Spiced duck wings
No matter what kind of bittern I like, so I want to make my own bittern. It's really convenient to buy bittern bags and raw materials.
Step 1 . Sliced ginger and garlic, washed cilantro (also known as coriander), and a bag of Chaoshan aged brine. Inside, there is a bag of aged brine packet ingredients (containing 10 grams of cinnamon, star anise, ginger, cloves, fennel, licorice, and grass fruit) and a bag of aged brine paste ingredients (containing 6 grams of salt, monosodium glutamate, water, modified starch, disodium nucleotides, meat extract, and edible spices).
Step 2 . Remove the remaining feathers from the duck wings, wash them thoroughly, and cut open at the joints.
Step 3 . Add Chaoshan braised buns, garlic slices, ginger slices, and cilantro to half a pot of water, and bring to a boil over high heat.
Step 4 . Remove impurities such as foam after burning.
Step 5 . Turn to low heat, add salt, soy sauce, and rock sugar (6 pieces), and simmer until the spices are flavorful, which is the braised sauce.
Step 6 . Discard the coriander head, add duck wings, and bring to a boil over high heat.
Step 7 . Add Lao Lu Gao when the duck wings are six or seven mature, and simmer over low to medium heat until cooked.
Step 8 . Turn off the engine and cool it down, then turn on the fire again and turn off the engine to cool it down. Repeat the above process four or five times. During this process, it is necessary to occasionally flip the duck wings to ensure even flavor.
Step 9 . After cooling and boiling the brine multiple times, it can be removed and placed on a tray. Old braised sauce is stored in a fresh-keeping box and refrigerated in the refrigerator, and can be re braised in the future.
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