How to make duck wings delicious and simple, duck wings are a complete set of practices

Share the gourmet preparation of duck wings.

Braised duck wings. Braised duck wings [2] is a home-cooked recipe with duck wings as the main ingredient; The process is teriyaki and the production is simple.

Raw materials: duck wings;

Ingredients: green onion and ginger;

Seasoning: Sichuan pepper, cinnamon, bay leaves, dried chili, star anise, peanut oil, sugar, salt, cooking wine and soy sauce.

Method: 1. Wash the duck wings with water slightly, cut off them from the wing joints, and cut the big one with a knife on each side, which is easy to taste.

2. Put it in a pot and bring it to a boil over high heat, and remove the foam.

4. Add ingredients and an appropriate amount of sugar, salt, cooking wine and water to cover the duck wings.

5. Turn on the high heat and turn to low heat after boiling.

Hot and sour duck wings. Ingredients: 600g duck wings.

Excipients: 50 grams of radish 70 grams of chili pepper (green and sharp).

Seasoning: 20 grams of ginger, 5 grams of salt, 20 grams of red grains, 10 grams of starch (corn), 25 grams of green onions, 20 grams of garlic, 3 grams of chicken essence, 14 grams of soy sauce, 20 grams of oyster sauce, 60 grams of vegetable oil.

Preparation of hot and sour duck wings [3]:

1.Fresh duck wings are removed from the residual hair, washed, cut into sections from the joints, put into a pot of boiling water to remove the blood, and take out;

2.Remove the stems and seeds of the green peppers and cut them into hob pieces;

3.The radish is soaked in acid and cut into hob pieces;

4.Slice the ginger, cut the green onion into white sections, and dice the garlic;

5.Put the casserole on the fire, add the broth, ginger slices, green onion and duck wings to boil, skim off the foam, and cover and simmer over low heat;

6.Put the wok on the fire, add vegetable oil and burn until it is hot, put in the green chili pieces, soaked radish pieces and stir-fry until fragrant, pour the duck wings and original soup in the clay pot, put salt, red juice, garlic granules, soy sauce, burn the flavor over low heat, until the duck wings are soft and glutinous, put oyster sauce and wet starch, thicken and push evenly, add chicken essence and put on the plate.

Beer duck wings. Ingredients: 6 duck wings, a small bowl of ginger slices, an appropriate amount of garlic slices, tea oil, an appropriate amount of salt, soy sauce, an appropriate amount of chili powder, a bottle of beer, and a little chopped green onion.

Method: 1. Clean up the duck wings with a knife first, cut off the fat on the edge of the wings, and leave only the complete lean wings, pluck out the remaining duck feathers, clean and chop them into small pieces and soak them in water;

2. Put a deep-sided stainless steel basin on the stove, put the duck wings in it, sprinkle a spoonful of salt, add water to flood, **boil water, and continue to cook for 2 minutes after the water boils;

3. Put the boiled duck wings under the water and rinse them repeatedly, drain the water and set aside;

4. Sit in a pot and burn the tea oil, wait for the foam of the tea oil to fade, pour in the duck wings and stir-fry on the fire, add ginger slices and stir-fry until the ginger slices are rolled up, the duck wings are golden, and the soy sauce is drizzled to color;

5. Finally, pour in the whole bottle of beer, bring to a boil over high heat, cover and turn to medium-low heat and simmer for half an hour;

6. Adjust the salt, sprinkle garlic slices and chili powder over high heat, reduce the juice and sprinkle chopped green onions.

Method: 1. Blanch the broccoli and code the plate; Blanch the duck wings, wash them in cold water and put them in a large container, add ginger slices, cooking wine, light soy sauce, salt and vinegar and marinate for 30 minutes (if you like dark color, you can add dark soy sauce).

2. Put water in another pot, add star anise, bay leaves, dried red pepper, cinnamon, and put in the marinated duck wings (pour into the pot together with the pickled soup).

Method: 1. Boil the duck wings first to drop the blood water, then add rock sugar, pepper, star anise, spices, ginger, salt, and soy sauce to cook and remove them for later use;

2. When boiling duck wings, cut some green and red peppers;

3. There are also crunchy lotus root slices;

4. There are also peanuts;

5. Stir-fry the lotus root slices first, add some salt and set aside. Then fry the duck wings, and then add lotus root slices, green and red peppers, and finally put peanuts, add a little salt, vinegar, and chicken essence.

Braised duck wing material.

Duck wing cooking wine or rice wine.

Peppercorns. Cinnamon grass fruit.

Clove fennel. Salt, brown sugar, soy sauce.

Method 1Cut off the joints of the duck wings and wash them, boil water and add cooking wine or rice wine, blanch the duck wings first, and remove the dry water for later use, 2Half a pot of water, large ingredients, (star anise) peppercorns, cinnamon, grass fruit, cloves, fennel, salt, brown sugar, soy sauce. Bring to a boil.

3.After the brine is boiled, remove the duck wings, the marinade water is submerged over the duck wings, bring to a boil over high heat, marinate on low heat for 20 minutes, turn off the heat and simmer for an hour or more.

4.Take out the marinated duck wings and let them cool and put them on the table, (I am marinated in the morning, and eat just right in the evening) It is a very delicious and beautiful side dish with wine. The rest can be refrigerated.

Ingredients: duck wings, ginger, spices.

1.Pluck the feathers off the duck wings first, then wash them and control the water for later use.

2.Prepare the ingredients, star anise, ginger, garlic seeds, peppercorns, chili pepper. Get it all sorted out and put it all together. It's convenient to use.

3. Heat the pot, put a spoonful of peanut oil, and fry the brown sugar until melted.

4.Put down the duck wings and fry them.

5.After frying on one side, flip over and fry the other side to allow the duck wings to fully absorb the sugar.

6.Then shovel all the fried duck wings into the pressure cooker, put all the ingredients in it, add some soy sauce and cooking wine, add some water, cover and simmer for 15 minutes.

7.When the time comes, don't rush to open the lid. Wait until the water vapor in the pressure cooker comes out, then turn it on, then sprinkle with chopped green onions and serve. It's simple, but it tastes good.

As follows:

Ingredients: 300 grams of duck wings; Excipients: 20 grams of chili pepper, 1 gram of dried chili pepper, 1 gram of Sichuan pepper, 1 gram of star anise, 1 gram of green onion, 2 grams of garlic, 1 gram of ginger, 3 grams of bean paste, 2 grams of light soy sauce, 1 gram of oil. The specific steps are as follows:

1. Prepare the ingredients.

2. Cut the chili pepper into cubes and set aside.

3. Heat oil in a pan and fry the duck wings over low heat.

4. Fry until lightly browned on both sides.

5. Add the bean paste and stir-fry evenly.

6. Add peppercorns, star anise, green onions, ginger, garlic and other seasonings and stir-fry evenly.

7. Add light soy sauce and stir-fry.

8. Add the chili cubes.

9. Stir-fry until broken. The dry pot duck wings are complete.

The simple and delicious duck wings are made as follows:Tools Ingredients: duck wings, green onions, ginger, garlic, light soy sauce, salt, cooking oil, wok wok, plate, basin.

1. Blanch the cleaned duck wings in a pot under cold water and cook.

2. Remove the duck wings, wash them and control the moisture.

3. Add green onions, ginger, garlic, light soy sauce, and salt to make a shed pickling for an hour.

4. Heat oil in a pan and fry the marinated duck wings until golden brown on both sides.

5. Add perilla leaves and fry for a few minutes to get out of the pot, and a delicious duck wing is ready.