How to make braised duck feet and duck wings

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  1

  A collection of main ingredients.

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  2

  Wash the duck feet and wings and blanch them in cold water until the foam no longer increases significantly.

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  3

  Rinse the blanched duck feet and duck wings and put them into the rice cooker.

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  4

  Add ginger, garlic, chili pepper, bay leaves, star anise, grass fruit, kaempferol and Sichuan peppercorns.

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  5

  Add about 2 tablespoons of salt, about 30 grams.

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  6

  3 tablespoons light soy sauce.

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  7

  3 tablespoons honey braised soy sauce (you don’t need to add sugar if you add this).

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  8

  Add water to cover the ingredients, stir a few times, and cook for 30 minutes.

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  9

  Take out the cooked duck wings and duck feet and let them cool. If you want the flavor to be stronger, you can wait for the stew to cool down and then soak the duck feet and wings overnight.

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  10

  Eat the refreshing Q bomb directly. For those with a strong taste, you can add some ginger, garlic vinegar, chili oil and eat it cold.

Tips

1. Use whatever spices you have at home, or just use the marinade in supermarket bags. Adding some chili will make it taste better. Adjust seasoning to your liking.
2. After marinating, take out the duck feet and duck wings and let them cool down in time. This way, the duck feet and duck wings will be more elastic and not too soft. If you want the flavor to be stronger, wait for the stew to cool down before soaking it overnight.
3. It is more refreshing and chewy to eat it directly. If the taste is stronger, you can use chili oil, vinegar, ginger, garlic, etc. to cool it.