The outer skin of fresh duck wings is white or beige in color, and shiny, with residual hairs and roots, and the meat is elastic and has a special fresh taste of duck meat.

Storage of duck wings

The duck wings should be put in the refrigerator immediately after purchase and can be eaten a little later or the next day. In addition to keeping the leftover duck wings in the freezer, you can also process the duck wings to mature, wrap them in plastic wrap, and then freeze or refrigerate them. First thawed in cold water and then chopped clean duck wings on both sides gently cut two knives, can be more flavorful.

2.? Thaw in cold water first

3.? Chop again

4.? Wash it well

5.? Duck wings on both sides of the gently cut two cuts, can be more flavorful

6.? Prepare the right amount of water, inside a drop of oil

7.? Boil the water

8.? Add the duck wings, remove the blood, cook for 2 minutes, fish out the foam. Save the soup

9.? Prepare the ingredients, fennel, peppercorns, cinnamon, dried chili peppers, star anise, sesame leaves

10.? Sliced ginger, garlic not cut

11.? Duck wings fished out and cooled

12.? Bottom oil in the pot, the onion, ginger, pepper, cinnamon, sesame leaves, dried chili peppers, star anise burst incense for a while, and then poured into the duck wings, add oil soy sauce, soy sauce and stir-fry a few times.

13. Add a suitable amount of water to the pot, submerged duck wings. Cook for a few minutes to taste and then change to a smaller pot

14.? Cook over high heat for 10 minutes, then slowly reduce the sauce over low heat and cook for 30-40 minutes. Taste for saltiness, including spiciness, and transfer to a plate! Do it yourself clean, and no medicine and additives, you can eat a lot!