Many people like to eat duck wings and quail eggs. My family often eats them, especially on the New Year’s table. Then I will share with you the best way to eat duck wings and quail eggs today.
How to make braised quail egg and duck?
The duck wings are plucked out of the remaining duck feathers, soaked in clean water for 10 minutes, then washed, and then cut with a knife from the bend.
Put it in a pot of cold water, remove it after boiling and wash; at the same time, put the quail eggs in a pot of cold water, and peel off the shells after cooking.
Put duck wings, quail eggs, green onion and ginger in the pot.
Add appropriate amount of cold water, light soy sauce, dark soy sauce and oyster sauce, stir well and cover to boil with high heat.
After boiling, add cooking wine and old rock sugar, cover the pot, turn to low heat, and simmer for about 20 minutes.
Then add the right amount of salt and MSG according to the taste of each person, turn off the heat and simmer for more than 2 hours before taking out, which will add more flavor.
Soak the purchased duck wings in clean water for about 10 minutes, soak the excess blood, and then put them in a pot of cold water for blanching, so that the treated duck wings will have no peculiar smell. Don’t rush to fish out the marinated duck wings and quail eggs, and keep them simmered in the pot for a few hours. This will not only look good in color, but also taste more delicious. Hope you like the braised quail egg and duck.