【Inner Mongolia】Braised duck wings
Overview
This time Bao Ma made braised duck wings, which is different from the previous method. There is no fishy smell at all with my method, and the color is very beautiful. When I was making this recipe, a guest came to the house, and at the guest's request, I had to increase the amount. So after steps 1 and 2 in the process diagram, it is the picture of Bao Ma after adding the amount, but it doesn't matter. I gave the added amount in the ingredients. When you operate, just follow the amount of ingredients.
Tags
Ingredients
Steps
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Wash the duck wings (the following recipe is for 22 duck wings)
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Put the duck wings in a pot with cold water, bring to a boil over high heat, skim off the foam, use chopsticks to scoop out and drain the water
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Heat oil in a pan, add rock sugar, and stir over low heat until the rock sugar melts completely and starts to bubble. Immediately add duck wings and cover them with a lid, as they will easily splash out
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Fry over medium-low heat until the duck wings turn yellow
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Pour in boiling water to cover the duck wings (add a little more), add onions, ginger, pepper, star anise, soy sauce, cooking wine, garlic chili sauce, boil over high heat for five minutes, then turn to medium to low heat
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When half of the soup is left, add salt, and then cook until the duck wings are soft but not deboned, then take them out of the pot.
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Finished product picture!
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Finished product picture!
