Rum Duck Wings

Overview

Edible effects 1. Duck meat is cold in nature, sweet and salty in taste, and returns to the spleen, stomach, lung and kidney meridians. 2. It can greatly replenish deficiency and fatigue, nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, nourish blood and promote water, nourish the stomach and promote fluid production, relieve cough and self-excitation, eliminate snail accumulation, clear away heat and strengthen the spleen, and treat weakness and edema. 3. Treat physical weakness, physical weakness after illness, and malnutrition edema.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• duck wings
• garlic
• light soy sauce
• rum
• peppercorns
• salt
• small red pepper

Ingredients

Steps

1. 1 duck wings, cleaned and set aside.

   

2. 2 Prepare a soup pot, put water in it to boil, and put the duck wings into the boiling water.

   

3. 3 Remove the duck wings from the water and set aside.

   

4. 4 Cut the garlic into small pieces and prepare Sichuan peppercorns and small chili peppers

   

5. 5 After the wok is hot, pour in the oil, add garlic, Sichuan peppercorns, and small chili peppers and stir-fry.

   

6. 6 When the seasonings are fragrant, add the duck wings and stir-fry.

   

7. 7 Add light soy sauce and rum and continue to stir-fry. More rum is needed.

   

8. 8 Add water and salt and stir evenly. After boiling the pot over high heat, reduce the heat to low for about 20 minutes, then turn to high heat to drain the soup.

   

9. 9 Finally, put it on a plate and take it out of the pot.