Red-Stewed Duck Feet and Duck Wings
In hot weather, my father occasionally drinks a bottle of beer and makes some food and drinks for him. The homely Red-Stewed Duck palm and duck wings taste delicious and are much safer than those bought. Using an electric rice cooker for braising is simple and convenient.1. Put whatever spices are at home, or simply use supermarket bagged braised ingredients. Adding some chili would make it taste better. Adjust the seasoning according to your own preferences.2. After marinating, promptly remove the duck feet and wings and let them cool. This way, the duck feet and wings will bounce more and not become too soft or rotten. If you want the taste to be stronger, wait for the braised soup to cool before putting it back to soak overnight.3. Eating directly this way is more refreshing and chewy. For those with stronger flavors, you can mix them cold with chili oil, vinegar, ginger, garlic, etc.
Step 1 . Collection of main ingredients.
Step 2 . Wash the duck feet and wings thoroughly and blanch them in cold water until the white foam no longer increases significantly.
Step 3 . Wash the blanched duck feet and wings thoroughly and place them in an electric rice cooker.
Step 4 . Add ginger, garlic, chili, fragrant leaves, star anise, grass fruit, mountain naphthalene, and Sichuan pepper.
Step 5 . Add about 2 tablespoons of salt, approximately 30 grams.
Step 6 . 3 tablespoons soy sauce.
Step 7 . 3 tablespoons honey braised soy sauce (you don't need to add sugar with this).
Step 8 . Add untreated water, stir a few times, and cook for 30 minutes.
Step 9 . Take out the cooked duck wings and duck feet and let them cool. If you want a stronger flavor, you can wait for the braised soup to cool down before soaking the duck feet and wings overnight.
Step 10 . Eat refreshing Q-pop directly. For those with strong flavors, you can add ginger, garlic, vinegar, chili oil and mix them cold.
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