卤鸭翅
步骤step1https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902997016640.jpg将所有调料放水中煮半个小时，有老汤的把老汤倒进去，炖肉剩下的汤都可以
步骤step2
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902997226551.jpg材料放盆里泡一个小时清洗干净
步骤step3
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902997465435.jpg凉水下锅水开后撇去浮沫
步骤step4
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902997625695.jpg分别捞出过凉水，过凉的目的是让肉质更紧实
步骤step5
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902997884966.jpg过凉后下锅大火10分钟
步骤step6
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902998000313.jpg煮好的鸡蛋放进卤汤里，转小火煮20分钟
步骤step7
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902998270803.jpg共煮30分钟就可以关火浸泡一夜味道更浓郁
卤鸭翅的成品图https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146908645887551.jpg
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902996751195.jpg
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902996838293.jpg
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146908645887551.jpg
https://st-cn.meishij.net/rs/130/149/3849880/n3849880_146902996751195.jpg
卤鸭翅的烹饪技巧技巧tips
浸泡一晚上捞出肉类，卤汤烧开晾凉放冰箱冷冻下次再卤东西时可以当老汤用
颜色极好 好吃好吃
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