1, the practice of brine duck neck
Ingredients: 6 duck necks, 4 slices of ginger, 300ml of brine juice, 700ml of water, 3 dried peppers, 5g of salt and 30ml of cooking wine.
Exercise:
(1) Wash the duck neck and cut it into small pieces for later use.
(2) Put a proper amount of water into the pot, boil it, add duck neck, ginger slices and cooking wine, simmer for 2 minutes with low fire, then remove and drain.
③ Put water, marinade, dried pepper and salt into the pot, bring to a boil, put the duck neck into the pot and cook for half an hour, then cover the pot and stew for 20 minutes.
2. The practice of Coke duck neck
Ingredients: duck neck, onion, ginger, garlic, star anise, dried pepper, corn kernels and cola.
Exercise:
(1). Wash the duck neck, blanch it and cut it into a short section for later use.
(2) Put the oil in the pot, heat it, add the onion, ginger, garlic, dried pepper and star anise, then add the duck neck and continue to stir fry.
③ Next, add proper amount of soy sauce, sugar, salt and chicken essence and stir-fry for 3 to 5 minutes. Finally, add cola, bring to a boil, turn to low heat, continue stewing, and then add corn kernels and stir-fry for 2 minutes.
3. The practice of Cumin duck neck
Ingredients: duck neck, cooking wine, soy sauce, soy sauce, tender meat powder, onion, ginger, star anise and sugar.
Exercise:
(1), wash the duck neck, add cooking wine, soy sauce and tender meat powder and marinate for 30 minutes.
(2) Put the oil in the pot, heat it, pour the onion, ginger and star anise into the pot, stir-fry until fragrant, and then pour the salted duck neck.
③ Stir-fry for five minutes, then pour in hot water and cook for 50 minutes, then add sugar and chicken essence. When the soup in the pot is completely dry, pour in cumin powder to taste.
4. The practice of spicy duck neck
Sauce food is made by soaking in various spices and then air-drying and baking. The finished product has the characteristics of deep red, fragrant, spicy, sweet, hemp, salty, crisp and soft color, and is an appetizer and table wine. The duck neck has a bite, but the spicy mouth is not spicy, and it will not get angry after eating it. The duck neck itself is high in protein and low in fat, and has the functions of invigorating qi, tonifying deficiency, reducing blood lipid and beauty beauty.
Material: duck neck 250g.
Brine ingredients: 3 pieces of star anise, tsaoko 1 piece, 2 pieces of licorice, 2 pieces of clove, 5ml of cinnamon 1 piece, 2 pieces of fragrant leaves, dried Chili 10g (cut into pieces), 20 pieces of pepper, 5ml of soy sauce, 30ml of light soy sauce, and oyster sauce/kloc-0.
Practice steps:
① Wash duck neck with running water.
2. Heat the pan, add the oil, add the dried pepper, pepper, ginger slices and garlic and stir-fry until fragrant.
3. Add the broth to boil, and the broth will not pass the duck neck.
④ Add star anise, tsaoko, licorice, clove, cinnamon, fennel and geranium.
⑤ Add soy sauce, soy sauce, oyster sauce, sugar and salt to boil, and adjust the brine.
⑥. Cover the pot and turn to low heat to boil salt water 1 hour.
⑦ After the salt water is cooled, soak the duck neck in salt water for 3 hours.
⑧ Take out the duck neck and boil the brine with fire. After the salt water is boiled, put the duck neck in and cook for 20 minutes.
Second, the selection skills of duck neck
Fresh meat has a shiny surface and an inherent fragrance. When pressed with your fingers, it is elastic, the lean meat is bright red, the fat meat is white, the color is uniform, the appearance is slightly dry or moist, and it does not stick to your hands. The surface of inferior meat is dry or extremely wet, dull and inelastic, with yellow in white. The color of the deteriorated meat is dim, the depression can not be recovered after finger pressing, there is mucus on the cut surface, and an abnormal smell can be smelled. If it is slaughtered after death, the meat is dark red with purple spots and purple congestion in the blood vessels.
Third, the duck neck edible taboo
Cold patient: Not suitable for eating. People who have a cold should eat spicy powder to publish food, while duck meat nourishes yin and loves evil, which can make the cold linger and it is difficult to recover.
Chronic enteritis: Use with caution, because duck meat is sweet and salty, slippery and rich in oil, which can aggravate enteritis and diarrhea.
Hypertension: Generally, duck necks are salty and spicy. Eating too much is easy to consume too much salt, which will lead to high blood pressure.
Pregnant women: Spicy duck neck generally contains spicy spices, and it is easy for pregnant women to eat spicy spices and cause intestinal dryness and constipation.
Baby: Because the duck neck is soaked in a variety of seasonings, it tastes heavy, and the baby's digestive system is not very good, so it is easy to get angry.
Fragrant and edible: avoid eating with rabbit meat, bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat, and avoid eating with spleen and stomach deficiency and cold.