Stewed duck fin
Ingredients: chicken essence,salt,Hawthorn,fennel,cooking wine,onion,Jiang,garlic,octagonal,grass fruit,cinnamon,soy sauce,dried chili,duck wings
Recipe Recommendations
- duck wings 500 grams
- onion 3 pieces
- Jiang 4 tablets
- garlic 4-merous
- octagonal of 2
- cinnamon a
- grass fruit one
- Hawthorn a little
- fennel a little
- dried chili a little
- cooking wine 1 tablespoon
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Stewed duck fin
1
Put appropriate amount of water in a wok (enough to cover the duck wings), add cooking wine and a piece of ginger, boil, and blanch the duck wings.
2
Remove the blanched duck wings and control the water for later use.
3
Put appropriate amount of oil in a wok, heat it, add duck wings and stir fry for 2 minutes.
4
Add ginger and garlic to saute until fragrant, add sweet glutinous rice wine, and stir well.
5
Add soy sauce, stir-fry well, add appropriate amount of broth or water, add the rest of the ingredients, boil over high heat and turn to low heat, and simmer for about 30 minutes.
6
Until the soup is thick, turn to high heat to collect the juice, and stir fry constantly until the soup is evenly wrapped on the duck wings.