Duck wing is about1.2kg.

Eggs 10

A piece of scallion

Appropriate amount of ginger slices

5-6 crystal sugar

Appropriate amount of seasoning (see figure)

Appropriate amount of spices (see figure)

How to marinate duck wings and eggs?

Duck wings are marinated with ginger powder (or ginger slices) and cooking wine for a while to remove fishy smell. Put cold water into the pot, boil it for 3 minutes, then take it out of the pot and drain it for later use. At the same time of pickling, prepare the eggs, put them into the pot with cold water, boil them for 5 minutes, then take them out of the pot, put cold water in order to peel them easily, peel them carefully to ensure that the protein is intact and does not break, and then cut a knife to taste them, taking care not to scratch the yolk.

Prepare the seasoning. Choose the right amount of cooking wine or about 300ml of beer.

There are too many rock candy, just 5-6.

Close up of spices. Cinnamon bark, star anise, fragrant leaves, fennel, clove, pepper, tsaoko (slit with a knife to taste), dried Chili.

Cold oil in a hot pan, add ginger slices and all seasonings in turn to saute until fragrant, add duck wings to saute until fragrant, add a little cooking wine to cover and stew until fragrant, then add 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 5-6 crystal sugar to color until fragrant. Pour in the prepared boiling water, just over the duck wings. Into the green onion.

Add the prepared eggs. After boiling, simmer on low heat (5th gear) for about 1 hour. Finally 10 minutes, add salt to taste, and add a little sugar to refresh before turning off the fire.

Enjoy! ? Overnight is more delicious.

Similar dishes: stewed sheep's front legs in a pressure cooker. Sheep forelegs1100g, washed and marinated with ginger powder, cooking wine and a little salt. Add cold water, cover the lid, press 0, boil and cook for 3 minutes. Wash in warm water and drain for later use.

Add oil, ginger slices, garlic and pepper to the pressure cooker, saute until fragrant, add the leg of lamb, turn it over properly with a big iron clip, and evenly scorch the noodles. Add soy sauce, soy sauce, oyster sauce, crystal sugar, turn over properly, color evenly, add cooking wine, cover the lid and simmer slightly.

When the water almost overflows the leg of lamb, add the spice bag and onion, cover the pot, and adjust the pressure to the second gear. After the fire (10 gear) boils, reduce the fire (the third gear) and press for 45 minutes.

Open the lid without pressure and add salt and sugar to taste. Enjoy!