Marinated Duck Wings
Step 1 . Wash the defrosted duck wings and soak them in clean water for 2 hours.
Step 2 . Prepare all materials. Pour 4 tablespoons cooking wine into the pickled duck wings, marinate for 10 minutes, and remove the fishy smell.
Step 3 . Then put it into a large pot, pour in water, cover the pot and boil.
Step 4 . It cooks a lot of dirty things.
Step 5 . Clean the duck wings and pour out the dirty water.
Step 6 . Rinse the scallions, remove the roots and cut into sections. Rinse ginger, peel and slice. Wash, remove the stalks and cut into sections.
Step 7 . Heat the wok, turn it to low heat, dry stir fry the accessories and spices.
Step 8 . Stir the incense in a small fire.
Step 9 . Pour the water into a large pot and add the duck wings.
Step 10 . Cover the pot and bring it to a boil.
Step 11 . I use sea salt. Ordinary salt is also OK.
Step 12 . Turn down the heat after it is boiled.
Step 13 . Add 2 tablespoons sea salt.
Step 14 . 2 tablespoons sugar. If you have chicken essence, you can also add less.
Step 15 . Cover the pot, simmer for 20 minutes, then turn off the heat. Cover the lid and continue to simmer for more than 30 minutes.
Step 16 . In fact, I didn't open the lid until I had supper, and it was almost an hour.
Step 17 . It tastes soft and rotten. Goose wings, duck tongues, duck gizzards, and salted pigeons can be braised in this way.
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