5,000 grams of fresh frozen duck neck, 400 grams of dried chili, 100 grams of ginger, 120 grams of onion, 20 grams of star anise, 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass, 10 grams of pepper , Clove 5g, Amomum 8g, Soybean meal 12g, Drainage 5g, Geranium 3g, Salt 200g, MSG 15g, Red yeast rice 50g, Cooking wine 100g, Fresh soup 5000g, Refined oil 2000 Grams.
Method:
1, the initial processing of duck neck
Duck thawed, rinse, add ginger 50 grams, 50 grams of onion, 100 grams of salt and cooking wine, salt and mix well, pickled yards about 12 hours, remove, wash with water, and then into the boiling water pot Take a look at the water and remove it for use.
2, spicy marinade
Cut dried chili peppers, octagonal, Sannai, cinnamon, cumin, grass, clove, Amomum villosum, pepper, bean pods, row of grass, geraniol, etc., soak in water, drain; Red yeast rice wok, add 1200 g of water熬 熬 熬 熬 熬 熬 熬 熬 熬 熬 熬 熬 熬 熬 熬.
The pot is lit and put in refined oil until it reaches 30% heat. The dried chilli festival, spices, and the remaining ginger pieces are simmered. The onion festival is slightly fried. Ingredients are mixed with fresh soup and red yeast rice, and the salt and monosodium glutamate are boiled. , cook over low heat and cook for 2 hours, until you have a spicy taste and aroma, then serve as a spicy marinade.
3, marinated
Put the newly processed duck neck into the boiled spicy marinade, and use the medium heat for 10 minutes to turn off the heat. Let the duck neck continue to soak in the spicy marinade for 20 minutes, then remove and let cool You can eat it with oysters.
Characteristics; spicy, fresh and delicious
Essentials:
1. Duck neck is best served with bags of chilled peel. Must first be pickled, then boiled water and then boiled, or the smell is too heavy.
2. It is better to choose dry peppers as dried peppers, because the peppers are red and bright and have a strong spicy taste. After peppers are cut into knots, pepper seeds should also be preserved because they also have the effect of increasing marinade aromas. When frying peppers, it is advisable to rehabilitate refined oils and stir fry until they are fried (to avoid scorching into a pungent flavor). Incorporating broth into the soup can only highlight its “hot†flavor.
3, Braised duck neck shop claims to use dozens of spices, in fact, the type of spices is not much, the amount is not large, just eight or nine kinds that can be, the key is to master the proportion of the amount of use, so that spices Achieve the savory effect and present a savory aroma.
4, duck neck bones are also with spicy, in fact, is not difficult, after the neck duck drowning, the spinal cord in the spinal cord mature shrinkage, exposing small holes, when the brine when the spicy oil sauce into the hole, the bone naturally with a spicy. Continued immersion after marinating is to make it tasty.