大家好，欢迎来到农村美食课堂，这个就是卤鸭翅啊，它跟卤鸭脖是同一个卤水。像这种卤菜店里面卖得非常贵的，但是你买回来自己做，真的没有那么难。

首先准备一斤鸭翅，然后我们把鸭翅给它焯一下水，冷水下锅，加入葱结、姜片、料酒去腥，煮开以后捞出冲洗干净。接着起锅烧油，放入冰糖炒糖色，小火慢慢熬至红色，然后倒入鸭翅翻炒上色，再加入生抽、老抽调个底色。

接下来就直接加开水了，因为鸭翅比较难熟，所以一定要用开水，这样子才能保持卤水不浑浊。然后放入八角、香叶、桂皮、干辣椒、草果、丁香以及香料包，最后加入两勺黄豆酱提鲜增味，大火煮开以后转中小火慢炖一个小时左右。

一个小时以后，我们的鸭翅就已经很软烂入味了，这个时候就可以尝一下味道，如果觉得不够咸的话，可以继续往里加点盐调味，然后再加入事先泡发好的黑木耳一起煮几分钟就可以了。

你看，这道超级好吃又简单的卤鸭翅就做好啦！这个卤水其实还可以用来卤鸡爪、卤猪耳朵等等各种食材，只要掌握好比例，都可以做出非常美味的卤味来。

如果你也喜欢这道菜，记得点赞收藏起来哦！也可以分享给你的朋友，让他也学着做给你吃吧！

那有粉丝问到说为什么我的卤水颜色没有这么深呢？是因为我这次做的量比较大，而且我用了黄豆酱，它的颜色会比酱油更重一些。如果是做第一次尝试的朋友，你可以适当增加一点老抽，但注意要少量多次地添加，并且全程要用中小火慢慢熬煮，不然很容易出现焦糊的情况。

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另外，这个卤水做好以后，一定要让它放凉，等它彻底凝固成固体之后，把它放在冰箱冷藏保存，一般可以存放一个星期左右的时间，每次拿出来吃的时候，都要重新加热一下才更安全哦！