Spicy duck head and duck wings

Overview

When it comes to Nanjing people eating duck, it’s definitely not an understatement: the skin is crispy and the meat is tender, fat but not greasy, and a whole duck has its head inside and out! There are duck shops everywhere in the streets and alleys of Nanjing, which are deeply loved by the people. If you wait in line for famous shops, you will have no friends. In addition to often going to the duck shop to buy ready-made salted duck and roast duck, my family also often makes duck delicacies at home: roasting, stewing, boiling, and roasting; we especially like to nibble on the duck head, duck neck, and duck pieces. I used to braise duck in four pieces, but it was usually braised in sauce color, but I had never made spicy braised duck. That day, I also saw half a pack of hot pot base ingredients left in the refrigerator. I was worried about getting burned when eating hot pot in hot weather, so I suddenly thought of my favorite spicy duck neck. Hehe: Then just use it to make braised spicy duck heads and duck wings. The taste should not be wrong. I was worried that the hot pot base was not enough, so I added a lot of Pixian bean paste; guess what it tastes like? Haha: Let me tell you quietly: the taste is so good, so good~~~

Tags

• preparing meals
• sichuan cuisine
• cinnamon
• dried chili pepper
• duck head
• duck wings
• ginger
• hot pot seasoning
• old soy sauce
• pixian doubanjiang
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• green onion leaves
• salt

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Use tweezers to remove the stray hairs from the duck wings

   

3. 3 Then cut off about 1CM of the sharp corners of the duck wings

   

4. 4 Blanch in a pot with cold water to remove the smell, then drain and set aside

   

5. 5 Heat the wok and stir-fry: onion, ginger, cinnamon, star anise and other seasonings

   

6. 6 Then add the hot pot base ingredients and stir-fry until fragrant

   

7. 7 You can add some Pixian bean paste and stir-fry until fragrant

   

8. 8 Pour in water, cover and bring to a boil over high heat

   

9. 9 Pour the blanched duck wings into the cooking pot and cover over high heat

   

10. 10 After boiling, add sugar and dark soy sauce and turn to low heat

    

11. 11 When the duck wings are cooked, add salt to taste

    

12. 12 After a while, turn off the heat and soak in the flavor

    

13. 13 After picking it up on the plate, how about a glass of wine