A home cooked recipe for freezing duck wing roots

Pepper duck wings. Ingredients: duck wing root, Sichuan-style red oil, soy sauce, pickled pepper, garlic, ginger rice, white sesame, white wine, cooking wine, light soy sauce, dark soy sauce, sugar, seasoning, cinnamon, whole peppercorns, Sichuan pepper powder.

Method: 1. After the duck wing root is washed with flying water, pour water, ginger slices, green onions, ingredients, cooking wine, and salt into the pot, and cook for about 15 minutes until cooked.

2. Take a heat-resistant bowl, put in the green onion white segment, ginger rice, garlic rice, white sesame seeds, Sichuan-style red oil, heat the pot over low heat until smoking, then pour it into the bowl with chili pepper in stages, stir evenly and set aside.

3. Pour light soy sauce, dark soy sauce, salt, sugar, white vinegar (a little bit), cooking wine, white wine, dried Sichuan pepper, Sichuan pepper powder, and pickled pepper into the crisper box to make juice.

4. Pour the hot chili oil into the prepared sauce, mix the duck wings and marinate them, refrigerate them in the refrigerator, and turn them over halfway.

Ham radish and duck wing soup.

Ingredients: duck wing root, ham, white radish, green onion, ginger, salt, white pepper, cooking wine.

Method: 1. Wash the duck wing roots, cut the ham into long slices, cut the white radish into strips, slice the ginger, and cut off the green onion.

2. Cut off the duck wing root from the middle, take it out and rinse it with water after blanching, and remove the small fluff.

3. Put water in the casserole, put in the blanched duck wings and ham after the water boils, cook in the cooking wine after boiling, and simmer for one hour on low heat.

4. Put in the white radish strips, add salt, simmer for another half hour, and finally put white pepper.

A complete list of duck wing root practices.

The duck wing root is the second half of the duck wing, the duck wing root is more meat than the tip of the duck wing, and it tastes better, and there are many ways to make the duck wing root, and the flavor of each one is different, but do you know the whole practice of the duck wing root? The following mother's network encyclopedia will tell you the practice of duck wing root!

Marinated duck wings. Ingredients: 10 duck wing roots, 1 pot of Dongshan duck head marinade.

Method: 1. Blanch the duck wing root in boiling water for 1 minute, then remove it and rinse it in cold water.

2. Pluck out the fine hairs on the roots of the duck wings, then wash them with water and set aside.

3. Boil the Dongshan duck head marinade, put in the duck wings of method 2, turn to low heat and boil.

4. Continue to cook for about 30 minutes, turn off the heat, then soak for about 30 minutes, then remove the duck wings, then dry them and set aside.

5. Heat the oil pan to about 160, put the duck wings of method 4 into the pot, and fry them over medium heat for about 1 minute until the surface is burnt and fragrant.

Sauced duck wings. Ingredients: 10 duck wings, 1 small broccoli, several slices of ginger, 1 star anise, 2 bay leaves, 3 dried red peppers, appropriate amount of cinnamon, cooking wine, light soy sauce, salt, sugar.

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).

1. Ingredients: 500 grams of duck wing root, 2 lemon slices (made of honey), 15 ml of lemon juice (made of honey), 1 small piece of ginger, 1 small slice of tangerine peel, 1 small handful of Sichuan pepper, 3 dried chili peppers, 1 star anise.

2. Peel the ginger and pat it off.

3. Blanch the duck wings in a pot of boiling water, remove and drain.

4. Put about 800ml of water into the pot from the new, put all of it into the boil, after the water boils, turn to low heat and boil for about 10 minutes to bring out the flavor.

5. Pour in the duck wings, sink the duck wings into the soup, cover the pot and cook for about 40 minutes. Flip several times during the burning process to evenly heat it.

After a few minutes, open the lid and stir-fry with a spatula, stir-fry the remaining water in the pan and turn off the heat.

1. First of all, be sure to choose fresh duck wing roots, if it is frozen, take it out in advance to thaw.

2. Take the ginger and the green onion and wash it, then cut the chives into two centimeters and cut the ginger into slices.

3. To clean the root of the duck wings, carefully check whether the duck feathers are clean, many of them are hidden in the folds and are not easy to see.

4. Add an appropriate amount of water to the pot, put the cleaned duck wing root into it after boiling, and then the pot will have a layer of foam on the top of the pot.

5. Add an appropriate amount of salad oil to the pot, and after it is hot, add the duck wing root, chives, and ginger slices and stir-fry a few times.

6. You can add light soy sauce, dark soy sauce, balsamic vinegar, five-spice powder, salt and other seasonings to the pot, and then add water and simmer.

7. After the duck wings in the pot are fully cooked, add the chicken essence and stir well, then put it on a plate and serve.