Stewed duck wings in sauce
Ingredients: duck wings, ginger and onion.
Seasoning: cooking wine, vermicelli sauce, peanut butter, oyster sauce, soy sauce, soy sauce, pepper and cornstarch.
Detailed practice
1. Prepare some duck wings and cut them into three sections, which is more convenient and easy to cook. Put water in the pot, blanch the duck wings in cold water, and add cooking wine and ginger to smell.
2. After the duck wings are blanched, take them out and wash them a little, and then put them in a plate for pickling. Add a spoonful of Hou sauce, half a spoonful of peanut butter, a spoonful of oyster sauce, 2 tablespoons of soy sauce, a little soy sauce and a little pepper to the plate, and finally pour in a little cooking wine, stir them evenly and marinate for 2 hours to taste. If you have time, you'd better put it in the refrigerator for preservation and pickling for one night.
3. After the duck wings are marinated, take them out, add a spoonful of raw flour, and continue to stir them evenly. After stirring them evenly, put the duck wings into an iron plate, pour the marinated sauce into it, and then pour a little cooking wine into it. Finally, add some scallion or coriander heads to enhance the flavor.
4. Prepare a pressure cooker, put clean water and a steaming rack, then put the prepared duck wings in, cover a plate to prevent water from entering, and finally cover the lid. First, turn on the high fire to boil, and then turn the pressure cooker into a low fire to stew for 20 minutes, which will make the duck wings fully soft and rotten. (If you don't have a pressure cooker, you can put the marinated duck wings in the pot, add water and boil them for about 30-40 minutes, and then collect the soup. )