Production steps:
1, wash the thawed duck wing roots.
2, cold water in the pot, simmer and boil, remove.
3. Wash the pot, let go of the water and blanched duck wing roots, and add cinnamon, aniseed, fragrant leaves, onion and ginger.
4, add soy sauce, salt, cooking wine, and cook for 25 minutes. Cook the duck's wing roots, then turn off the fire. Don't take out the duck's wing roots for the time being, and continue to soak them in hot soup for ten minutes. Add more salt to make the soup salty, so that the meat is just right.
5. Remove the duck wing root, dry the soup and cool it slightly.
6. Take a small piece of tin foil, crush it with sugar and fragrant leaves, and put it in a clean wok without water.
7. The purpose of putting tin foil is that the sugar will not stick to the pot after melting, which is convenient for cleaning.
8, put in the grate, stainless steel is easy to clean.
9, put the duck wing root, spread it as far as possible, and it is easier to color evenly.
10, cover the lid, the lid should be matched with the perfect seam, so as to avoid smoke leakage.
1 1, press a large bowl, the purpose is to be heavier, and the lid will fit more tightly. Turn on a small fire, and you will smell the aroma slowly. After smoking, smoke on a small fire for about six minutes, and then turn off the fire for another five minutes.
12, when the pot was cooked, the smoking taste was very heavy, and it felt a little bitter. You can eat it after cooling for an hour, just right.
13, finished product drawing.