The spicy and fragrant cold duck wings are spicy and flavorful in every inch, and they are so delicious that they can't stop

"Cold eating" originated from Yanbang cuisine, which is a kind of traditional folk food in Zigong area, Sichuan, and has a history of more than 100 years. It is characterized by spicy and fresh aroma, and the ingredients are tender, oily but not greasy.

The duck wings have been stir-fried repeatedly, and the juice has fully penetrated into the duck wings, and every inch from the skin to the bone is spicy and flavorful.

【Duck wings eaten cold】

Ingredients: 750 grams of duck wings.

Excipients: 40 grams of dried chili pepper, 1 small handful of Sichuan pepper, 1 small handful of sesame pepper, 1 teaspoon of Sichuan pepper powder, 1 teaspoon of chili powder, 2 teaspoons of cooking wine, 1 teaspoon of sugar, 1 teaspoon of white sesame seeds, 1 teaspoon of dark soy sauce, 2 teaspoons of light soy sauce, 1 teaspoon of minced garlic, appropriate amount of salt

Method:

Step 1: Wash the duck wings, chop them from the middle joint, put cold water into the pot, throw a few slices of ginger, a section of green onions, two spoons of cooking wine to boil, and fly the water, mainly to remove blood foam and impurities, and you can also preliminarily remove the smell of duck wings.

Step 2: Remove the blanched duck wings and control the moisture.

Step 3: Start another pot, add the blanched duck wings, add dark soy sauce, light soy sauce, salt, stewed meat packet, boil over high heat and change to low heat for about 20 minutes.

Step 4: Soak dried chili, pepper, peppercorns, cumin in water for later use. Soak the spices in water for a while, one is to remove some of the dryness, and the other is to make it easy to fry the paste when it is fried later.

Step 5: Put more cooking oil in the pot, add the soaked peppers, peppercorns, cumin and other seasonings and stir-fry over low heat to make the fragrance.

Step 6: After stir-frying the fragrance, put in the marinated duck wings and stir-fry evenly, and then add all the seasonings such as Sichuan pepper powder, chili powder, sugar, dark soy sauce, light soy sauce, minced garlic, and salt.

Step 7: After adding the seasoning, slowly fry over medium-low heat, so that the fragrance and umami of various seasonings such as pepper powder and chili powder can slowly penetrate into the duck wings.

Step 9: Sprinkle a handful of white sesame seeds when the duck wings are not slightly charred until the duck wings are not slightly charred.

Step 10: Continue to fry for about a minute, then turn off the heat and remove from the pot.

Serve! Don't run around during the epidemic, try this cold duck wing at home, you will definitely make it unforgettable! This cold duck wing tastes better after being refrigerated, but unfortunately I can't wait for it to be cold and eat it all after I do it a few times, it's so delicious~~

Tip: Taste better when refrigerated