Sichuan Spicy Duck Wings
A numbing, spicy dry-pot dish stir-fried with duck wings, green and red peppers, and cucumber.
Ingredients
duck wings (cleaned)
400 g
green hot peppers (cut into small segments)
100 g
red bell peppers (cut into chunks)
50 g
cucumber (cut into long strips)
100 g
Pixian doubanjiang (finely minced)
40 g
dried chili peppers (cut into small segments)
35 g
Sichuan peppercorns
10 g
star anise
2
salt
6 g
Shaoxing cooking wine
25 g
ginger (sliced)
25 g
garlic (sliced)
30 g
oyster sauce
20 g
Chinese scallion (cut into segments)
25 g
five-spice powder
15 g
vegetable oil (actual usage approx 200 g)
1000 g
sugar
10 g
monosodium glutamate (MSG)
3 g
chicken bouillon powder
4 g
Instructions
1
Ingredient Preparation
Clean the duck wings, cut the green hot peppers into small segments, cut the red bell peppers into chunks, cut the cucumber into long strips, cut the dried chili peppers into small segments, slice the ginger and garlic, and cut the Chinese scallion into segments.
2
Par-frying
Place a wok over high heat, pour in oil and heat to 70% of its smoking point, add the duck wings, green hot peppers, red bell peppers, and cucumber to the oil and fry briefly, then remove and drain off excess oil.
3
Stir-frying
Leave a small amount of oil in the wok, add the ginger, garlic, and scallion and stir-fry until fragrant, then add the Pixian doubanjiang, dried chili peppers, Sichuan peppercorns, and star anise and stir-fry until red oil is released, add the duck wings, green hot peppers, red bell peppers, cucumber, sugar, five-spice powder, Shaoxing cooking wine, and oyster sauce and stir-fry until cooked through, then add the salt, MSG, and chicken bouillon powder, stir to combine evenly and serve.
