Braised duck wings with red wine: 3 kg of duck collarbone, 50 ml of red wine, 13 spices 1 spoon, 2 star anise, 2 pieces of galangal, 3 pieces of red pepper 1 small spoon, 30 ml of soy sauce, 30 ml of sugar, 65,438 pieces of ginger 1 piece. Slice ginger and ginger, soak star anise, dried pepper and pepper in warm water, and put the washed duck collarbone in a pressure cooker. Pick up star anise, dried pepper and pepper, put them in a pot, and then pour in ginger slices and galangal. Pour the remaining sauce and red wine into the pot, and pour the cold water that has not passed the collarbone of the duck. Cover the lid of the pressure cooker tightly, cook SAIC 15min on low heat, and then cease fire on the exhaust pipe.
Roasted ribs with winter melon raw materials: winter melon, ribs, soy sauce, rice wine, soy sauce, rock sugar, cinnamon, star anise, onion and garlic. Wash the ribs, blanch them with hot water and clean them up. 2. Peel and slice the wax gourd. 3. Add some oil to the pot, add star anise, cinnamon, ginger slices and garlic, add ribs after fragrance, stir fry twice, add two spoonfuls of rice wine, stir well, then pour in two spoonfuls of soy sauce, one spoonful of soy sauce, appropriate amount of old rock sugar and salt and stir well. 4. Add boiling water, boil, remove the foam, then cover and simmer for about 40 minutes. 5. Add Cucurbita moschata, stew for about 10 minute until the Cucurbita moschata is steamed, then put it into the melon shavings and stir well.