Raw material:
Duck wings, onion knots, ginger slices, star anise, cinnamon, pepper and tsaoko.
Salt, soy sauce, soy sauce, cooking wine, rock sugar, salt and pepper, cumin powder.
Special color:
The more you chew, the more delicious it is. It's a casual food.
Exercise:
1, 2, put water in the pot, add ginger slices and cooking wine, boil and fly the duck's two wings; Prepare halogen burning materials: onion, ginger, star anise, cinnamon, pepper, tsaoko and rock sugar.
3, 4, oil in a cold pan, add the broken rock sugar, stir-fry the sugar color with slow fire, when the sugar melts and bubbles appear in the pan, stir-fry the duck's two wings after soaking in water to wrap them in the sugar color, turn to high fire and spray cooking wine, add salt, soy sauce, onion, ginger slices, star anise, cinnamon, pepper and tsaoko, and add ingredients that are slightly flat.
5, 6, soak the cooked duck wings in the marinade for one night, pay attention to the middle to make them evenly colored; Before eating the next day, boil the duck wings together with the marinade, pick out the duck wings and dry the juice, put a thin layer of oil in the pan and discharge the duck wings into a small fire "kang" until the skin is burnt, sprinkle with salt and pepper and cumin powder, and take off the pot.
Tips:
1, as the saying goes: chicken is fresh and duck is fragrant. Duck wings, in particular, are called the most delicious parts of poultry because of their compact meat. Compared with the root and pure duck wing, the duck's two-section wing has less "content" and harder "character" because of its wing tip.
2. Duck meat is cold, sweet and salty, and belongs to spleen, stomach, lung and kidney meridians; Duck wings are close in meat, which is called the best part of birds.
3. Duck's two wings are no better than duck's wings, and the flesh is tender and easy to cook, so it can't be cooked for a long time, and it is more suitable to soak it in marinade.
4. Step 6: Fry the kang with low fire. Take the burnt taste of its skin, which can be slightly according to personal taste, or add Chili noodles or cumin noodles according to personal taste.
Niu ao Liang la chicken wings
material
2 chicken wings, proper amount of liquor, cream 1 tablespoon, proper amount of low-gluten flour, a little garlic powder, a little black pepper coarse powder, a little salt, a little Mexican pepper juice, a little Chili powder, 200㏄ chicken stock and a proper amount of Chili sauce.
method of work
1. Mix all the materials B evenly to form a powder coating for later use.
2. Wash the chicken wings, drain the water, cut them into two sections from the joints, pour the white wine and mix well. Each chicken wing is evenly coated with the powder of 1 for later use.
3. Preheat the oven to 170℃, spread a layer of cream on the baking tray, and bake the chicken wings of Step 2 on the baking tray for 30 minutes until the surface of the chicken wings is golden yellow.
4. Melt the cream in a pan with low heat, add all seasoning sauce and boil, then put the roasted chicken wings in the sauce, heat them with low heat and mix well, and finally put them in the oven at 170℃ for 5 minutes.