Raw materials:

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.