Health benefits
Soy sauce: enrich blood, protect teeth, protect bones
Zanthoxylum bungeanum: maintain healthy skin and mucous membranes
Star anise: regulate qi, relieve pain, Dispel cold
Ingredients
Duck wing roots ( 10 pcs ) | Chili pepper ( 3 ) |
Cooking wine (appropriate amount) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Sugar ( appropriate amount ) |
Oyster sauce ( one spoon ) | Soy sauce ( 2 spoons ) |
Dark soy sauce ( half a spoon ) | Sichuan peppercorns ( a pinch ) |
Fragrant leaves ( 1-2 pieces ) | Ginger ( 1 piece ) |
Octagonal ( 2 ) |
How to braise duck wing roots
1. Put the ginger slices into the pot, put the duck fin roots into the pot, add cooking wine, add water, blanch the water to remove the fishy flavor
2. Remove the blanched duck wing roots and set aside, and dice the peppers and set aside
3. Add appropriate amount of oil and appropriate amount of sugar in a dry pan, stir-fry over low heat until the sugar turns color
4.After the sugar melts, continue to simmer until it turns malt color, add the duck wing roots and stir-fry for one minute
5.Continue to add soy sauce, dark soy sauce, Sichuan peppercorns, oyster sauce, chili, bay leaves, star anise, and stir-fry
8.Just install it
6.Add water to cover the duck wing roots, bring to a boil over high heat and simmer for 30 minutes
7.Finally add salt and stir-fry to reduce the juice
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