Stewed duck wings with licorice and Siraitia grosvenorii

Stewed duck wings with licorice and Siraitia grosvenorii

Introduction:

"It's delicious. It's made of licorice and Siraitia grosvenorii. It's very delicious. After eating, it's sweet and comfortable. Especially in dry autumn. Siraitia grosvenorii has the functions of clearing lung and throat, resolving phlegm and relieving cough, moistening intestines and defecating; Glycyrrhiza uralensis has the functions of Supplementing Qi and tonifying middle, relieving pain, moistening lung and relieving cough, purging fire and detoxifying

Production steps:

Step 1: get all the materials ready.

Step 2: wash Siraitia grosvenorii and Glycyrrhiza uralensis and soak in water for a while.

Step 3: wash the duck wings and cut out the middle and tip of the duck wings.

Step 4: boil water in the pan, add duck wings, cook over high heat and continue to cook for about 2 minutes.

Step 5: take out and rinse with water.

Step 6: put the duck wings into the rice cooker, add Siraitia grosvenorii, licorice and soy sauce.

Step 7: put the duck wings into the rice cooker, add Siraitia grosvenorii, licorice and soy sauce.

Step 8: add about 2 cm of water to the duck's wings.

Step 9: cover the cooker and press the cook button.

Step 10: cook until the juice is collected. When the juice is nearly collected, use chopsticks to keep turning to prevent sticking to the pot.

Step 11: in the process of cooking, turn it frequently, so that the coloring will be more uniform.

Step 12: finally, the soup is thick and can be taken out of the pot without water.

Materials required:

Duck wings: 500g

Siraitia grosvenorii: 1 / 5

Licorice: 10g

Raw soy sauce: 1 tablespoon

Veteran: Xiao Xu

Note: 1, in the process of cooking, to often turn, so that the color will be more uniform. 2. All portions in the material can be increased or decreased according to personal taste.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet