1) Wash the duck neck, and add some vinegar to knead it when washing

2) Marinate it with salt wine, onion and ginger for two hours

3) There are six kinds of spices used: star anise, cinnamon, fragrant leaves, pepper, and clove. Stir-fry Chili peppers first, then add other spices to stir-fry the fragrance, add chicken rack soup and fermented milk and cook for two hours. (Can it take so long? I think it will take an hour)

4) Put the duck neck into the boiled soup and cook it for 2 minutes. Is 2 minutes shorter? But the duck necks sold outside are really stiff, not too bad, maybe this is the trick)

The second method;

raw materials: 5 grams of bagged chilled duck neck, 4 grams of dried chili, 1 grams of ginger, 12 grams of onion, 2 grams of star anise, 1 grams of rhizoma kaempferiae, 8 grams of cinnamon, 1 grams of fennel, 1 grams of Amomum tsaoko, 1 grams of pepper, 5 grams of clove, 8 grams of Amomum villosum, 12 grams of cardamom, 5 grams of weed, and fragrant leaves.

Method of making:

1. Primary processing of duck neck

After the duck neck is thawed and rinsed, add 5g of ginger, 5g of scallion, 1g of refined salt, cooking wine and nitrate, mix well, marinate for about 12h, take it out, wash it with clear water, then put it in a boiling water pot for soaking, and take it out for later use.

2. Make spicy gravy

Cut dried chili into sections, soak anise, rhizoma Kaempferiae, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, pepper, cardamom, grass row and fragrant leaves in clear water and drain; Put the red rice into the pot, add 12 grams of clear water and cook it well, then remove the residue and leave the juice for later use.

put the clean pot on fire, put the refined oil into it and heat it to 3%, then add the dried chili festival, spices, the remaining ginger pieces and onion festivals and stir-fry them a little, add fresh soup and red rice water, add refined salt and monosodium glutamate to boil, and then simmer for 2 hours until the spicy taste and fragrance escape, and then the spicy marinade is obtained.

3. marinating

Put the preliminarily processed duck neck into the boiling spicy marinade, marinate it for 1 minutes on medium fire, then turn off the heat, let the duck neck continue to soak in the spicy marinade for 2 minutes, then take it out and let it cool, and then cut it into pieces to eat.

characteristics; Spicy, rich, fresh and delicious

Essentials:

1. It is better to peel the duck neck in bags chilled. Be sure to pickle and blanch before marinating, otherwise the smell will be too strong. Adding nitrate will make the color light red and the flavor better. Don't add too much! So as not to be harmful to human body.

2. For dried peppers, it is better to choose dried millet pepper, because this kind of pepper is red, bright and spicy. Pepper seeds should be kept after the pepper is cut into pieces, because pepper seeds also have the function of increasing the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and stir-fry it slightly (avoid frying it into a spicy flavor). After mixing with fresh soup, it can highlight its "strong and spicy" flavor.

3. Braised duck neck shops all claim to have used dozens of spices. In fact, the types of spices are not too many, and the amount is not too large. Just eight or nine kinds are enough. The key is to master the proportion of the spices, so that the spices can achieve the effect of harmony and taste, showing a kind of fragrance if there is something.

4. The bones of duck neck are spicy, which is not difficult. After duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, spicy oil juice enters the holes, and the bones are naturally spicy. The purpose of soaking brine after cooking is to make it tasty.