Braised duck wings in brown sauce: sticking autumn fat selectively

Braised duck wings in brown sauce: sticking autumn fat selectively

Introduction:

"This year, it's very rare to post the Mid Autumn Festival and national day together, so enjoy yourself. Happy Mid Autumn Festival, happy National Day, all kinds of happiness to you who are reading the blog! Yesterday, when I went to the supermarket, the cashier's aunt enthusiastically talked about the Mid Autumn Festival must eat dish: braised duck ~ it sounds full of aroma. It happened that my grandfather loved to eat braised duck wings. He ran back and took a kilo of duck wings. Now it's presented: braised duck wings! "Incense!"

Production steps:

Materials required:

Duck wings: 1 jin

Tangerine peel: one piece

Fennel: how many

Tsaoko: one

Cinnamon: two

Star anise: two

Chinese prickly ash: Five

Dried pepper: Five

Ginger: five pieces

Onion: two

Whole garlic: Five

Cooking wine: 2 teaspoons

Soy sauce: 2 teaspoons

Veteran: a small spoon

Sugar: a small spoon

matters needing attention:

Production difficulty: simple

Process: firing

Production time: several hours

Taste: slightly spicy