大家好，歡迎來到農村美食課堂，這個就是鹵鴨翅啊，它跟鹵鴨脖是同一個鹵水。像這種鹵菜店里面賣得非常貴的，但是你買回來自己做，真的沒有那么難。

首先準備一斤鴨翅，然后我們把鴨翅給它焯一下水，冷水下鍋，加入蔥結、姜片、料酒去腥，煮開以后撈出沖洗干凈。接著起鍋燒油，放入冰糖炒糖色，小火慢慢熬至紅色，然后倒入鴨翅翻炒上色，再加入生抽、老抽調個底色。

接下來就直接加開水了，因為鴨翅比較難熟，所以一定要用開水，這樣子才能保持鹵水不渾濁。然后放入八角、香葉、桂皮、干辣椒、草果、丁香以及香料包，最后加入兩勺黃豆醬提鮮增味，大火煮開以后轉中小火慢燉一個小時左右。

一個小時以后，我們的鴨翅就已經很軟爛入味了，這個時候就可以嘗一下味道，如果覺得不夠咸的話，可以繼續往里加點鹽調味，然后再加入事先泡發好的黑木耳一起煮幾分鐘就可以了。

你看，這道超級好吃又簡單的鹵鴨翅就做好啦！這個鹵水其實還可以用來鹵雞爪、鹵豬耳朵等等各種食材，只要掌握好比例，都可以做出非常美味的鹵味來。

如果你也喜歡這道菜，記得點贊收藏起來哦！也可以分享給你的朋友，讓他也學著做給你吃吧！

那有粉絲問到說為什么我的鹵水顏色沒有這么深呢？是因為我這次做的量比較大，而且我用了黃豆醬，它的顏色會比醬油更重一些。如果是做第一次嘗試的朋友，你可以適當增加一點老抽，但注意要少量多次地添加，并且全程要用中小火慢慢熬煮，不然很容易出現焦糊的情況。

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另外，這個鹵水做好以后，一定要讓它放涼，等它徹底凝固成固體之后，把它放在冰箱冷藏保存，一般可以存放一個星期左右的時間，每次拿出來吃的時候，都要重新加熱一下才更安全哦！