How are spicy braised duck wings made? The practice of spicy braised duck wings, how to make spicy b

Ingredients: duck wings, ginger.

Sichuan pepper dried hawthorn.

Star anise dried chili peppers.

Cumin salt. Flavored tempeh dark soy sauce.

Light soy sauce sesame oil.

White sugar, sesame seeds.

Preparation] Arrange the duck wings, add water and ginger slices to the pot and blanch.

Take out the boiled duck wings, rinse them, and drain them with foam.

Sauce: salt, flavored tempeh, dark soy sauce, light soy sauce, sesame oil, sugar.

Cumin is ground with dried chili peppers.

Preparation] Put ginger, Sichuan pepper, dried hawthorn, star anise, and dried chili pepper in a pot.

Add the seasoning sauce and water, bring to a boil and cook over medium heat for 10 minutes.

Add the duck wings. Cover the pot, bring to a boil over high heat, turn to medium heat and simmer slowly until flavorful.

Put it out with the marinade, let it cool and nibble.

Spicy flavor production:

1. Put the marinated duck wings with ground cumin chili powder.

2. Put white mushroom.

1. Before putting the duck wings, cook the marinade for a while.

2. Duck wings can also be chopped into two sections of marinade.

3. Look at the spices yourself, cinnamon bay leaves.

4. The marinade can be kept in the refrigerator and used again when it is marinated next time.

Ingredients: Liao pork ribs concentrated marinade pack, duck wings.

Method:1Remove the stray hair from the duck wings and wash them well.

2.Put it in boiling water and boil for 2 minutes to remove the blood water, remove the foam, remove the foam, remove and drain.

3.After tearing open the inner bag of Liao pork ribs concentrated marinade, pour water and heat, and add more marinade when the taste is light.

4.Bring the duck wings to a boil over high heat and simmer over medium-low heat for 30 to 50 minutes.

5.Turn off the heat and let the duck wings soak in the brine for 1 hour to fully absorb the flavor.

2.After use, the marinade can be used for cooking, boiling noodles or as a hot pot soup stock for better taste.

Step 11Clean the duck wings and necks.

Spicy braised duck wings step 22Put water in the pot, boil over high heat, add duck wings and chicken neck, pour in cooking wine and ginger slices, skim off the foam after boiling, continue to cook for 1 minute, then remove and drain.

Spicy braised duck wings step 33Prepare the spices.

Spicy braised duck wings step 44Pour oil into the pot, heat over high heat, and when the oil is 50% hot, add ginger slices and green onions and stir-fry until fragrant.

Step 55 of the preparation of spicy braised duck wingsAdd spices and stir-fry for another 1 minute.

Spicy braised duck wings step 66Pour in boiling water and add the base of the spicy fragrant pot.

Spicy braised duck wings step 77Add some coriander root, light soy sauce, dark soy sauce, salt and sugar and bring to a boil.

Spicy braised duck wings step 88Put in the blanched duck wings and chicken neck, after boiling the pot again, cover the lid, turn to medium heat and cook for 30 minutes, the spicy braised duck wings step 99After cooking, take out the duck wings and chicken neck, air dry naturally for half an hour, cool the soup in the pot, put the duck wings and chicken neck back into the soup and soak for 12 hours, remove and air dry before eating.

Blanch the duck wings first, put rock sugar in the pot and fry some sugar, pour in the duck wings and stir-fry until each duck wing is stained with sugar, add water, add ingredients, dark soy sauce and salt, and cook until the juice is dried and delicious.

Cantonese braised duck wings.

Ingredients: Seasoning].

6 duck wings; 2 green onions; 5 slices of ginger; 10 cloves of garlic; 1 chili pepper; 1 pack of Cantonese braised duck wing braised bun; 1 tablespoon soy sauce 120cc chicken broth mix.

Production process] 1.Put the marinade bun, 1000cc of water, soy sauce and chicken powder in the pot, soak for 30 minutes, and then boil for later use.

2.Wash the duck wings, put them in a pot, add an appropriate amount of water, rice wine, and ginger, boil over high heat, blanch the duck wings to remove the smell, and then take them out and rinse cold water until cool for later use.

3.Wash the leaves and cut them into long sections, pat the garlic, put them in the pot of method 1 with the chili pepper and duck wings, marinate them over low heat for about 20 minutes, simmer for another 20 minutes after turning off the heat, take out the duck wings, and bake them in the oven for 2 minutes.

Nutritional value: Duck meat - Duck meat is highly nutritious, the protein content in the edible part of duck meat is about 16 25, which is much higher than that of animal meat. Duck meat proteins are mainly sarcoplasmic protein and myosin.

The other part is the interstitial protein, which: All duck recipes].

Friends who ask questions on the mobile phone can comment on the client and click [Satisfied].

Ingredients:

Duck wings, cinnamon, tangerine peel, grass fruit, cumin, ingredients, cloves, bay leaves, 3 slices, oil, sugar, dark soy sauce, 5ml green onion, ginger, chili pepper, salt, 5 grams of chives.

Method:1Put the duck wings in a pot of cold water, boil over high heat and cook for another minute, remove the foam on the surface and wash it with hot water, and dry it for later use.

2.Heat the oil in a wok and add sugar to stir-fry until the sugar is colored.

3.Add the dark soy sauce, then add the water.

4.Place the seasoning packet in the pan.

5.Then add the green onion and ginger.

6.Add the cayenne peppers.

7.Put in the duck wings, put the chives directly into the pot without cutting, change to low heat and simmer for about 45 minutes after boiling, finally add salt to taste, turn off the heat and let it cool, and the duck wings are soaked in the marinade for 2 hours before eating.

Tips:1The oil slick and foam of the braised soup should be skimmed off frequently, and the slag should be filtered frequently.

2.Regular heat sterilization. In summer and autumn, it can be boiled and disinfected once a day in the morning and evening, and it can be boiled and disinfected once a day or every other day in spring and winter.

3.Containers. It is recommended to use ceramic utensils and avoid using iron, tin, aluminum, copper and other metal utensils, because the salt and other substances in the braised soup will react chemically with the metal, which is easy to change the color and taste of the braised soup.

4.Storage location. The soup should be placed in a cool, ventilated and dust-proof place, and covered with gauze.

5.After each marinated food, it is necessary to filter out impurities with gauze and then boil. Let it cool and seal it with plastic wrap and store it in the refrigerator.

6.Do you know the ugly braised duck wings, this is his home-cooked method, it's delicious.

Here's the link, click on it and see it for yourself.

Ingredients: duck wings.

Seasoning: Sichuan pepper, star anise (big material), cinnamon, bay leaf, cloves, soy sauce, sugar, sesame oil (sesame oil), cooking wine, green onion, ginger.

Method:1Add water, ginger and green onion to a boil in a pot, add the washed duck wings, wait for the water to boil again, remove the duck wings, and then wash with water.

2.Wash the original pot, then add water, Sichuan pepper, star anise (big ingredient), cinnamon, bay leaves, cloves, soy sauce, sugar, cooking wine, duck wings to boil, adjust the taste, and change to low heat to soak the marinated duck wings. In this way, it can be soaked for about 3 hours. Drizzle with a little sesame oil and put on a plate.

PS: Each spice can be packed into a clean and sanitized bag, or in a spice container. When blanching the duck wings, you can put in the green onion and ginger, and put cooking wine when marinating.

Soy sauce should be spared because the color of the duck wings will darken over time after serving. If time permits, you can follow my method. If you are pressed for time, you can also change to the cooking method, which is to cook the duck wings over medium-low heat.

"Halogen" can well penetrate the flavor into the raw material, and the raw material can remain intact; "Boiling" can only wrap the flavor around the raw materials, and the raw materials are easy to break. My method uses a part of the "Guangdong brine" method, but it is different from it. If there is any leftover in the original marinade, don't pour it, you can keep it for other dishes (such as:) next time

eggs, tofu, etc.).