;

5. Then take it out and dry it with a little soup;

6. After taking out, apply a little oil on the surface of duck wings to prevent drying.