👨‍🍳 作り方

1. 1

   Blanch the duck wings: Place duck wings in a large pot, cover with cold water, and bring to a boil. Boil for 3 minutes to remove impurities. Drain and rinse under cold water. Pat dry.

   💡 プロのコツ: Blanching ensures a clean-tasting broth without scum.
2. 2

   Toast the spices: In the same pot, lightly toast star anise, cinnamon stick, fennel seeds, Sichuan peppercorns, cloves, and black cardamom over medium heat until fragrant. Place in a spice bag or cheesecloth pouch.

   💡 プロのコツ: Toasting enhances depth but avoid burning.
3. 3

   Build the braising liquid: Return the blanched duck wings to the pot. Add water, light soy sauce, dark soy sauce, rock sugar, Shaoxing wine, salt, sliced ginger, smashed garlic, scallions, and the spice bundle.

4. 4

   Braise the duck wings: Bring the liquid to a gentle boil, then reduce heat to low, partially cover, and simmer gently for 1 hour 30 minutes, turning the wings every 30 minutes. The meat should be tender and easily pull away from the bone.

   💡 プロのコツ: Maintain a bare simmer; boiling makes meat tough.
5. 5

   Rest and cool: Turn off the heat and let the duck wings cool in the braising liquid for at least 1 hour, or preferably 2-4 hours, to allow deeper flavor absorption. Serve warm or chilled.