Packed chilled duck neck 5000g dried chilli 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. 38+05g nitrate 1g red rice 50g cooking wine 100g fresh soup 5000g 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.

Make marinade

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 to 30% heat, add diced dried chili, spices and the remaining ginger and onion, stir fry, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and simmer for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.

soak

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 small holes. When marinating, the spicy oil juice enters the hole, which will make the bones have a spicy taste and the duck neck will mature soon. In order to make it tasty, it should be soaked in spicy marinade after pickling.