Dry pot duck wings
Overview
Duck meat is one of the main meats in the family and can be used in a variety of cooking, so it is regarded as a raw material for various delicious dishes. Duck meat has a low melting point of fatty acids, is easy to digest, has high protein content, and contains higher levels of vitamins B and E than other meats. This dry pot duck wing dish uses the essence of duck wings as the main ingredient. Duck wings are almost all lean meat and the meat is firm. There is no need to worry about greasiness. The finished product is bright in color and has a spicy and numb taste. The slightly numb and slightly spicy taste is more suitable for public tastes. It is definitely a classic dish
Tags
Ingredients
Steps
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Wash 10 duck wings and cut them in half
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Add an appropriate amount of water to the pot, add duck wings, add a spoonful of cooking wine, bring to a boil, then cover and simmer for seven to eight minutes
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Rinse the cooked duck wings and drain the water
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Then add some five-spice powder and light soy sauce and marinate for 15 minutes
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Remove leaves from celery and cut into sections, cut dried chilies into sections, slice garlic, slice ginger, and appropriate amount of red pepper
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Add two tablespoons of flour to the marinated duck wings and mix well
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Heat oil in a pot and fry duck wings over medium heat
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Fry until golden brown as shown in the picture and serve
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Leave some oil in the pot, add ginger, garlic, dried chili peppers, and red peppercorns and stir-fry over low heat until fragrant. You can moisten the dried chili peppers and peppercorns so that the pot will not burn easily
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Add the celery segments and stir-fry over high heat
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Pour in the fried duck wings, add a spoonful of spicy sauce, an appropriate amount of salt, light soy sauce, and chicken powder and stir-fry over high heat
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Finished product picture.
