main ingredient
511g duck neck
auxiliary material
3 tbsps salad oil
4 cloves of garlic
4 slices of ginger
1 tbsps Haitian signature bibimbap sauce
2 tbsps Laoganma beef hot sauce
2 tbsps soy sauce
1 tbsps Haitian soybean sauce
3 pieces of nine-system preserved plum < P>1. Ingredients: main ingredient A: duck neck 511g seasoning B: salad oil 3 tbsps, garlic 4 cloves, ginger 4 slices seasoning C: Haitian signature bibimbap sauce 1 tbsps, Laoganma beef hot sauce 2 tbsps, soy sauce 2 tbsps, Haitian soybean sauce 1 tbsps seasoning D: nine-made preserved plum, licorice olives 3 tbsps, star anise 4 tbsps, cinnamon 11g, and rock sugar 11g. Other E:
2. Cut the duck neck into appropriate sections, wash it, then boil it in boiling water for 5 minutes, then take it out, and then rinse it with cold water, so as to remove some fishy smell.
3. Peel the garlic and ginger in seasoning B, pat them to pieces, cut them into pieces, heat the pot, pour in the oil, and stir-fry the garlic and ginger until golden and fragrant.
4. add the sauce in seasoning c and stir-fry until the sauce smells.
5. put the processed duck neck in and fry it for a few times to make it evenly covered with sauce.
6. pour in water, the amount of water should not exceed the duck neck, and the water should be added at one time, and adding water in the middle will affect the taste.
7. prepare seasoning d and put it into the pot in turn.
8. bring the material to the boil.
9. Then move it into a pot (if it is not available, cook it directly in the pot, but pay attention to the heat so as not to burn it dry) and cook it over low heat for more than an hour.
11. Take out the cooked duck neck and put it on the drying rack to dry the surface.
11. After the soup cools (it is best not to coagulate in winter), put the duck neck in again and soak it overnight. Then
12. Take it out and eat it, or put it on a drying rack to dry the juice on the surface.
13. Tearing and eating is super exciting.