How to make five-spice duck wings

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the method of cooking five-spice duck wings.

1. Wash the duck wings, blanch them in boiling water and set aside. Put a straw mat (anti-stick pan) into the casserole, cut the green onion into sections, and slice the ginger and put them into the pot. Wrap pepper, star anise, cumin, cinnamon, green onion, and cardamom in gauze or a seasoning box and put them in the pot. Place the blanched duck wings evenly in the pot. Add dark soy sauce, light soy sauce and salt to adjust the color and seasoning. Add rock sugar and water to cover the duck wings. Bring to a boil over high heat, simmer over medium heat for ten minutes, then reduce to low heat for 50 minutes.

2. Marinate the duck wings in the pot for half an hour, tie the celery, coriander and shallot into a knot, sprinkle the red pepper on the duck wings, add to the casserole and serve after 30 minutes.

3. The braised duck wings can be eaten hot or cold. Store in the refrigerator for 3 to 4 days.

After reading my introduction, I believe you have a certain grasp of the method of making five-spice duck wings. So, start practicing yourself quickly, theory needs to be verified by practice.