How to make pickled salted duck wings (salted duck wings):

Ingredients: duck wings, star anise, grass fruit, bay leaves, cinnamon, cumin, Sichuan peppercorns, green onions, Ginger, salt, cooking wine, MSG. Are you a little nervous seeing so much material? At that time, the above spices were rarely used, and they were all used to make marinade. It doesn't matter, don't blink your eyes, we will officially start when we get down.

Method: First we deal with the main ingredient duck wings (more than a dozen duck wings, you can make more if you like to eat, such as duck gizzards or duck feet, of course the ingredients should be increased appropriately) , clean the duck wings, and take care of the hairy ones yourself. Add water to the pot and bring to a boil. After the water boils, pour in the duck wings and add a few slices of ginger (to remove the flavor). Add some cooking wine (this also removes the fishy smell), simply blanch the water and cook for a few minutes. Wash the duck wings with clean water and set aside.

Then we add cumin (a small handful of about 5 grams), star anise (two to three whole pieces), grass fruit (one), bay leaves (two pieces are enough), cinnamon (one piece) Small pieces), Sichuan peppercorns (a few dozen about 5 grams) wrapped in gauze. Clean the soup pot, add an appropriate amount of water and turn on the heat (the amount of water is determined according to the duck wings, do not use too much water, just add more water after the duck wings are put in, otherwise it will take a long time to collect the juice). We first put in the wrapped ingredients and cook them for a while to make the ingredients taste better, then add the prepared duck wings for about ten minutes. Everyone knows that wings and claws will not taste good if cooked for a long time.

Then add green onions (put one whole one directly), ginger (two or three pieces are enough), two spoons of salt (about 15 grams), and after the soup is boiled, pour in an appropriate amount of cooking wine ( About 20 grams), cover the pot, turn to medium heat and simmer for half an hour. After the time is up, open the lid and observe. The marinade should be almost thick by this time. Now we add an appropriate amount of MSG and turn off the heat.

At this point it is almost done. We put the lid back on the pot and soak it in hot marinade for another half an hour, which will make it more delicious.