Braised duck wings [2] are home-cooked recipes, and the main raw material is duck wings; The process is braising, and the production is simple.

raw materials: duck wings;

ingredients: onion and ginger;

seasoning: pepper, cinnamon, fragrant leaves, dried peppers, star anise, peanut oil, sugar, salt, cooking wine and soy sauce.

Practice:

1. Wash the duck wings with clear water and cut them off from the joints of the wings. The big one has two or three cuts on each side, which is easy to taste.

2. Put it in a pot and bring it to a boil. Remove the floating foam.

3. Base the oil in the pan. Stir-fry the onion, ginger, pepper, cinnamon, fragrant leaves, dried peppers and star anise, then pour the duck wings and stir-fry with soy sauce for a few times.

4. Add ingredients and appropriate amount of sugar, salt, cooking wine and water to avoid duck wings.

5. Turn the fire to a boil, and then turn to a small fire to burn slowly.

Tips:

When the juice is almost harvested, insert chopsticks into the duck wings to see. If you can easily insert it, it means you can cook.

Hot and sour duck wings

Ingredients: duck wings 6g

Accessories: radish 5g, pepper (green and sharp) 7g

Seasoning: ginger 2g, salt 5g, red distiller's grains 2g, starch (corn) 1g, scallion 2g, garlic 2g, chicken essence 3g, soy sauce 14g, oyster sauce 2g, vegetable oil 6g.

2. Remove the pedicels and seeds of green peppers and cut them into hob blocks;

3. The radish is soaked in acid and cut into hob blocks;

4. Slice ginger, cut scallion, and dice garlic;

5. Put the casserole on the fire, add the broth, ginger slices, scallion slices and duck wings, boil, skim off the floating foam, and cover it with low fire to stew;

6. put the wok on fire, add vegetable oil to heat it to 6%, add green pepper and pickled radish to stir-fry until fragrant, pour the duck wings and original soup in the casserole, add salt, red distiller's grains juice, garlic and soy sauce, and taste 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 to the pan.

Beer duck wings

Materials: 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

Practice:

1. Clean up the bought duck wings with a knife first, and cut off the fat on the edge of the wings, leaving only the intact lean wings, and pull them off.

2. Put a stainless steel pot with a deep edge on the stove, put the duck wings into it, sprinkle a spoonful of salt, add water, fire and boil water, and continue to cook for 2 minutes after the water boils;

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

4. Burn the tea oil in a pot, and when the foam of the tea oil disappears, pour in the duck wings and stir fry, add ginger slices and stir fry together until the ginger slices are rolled up, and the duck wings are golden 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 garlic slices and Chili powder, collect the juice from the pan and sprinkle chopped green onion.

tips:

1. Generally, many duck wings are only bought chilled, and the smell of duck is heavy. Cooking with salt water once and then washing repeatedly can remove a lot of smell. In addition, ginger is fresh and stewed with the delicious taste of beer, which will become particularly delicious.

2. When mixing colors with soy sauce, turn down the fire, or it will burn easily. [4]

Zui Xiang duck wings

Raw materials: duck wings and tofu.

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

Practice: 1. Marinate the duck wings with white wine for one day and sun them for one day.

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

3. Marinate the duck wings with gravy and cook them for seven minutes.

4. First, fry the duck wings in the pot.

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

6. The finished product is taken out of the pan and put on the plate.

Tips:

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

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

3. There are two kinds of ducks: live ducks and frozen ducks. When purchasing live ducks, those with thinner trachea are tender ducks. On the contrary, if the trachea is thicker, it is an old duck; When buying frozen ducks, if the duck is rough and has fine fluff and weighs about three kilograms, it is a new duck. On the contrary, if the duck is smooth and has no hairs on its skin, it is an old duck and weighs about two kilograms.

4. This dish has the functions of clearing away heat, stimulating appetite, promoting diuresis and removing dampness.

food taboo: duck wings should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut and buckwheat.

salted duck wings

raw materials: 6g of duck wings, 5 star anise, 3g of salt, 15ml of cooking wine, 2g of onion and 2g of ginger.

salted duck wings

salted duck wings

Practice:

1. Wash the duck wings;

2. Put it in a pot and blanch it with water to remove the fishy smell;

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

Sauced duck wings

Ingredients: four 75g duck wings, 15g onion, 15g ginger, two star anise and two fragrant leaves.

seasoning: 2 tablespoons of soy sauce (3ml), 1 teaspoon of salt (5g), 1 teaspoon of sugar (5g) and 1 tablespoon of cooking wine (15ml).

Practice:

1. Wash the duck wings and add water to boil;

Photograph of duck wings in sauce

Photograph of duck wings in sauce [6]

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

3. Stir in seasoning and marinate for 3 minutes;

4. Drain water in the pot again, add star anise and fragrant leaves and cook for 2 minutes;

5. 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 dryness.