Cut dried Chili into knots, soak other spices in water and drain. Monascus rice is boiled with 1200g water, and the filter residue is reserved for use.

Light a clean pot, add oil and heat it to 30% heat, then add dried chili festival, spices and the remaining ginger onion, stir fry a little, then add fresh soup and Redmi water, then add refined salt, seasoning chicken essence and seasoning chicken essence paste, and after the seasoning herb ethyl maltol is boiled, cook it for 2 hours on low fire until the fragrance and spicy taste escape, thus obtaining the marinade.

The practice of marinating duck neck: raw materials:

Packed chilled duck neck 5000g dried pepper 400g ginger 100g onion 120g octagonal 20g sparganium 10g cinnamon 8g fennel 10g tsaoko 10g pepper 10g clove 5g Amomum villosum 8g nutmeg/kloc-0. Used for) Kevin·Z chicken essence 3g, Kevin·Z vanilla ethyl maltol 3g, Kevin·Z flavor 2g, refined salt 20g Kevin·Z chicken essence 15g nitrate 1g Redmi 50g cooking wine 100g fresh soup 5000g (soup boiled with Kevin·Z broth powder) refined oil 2000g.

Method:

1. Preliminary processing of duck neck

Thaw, rinse, add 50g ginger, 50g onion, 100g refined salt, cooking wine and nitrate, and mix well. Marinate 12 hour or so, rinse with clear water and blanch in boiling water.

pickle

Put the preliminarily treated duck neck into the boiled marinade, marinate it with medium fire for 10 minute, turn off the fire, let the duck neck continue to soak in the marinade for 20 minutes, then take it out, let it cool, and cut it into pieces for eating.

Basic elements:

1. The duck neck should be peeled in bags, not with skin, otherwise it is not easy to taste and not beautiful; Be sure to marinate the boiled water before marinating, otherwise it will taste very heavy. In addition, when salting, put nitrate, which is good in color, smell and taste, but don't overdo it, so as not to be harmful to human body.

2. Millet pepper is the best dried pepper, because this kind of pepper is bright red and spicy. Keep the pepper seeds after cutting, because it has the function of enhancing fragrance. When frying dried peppers, it is advisable to replay the refined oil and fry it slightly (don't fry it to spicy taste). After adding fresh soup and cooking, it can highlight the "thick and spicy" flavor.

3. Most braised duck neck shops claim to have used dozens of seasonings. In fact, according to the chef's trial, there are not too many kinds and quantities of spices. Only eight or nine kinds of spices are common. The key is to master the examples and dosage, so that the spices can achieve the effect of harmonizing the taste and present a kind of nonchalant fragrance.

4. It is not difficult to make the stewed duck neck have the spicy taste in the bone, because the spinal cord in the spinal canal is mature after the duck neck is cooked, and the contraction will expose a small hole. When marinating, the spicy oil juice enters the hole, which will make the bones have a spicy taste and the duck neck will soon mature. In order to make it tasty, it should be soaked in spicy marinade after pickling.