Before the formal production, the following ingredients should be prepared: duck wings 600g, star anise 5, onion 20g, ginger 20g, salt 30g, cooking wine 15ml.

Specific practices are as follows:

Step 1: wash the duck wings;

Step 2, put it in a pot and blanch it to remove fishy smell;

Step 3: Put other seasonings back into the pressure cooker and cook for about 12 minutes.

Practice 2: Duck wings with pickled peppers

Prepare the following ingredients before cooking: 600g of duck wings, 50g of radish, 70g of pepper (green tip), 25g of garlic, 20g of chicken essence, 3g of soy sauce, 20g of oyster sauce14g, 20g of vegetable oil, 20g of ginger, 5g of red rice, 20g of starch (corn) and scallion/kloc-0.

Specific practices are as follows:

Step 1. Fresh duck wings are stripped of residual hair, washed, cut into sections from joints, put into a boiling water pot to remove blood and take it out;

Step 2, the green pepper is pedicled and seeded, and cut into hob blocks;

Thirdly, the radish is soaked in acid and cut into hob blocks;

Step 4: Slice ginger, cut onion and dice garlic;

Step 5: put the casserole on the fire, add the broth, ginger slices, onion slices and duck wings to boil, skim off the floating foam, cover it with low heat and stew;

Step six. Put the wok on fire, add vegetable oil and heat it to 60%, add green pepper and pickled radish and stir-fry until fragrant, pour the duck wings and the original soup into a casserole, add salt, red wine lees juice, garlic and soy sauce, season with low heat until the duck wings are soft and waxy, add oyster sauce and wet starch, thicken and push evenly, and add chicken essence.

Practice 3: Beer duck wings

Before formal cooking, you need to prepare the following materials: 6 duck wings, a small bowl of ginger slices, soy sauce, a proper amount of Chili powder, a bottle of beer, a little chopped green onion, a proper amount of garlic slices, tea oil and salt.

Specific practices are as follows:

Step 1: Clean the bought duck wings with a knife, cut off the fat at the edge of 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;

Step 2, put a deep-edged stainless steel basin on the stove, put the duck wings into it, sprinkle a spoonful of salt, add water to drown, boil water over high fire, and continue to cook for 2 minutes after the water boils;

Step 3, put the cooked duck wings into water, wash them repeatedly, and drain the water for later use;

Step 4, burn tea oil in the pot, after the foam of tea oil disappears, pour in duck wings and stir fry, add ginger slices and stir fry together until the ginger slices are rolled up, and color the duck wings with soy sauce;

Step 5, finally pour the whole bottle of beer, bring it to a boil with high fire, cover it, and simmer for half an hour with low fire;

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

Tips:

Generally, many duck wings only buy chilled ones, and duck tastes 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. Turn down the heat when mixing soy sauce, otherwise it will burn easily.

Practice 4: Zui Xiang duck wings

The ingredients need to be prepared before making: duck wings 600g, white wine 1 cup spoon, pepper 1 handful, 5 pieces of garlic, a little sugar, celery 200g, Pixian bean paste 1 soup, and 5 pieces of fragrant leaves.

Specific practices are as follows:

Step 1: Dip the duck wings in white wine, marinate them for one day and sun them for one day.

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

Step 3, marinate the duck wings with marinade and cook for seven minutes.

Step 4: First put the duck wings into the pot and fry them until cooked.

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

Step six, the finished product is taken out of the pot and put on the plate.

Practice 5: sauce duck wings

The following ingredients should be prepared before cooking: four 750g duck wings, 2 tablespoons (30ml) of onion 15g of soy sauce, 1 teaspoon of salt (5g), sugar 1 teaspoon (5g), cooking wine 1 tablespoon (15ml).

Specific practices are as follows:

Step 1: Wash the duck wings and add water to boil;

Step 2, take out the cooked duck wings and wash them;

Step 3, add seasoning and marinate for 30 minutes;

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

Step 5, take it out and dry it with a little soup;

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

Practice 6: Braised duck wings

To make braised duck wings, you need to prepare the following ingredients; 500 grams of duck wings; Appropriate amount of onion and ginger; Seasoning: pepper 1, 2 small pieces of cinnamon, peanut oil 1 tablespoon, sugar 1 tablespoon, salt 1 tablespoon, cooking wine 1 tablespoon, 2 tablespoons of soy sauce, 5 slices of fragrant leaves, dried peppers 1 tablespoon, etc.

The specific method is as follows: first, wash the duck wings with clear water and cut them off from the joints of the wings. The big one is cut with a knife, 2 or 3 times on each side, which is easy to taste. Then put it in a pot, add ginger slices and wine, and skim off the floating foam. Then base the oil in the pan, stir-fry shallots, ginger, pepper, cinnamon, fragrant leaves, dried peppers and star anise, then pour duck wings and stir-fry with soy sauce for a few times. Add ingredients, sugar, salt, cooking wine and water to avoid duck wings. Bring the fire to a boil, then turn to a small fire and burn slowly. When there is not much soup left, collect the juice on the fire, and when the soup is thick and wrapped on the duck wings, it can be cooked!