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The practice of stewed duck wings

Stewed duck wings: preparation materials: duck wings, star anise, cinnamon, pepper, ginger, onions, cooking wine, soy sauce, light soy sauce, sugar, salt, water. Wash duck wings and scald water to remove blood. Cool oil in a hot pot and saute star anise, cinnamon, pepper, ginger and spring onions. Stir-fry duck wings until golden on the surface. Add cooking wine, soy sauce, light soy sauce, sugar, salt and water, bring to a boil and simmer for 30 minutes.

Ingredients: 500g duck wings, 40g ginger, 2 spring onions, 3 dried chili, 1 slice of cinnamon, 10 pieces of pepper, 2 pieces of star anise, 3 grains of rock sugar, 1 tablespoon of soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of salt, 1 tablespoon of salt, 1 piece of incense leaf. Wash the duck wings, soak for a while, soak out the blood; prepare some ingredients-sliced ginger, green onions, dried chili, star anise, pepper, incense leaves, the proportion can refer to the top auxiliary materials column.

The practice of spicy stewed duck wings: wash duck wings and set aside, slice ginger, cut green onions into sections; stir-fry duck wings in hot pot with cold oil until slightly yellow on the surface; add ginger, onions, star anise, cinnamon and pepper to stir-fry to taste; add cooking wine, light soy sauce, soy sauce, rock sugar, water, turn to low heat and boil for about 30 minutes; finally collect juice.

The practice of stewed duck wings: wash duck wings, slice ginger and cut green onions; pan-fry duck wings with cold oil in hot pot until golden brown on both sides; add sliced ginger, green onions, cooking wine, soy sauce, light soy sauce, rock sugar, salt, water, fragrant leaves, star anise, cinnamon and pepper, simmer over low heat for 40 minutes; simmer until the juice is thick and duck wings taste.

Pluck the fine hairs from the top and soak in clean water for 15 minutes. After boiling the water, blanch the duck wings for 2-3 minutes, remove and drain. Put an appropriate amount of cooking oil in the pot, add red pepper, spring onions and ginger to taste, then add appropriate amount of boiling water, add duck wings and spice bags, salt, sugar, soy sauce, ingredients and boil for 50 minutes, then add monosodium glutamate and continue to cook for 10 minutes, simmer for 20 minutes, remove and garnish with coriander section and sesame oil.

Pour the right amount of water into the pot, then add ginger, chives, cooking wine 1, then put the cold water of duck wings into the pot, boil and continue to cook for about 5 minutes, boil a lot of foam. Then remove the duck wings from the cold water and set aside. Heat the oil again, add garlic, ginger, onion, millet and stir-fry until fragrant. Continue to pour in bean paste and soybean paste and stir-fry the red oil.

How can stewed duck wings taste better?

1. The taste is delicious and the aroma is overflowing. Match: stewed duck wings can be eaten with some vegetables, tofu and other ingredients to increase the level of taste. In addition, according to personal taste, sprinkle some chopped onions, coriander and other seasonings to increase the flavor. In short, to make stewed duck wings taste better, the key lies in material selection, pickling, brine production and stewing process. As long as we master these aspects, we can produce delicious stewed duck wings.

2. Stewed duck wings are delicious, convenient and simple as follows: main ingredient: duck wings. Excipients: pepper, cinnamon, star anise, fragrant leaves, ginger, garlic, cooking wine, dried pepper, water. Wash duck wings, wash pepper, cinnamon, star anise and incense leaves, slice ginger, flake garlic, cut dried chili. Add a lot of water to the pot, pour in duck wings, sliced ginger and 1 tablespoon of cooking wine, cook over high heat for 5 minutes to remove the blood.

3. How to make delicious stewed duck wings at home? Following these three points, duck wings are fresh and tender, full-bodied and memorable. The stewed duck wings made by many people often have a fishy taste and the taste is not ideal. In order to solve this problem, I asked an experienced stewed vegetable chef who told me that the key to making delicious stewed duck wings is to follow three steps.

4. Season with soy sauce, sugar and salt. Simmer over high heat until duck wings are well cooked and the soup can be tightened. These are five different stewed duck wings, each with its own unique flavor. In practice, the proportion of spices and seasonings can be adjusted according to individual tastes to create their own favorite flavor. Remember to stew patiently in the stewing process, so that the duck wings fully absorb the flavor of the seasoning, so that the stewed duck wings will be more delicious.

5. Cinnamon, fragrant leaves, light soy sauce, soy sauce, dried chili, white wine, sliced ginger and rock sugar are thrown into the stew and boiled. Adjust the heat: wait for the pot to boil, turn to low heat and cook for 20 minutes. Don't forget to turn the duck wings over so that the stewed meat will spread all over the body. When you cook over low heat for 40 minutes, turn it over and let it touch more brine to make it taste stronger.

How can stewed duck wings be delicious and served?

1, add water stew: add enough water, the amount of water should not exceed the duck wings. After boiling, turn to low heat and simmer, during which you can add the right amount of salt according to the taste. Take in the juice and taste: when the duck wings are stewed until the meat is soft and rotten and the soup is full-bodied, you can turn on the high heat to collect the juice, making the soup thicker and the duck wings more flavorful. Dish out of the pan: put the stewed duck wings on a plate, sprinkle with the remaining soup, sprinkle with chopped onions or coriander and serve.

2. Preparation materials: duck wings, star anise, cinnamon, pepper, ginger, spring onions, cooking wine, soy sauce, rock sugar, salt. Wash duck wings and scald water to remove blood. Cool oil in hot pot, add star anise, cinnamon, pepper, ginger and spring onions and saute until fragrant. Add appropriate amount of cooking wine and soy sauce, add duck wings and bring to a boil. Add the right amount of rock sugar, add salt, and continue to cook until the soup is thick and the duck wings taste.

3. Stewed duck wings: put the processed duck wings in brine and simmer over medium heat. The time for stewing should not be too short, it usually takes 30 minutes to 1 hour, so that duck wings can fully absorb the fragrance in the brine. During this period, you can turn the duck wings to ensure that each side can be heated evenly. Taste: after the stew is finished, do not immediately take out the duck wings and let them soak in brine for a period of time. This will make the duck wings taste more delicious.

4. Boil the medicinal herbs in a pot, add duck wings, spring onions and sliced ginger, simmer over low heat until the duck wings are done, and serve after receiving the juice. This duck wing is not only nutritious, but also has the health benefits of herbs, making it very suitable for health and consumption.

5. Ingredients: 500g duck wings, 40g ginger, 2 spring onions, 3 dried chili, 1 piece of cinnamon, 10 pieces of pepper, 2 pieces of star anise, 3 grains of rock sugar, 1 tablespoon of soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of salt, 1 tablespoon of salt and 1 piece of incense leaf. Wash the duck wings, soak for a while, soak out the blood; prepare some ingredients-sliced ginger, green onions, dried chili, star anise, pepper, incense leaves, the proportion can refer to the top auxiliary materials column.

Stewed duck wings

1, stewed duck wings: preparation materials: duck wings, star anise, cinnamon, pepper, ginger, onions, cooking wine, soy sauce, light soy sauce, sugar, salt, water. Wash duck wings and scald water to remove blood. Cool oil in a hot pot and saute star anise, cinnamon, pepper, ginger and spring onions. Stir-fry duck wings until golden on the surface. Add cooking wine, soy sauce, light soy sauce, sugar, salt and water, bring to a boil and simmer for 30 minutes.

2. Ingredients: 500g duck wings, 40g ginger, 2 spring onions, 3 dried chili, 1 piece of cinnamon, 10 pieces of pepper, 2 pieces of star anise, 3 grains of rock sugar, 1 tablespoon of soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of salt, 1 tablespoon of salt and 1 piece of incense leaf. Wash the duck wings, soak for a while, soak out the blood; prepare some ingredients-sliced ginger, green onions, dried chili, star anise, pepper, incense leaves, the proportion can refer to the top auxiliary materials column.

3. Stewed duck wings: wash duck wings, slice ginger and cut green onions. Pan-fry duck wings in hot pot and cool oil until golden brown on both sides. Add sliced ginger, green onions, cooking wine, soy sauce, light soy sauce, rock sugar, salt, water, fragrant leaves, star anise, cinnamon and pepper and simmer over low heat for 40 minutes. Stew until the juice is thick and duck wings taste.

4, the practice of spicy stewed duck wings: wash duck wings and set aside, slice ginger, cut green onions into sections; heat up cold oil and stir-fry duck wings until slightly yellow; add ginger, spring onions, star anise, cinnamon and pepper to stir-fry to produce fragrance; add cooking wine, light soy sauce, soy sauce, rock sugar and water, bring to boil and cook over low heat for about 30 minutes; finally collect juice.