1. Seasoning: salad oil, crystal sugar, white sugar, edible iodized salt, Fujian pepper, high-quality pepper, monosodium glutamate, chicken essence, Haitian soy sauce (for pickling and coloring), Haitian soy sauce (for marinating and flavoring), crystal sugar, white wine, God of Wealth oyster sauce, seafood sauce, ribs sauce and caramel pigment.
2. Spices: Zanthoxylum bungeanum, Zanthoxylum bungeanum (preferably seedless), Illicium verum, Angelica dahurica, Amomum villosum, Amomum tsaoko, Areca catechu, Fragrant Fruit, Cinnamomum cassia, Amomum cardamom, Alpinia officinarum, Amomum villosum and Clove.
Specific practices:
Ingredients: 5 duck necks, beer 1 bottle, 3 tsaoko, 5 licorice, 3 cardamom, 6 fragrant leaves, 50 grams of rock sugar, appropriate amount of salt, 5 ginger, 5 dried peppers, 2 tablespoons of soy sauce, 3 star anise and 2 cinnamon.
1. Cut the duck neck into 4cm sections, wash all the aniseed, cut the dried pepper into small pieces and slice the ginger.
2. Pour the duck neck into the pot and add the beer.
3. Wash and chop the marinade before pouring it into the pot.
4. Then add soy sauce and soy sauce.
5, pour in rock sugar, cover and cook for about an hour.
6, you can open the lid and stir fry with a spatula to make them more evenly colored and tasty! Add a little salt at the same time.
7. About an hour, open the lid, turn to high fire to collect the juice and put it on the plate.
8. If you don't like the taste of beer, you can also use cooking wine. Duck neck can also be cut into small pieces.
Extended data:
Precautions:
1, duck neck should be chilled and peeled in bags. Be sure to marinate the boiled water before marinating, otherwise the taste will be too strong.
2. Dried Chili is best to choose dried millet pepper, because this kind of Chili is red, shiny and spicy. Keep the pepper seeds after cutting the pepper, because the pepper seeds can also increase the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and fry it slightly (avoid frying until it is spicy). After adding fresh soup and cooking, its "thick and spicy" flavor can be highlighted.
Zhou Heiya claimed to have used dozens of spices. In fact, the variety and quantity of spices are not too much, and eight or nine kinds are enough. The key is to master the dosage ratio, so that the spice can achieve the effect of harmonious taste and present a nonchalant fragrance.
4, the duck neck bone is also spicy, in fact, it is not difficult. After the duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, the spicy oil juice enters the hole, and the bones are naturally spicy. After the brine is cooked, continue to soak it to taste.