Braised duck feet and duck wings

Duck feet and duck wings 600g	Ginger slices Appropriate amount
Star anise 1	Cooking wine 4 small spoons
White sugar 1 small spoon	Soybean soy sauce Appropriate amount
Edible oil Appropriate amount

How to make braised duck feet and duck wings

Step 1

Mine is a mixture of duck feet and duck wings. In fact, you can also make duck wings or duck feet separately. There are about seven or eight slices of ginger, one star anise, and four small spoons of cooking wine in the picture.

Step 2

Put a small amount of oil in a small hot pot, add 1 tablespoon of white sugar, and prepare to fry the sugar color.

Step 3

Fry until the oil starts to smoke and the sugar turns into a small brown bubble gum color.

Step 4

After the sugar color is fried, the heat can be adjusted to medium high. Quickly pour the star anise and ginger slices into the pot, then add the duck wings and duck feet into the pot and stir-fry. You have to work quickly, otherwise the sugar will become bitter if it is overcooked.

Step 5

Stir-fry the duck wings and duck feet until they are browned, then pour in the prepared cooking wine. The steam from the cooking wine will take away the fishy smell of the duck meat and evaporate it. Stir fry for a while.

Step 6

Pour in an appropriate amount of soy sauce and continue to stir-fry until browned.

Step 7

Fry until the duck feet turn bright red, then pour enough cold water along the edge of the pot to cover the duck feet.

Step 8

After the soup boils, skim off the foam. Cover the pot, turn to medium-low heat, and simmer for about 30 minutes until the soup becomes thick.

Step 9

It’s out of the pot. Braised duck feet and duck wings cooking tips

Because cooking wine and soy sauce are salty, I didn’t add any extra salt. If you have a heavy taste, you can add an appropriate amount of salt to taste after boiling the soup and skimming off the foam. I also learned how to make delicious snacks, so I just brought Yanjing U8 back to my refrigerator. The original ecology has zero additions. It uses advanced hop extraction technology and yeast flavor quality control to make the taste of the wine neutralize the bitter aroma and refreshing taste of the hops. It has a unique aftertaste, is flavorful and not overpowering, and is truly enjoyable to drink! There is also a considerate easy-open bottle cap design. I am really impressed by the details. If you are interested in me, don’t hesitate and stock up now!