Recipe: Homely corn roast duck wings

Home Cooking Recipe: Homely corn roast duck wings


There is no meat in the duck wings, but its unique taste is what I like. There was a fresh corn left in the house. I originally wanted to cook the soup. Later, I learned about it and wanted to drink some beer, so I produced this dish~



  1. Ginger cut into large pieces and try to be as thin as possible (it is easier to penetrate and release the taste). Wash the garlic and peel it. The duck wings are washed and cut off from the joints. Wash the corn, cut into three sections, and then cut each section into 4 pieces.

  2. First, the duck wings are boiled, and the water is boiled in a cold water until it is boiled. The water can be washed and washed, and then drained for use.

  3. Heat the pot, add the appropriate amount of salad oil (about 1 tablespoon), stir fry the ginger. After the ginger slices are colored and curled, add the garlic and continue to stir until the garlic is colored. At this point, add the crushed spicy fermented bean curd, then add the duck wings with the drained water and stir fry a few times, then add the soy sauce and saute. Add the water after the fragrance, just the water is not over the duck wings. Boil the fire, remove the floating foam, and add 5 capsules of rock sugar and pepper. Add the corn cover to the lid and turn to medium heat for 30 minutes.

  4. When the time is up, open the lid and collect the juice. When the soup is about to be concentrated, try the taste. If it is not salty enough, it can be seasoned with salt. You can go out to the pot~


The burnt duck wings are ruddy in color and have a strong spicy fermented bean curd. The main addition of pepper is to go to the cockroach. Cut corn into this shape will be very convenient to bite, and it is easier to release the sweetness of the corn cob into the sauce. Add a lot of ginger to neutralize the coldness of the duck.

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