Braised Goose Wings in Lo Shui

Ingredients

Instructions

1. 1

   Blanch goose wings: Bring a pot of water to a boil. Add goose wings and blanch for 5 minutes. Remove and rinse thoroughly under cold water to remove impurities. Drain well.

2. 2

   Prepare Lo Shui stock: In a large pot, add water, star anise, cinnamon stick, bay leaves, cloves, Sichuan peppercorns, dried tangerine peel, galangal, ginger, and garlic. Bring to a boil.

3. 3

   Add seasonings: Once boiling, add rock sugar, light soy sauce, dark soy sauce, Shaoxing wine, and salt to the pot. Stir to dissolve the sugar and combine well. Bring the Lo Shui to a rolling boil.

4. 4

   Braise goose wings: Carefully add the blanched goose wings into the boiling Lo Shui. Ensure the wings are fully submerged. Reduce heat to low, cover the pot, and simmer for 60 minutes.

5. 5

   Continue braising and rest: After 60 minutes, turn off the heat but keep the goose wings in the Lo Shui, covered, for another 30 minutes to allow them to absorb more flavor and become more tender.

6. 6

   Serve: Remove the goose wings from the Lo Shui. They can be served warm or at room temperature. The Lo Shui can be strained and saved for future braising.