Recipe for braised duck wings with winter melon

Chop the duck wings into pieces, rinse off any bone fragments, squeeze out the excess water, and marinate with cooking wine.

Sauté scallions, ginger, and garlic in oil.

Stir-fry until slightly yellow, then add a few peppercorns and one star anise.

Duck wings in the pot

Add 2 teaspoons of first-pressed soy sauce

Add 1 teaspoon of oyster sauce

Stir-fry evenly, add water to the same level as the duck wings, cover and bring to a boil over high heat, then reduce heat and simmer for about 20 minutes.

While the duck wings are cooking, prepare the winter melon. Peel the winter melon, cut it into large chunks, rinse it, and drain.

Cut the bell peppers

Simmer the duck wings for about 20 minutes, reducing the sauce by more than half, leaving one-third of the broth.

Add the winter melon to the pot, stir-fry evenly, cover and cook for another 8-10 minutes, stirring occasionally to ensure even heating.

Wait until the winter melon is slightly translucent, then taste it; it should be soft and glutinous.

Add bell peppers to the pan before removing from heat, and adjust the salt and MSG.

Stir-fry evenly, then turn off the heat after 1 minute.

The broth mixed with rice, along with winter melon and duck wings, is a perfect match.