Eat duck wings cold

Overview

Spicy and fragrant cold duck wings, every inch is spicy and delicious, so delicious that you can't stop eating it.

Tags

• cold dishes
• home cooking
• chili powder
• cooking wine
• duck wings
• light soy sauce
• old soy sauce
• pepper
• sichuan pepper powder
• white sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 grams of duck wings. 40 grams of dried chili, 1 small handful of Sichuan peppercorns, 1 small handful of Sichuan peppercorns, 1 teaspoon of Sichuan peppercorns, 1 teaspoon of chili powder, 2 teaspoons of cooking wine, 1 teaspoon of sugar, appropriate amount of white sesame seeds, 1 teaspoon of dark soy sauce, 2 teaspoons of light soy sauce, 1 teaspoon of minced garlic, and appropriate amount of salt.

   

2. 2 Wash the duck wings, chop them from the middle joint, put cold water into the pot, throw in a few slices of ginger, a section of green onion, and two spoons of cooking wine, boil, and splash the water. This is mainly to remove blood foam and impurities, and it can also be used to initially remove the fishy smell of the duck wings.

   

3. 3 Remove the blanched duck wings and drain them.

   

4. 4 Take another pot, add the blanched duck wings, add dark soy sauce, light soy sauce, salt, and stew meat packets, bring to a boil over high heat, then reduce to low heat and marinate for 20 minutes, take out.

   

5. 5 Soak dried chili peppers, peppercorns, peppercorns and cumin in water and set aside. Soak the spices in water for a while, firstly to remove some of the dryness, and secondly, so that they will not burn easily when fried later.

   

6. 6 Put more cooking oil in the pot, add the soaked chili, peppercorns, cumin and other seasonings and stir-fry over low heat until fragrant.

   

7. 7 After frying until fragrant, add the braised duck wings.

   

8. 8 After stir-frying evenly, add all the seasonings such as Sichuan peppercorn powder, chili powder, sugar, dark soy sauce, light soy sauce, minced garlic, and salt.

   

9. 9 After adding the seasonings, stir-fry slowly over medium-low heat, allowing the aroma and flavor of various seasonings such as Sichuan peppercorns and chili powder to slowly penetrate into the duck wings.

   

10. 10 Sprinkle a handful of white sesame seeds over the duck wings until they are lightly charred without moisture.

    

11. 11 Continue to stir-fry for about a minute, then turn off the heat and remove from the pan.

    

12. 12 Finished product! This cold duck wings tastes better after being refrigerated. Unfortunately, after making it several times, I ate it before it could cool down. It was so delicious~~