Accessories: 50g of winter bamboo shoots and 50g of peanuts (raw).
Seasoning: cooking wine 15g, soy sauce 8g, monosodium glutamate 3g, white sugar 3g, vinegar 3g, watercress 10g, onion 10g, garlic 0g (fried), pepper 5g (red tip and fine dried), sesame oil 25g, starch (corn).
The characteristics of spicy duck heart: fine knife method, spicy and tender, ruddy color. The method of spicy duck heart: 1. Wash the duck heart, cut off the heart, and have both pieces;
2. Insert a cross knife in the duck heart and cut each duck heart into two pieces;
3. Then put into a bowl, add 30g of wet starch, 5g of cooking wine and 0.5g of refined salt, and homogenize for later use;
4. Fry peanuts until crisp;
5. Cut the dried pepper into small pieces and fry it with hot incense (don't fry it);
6. Cut the winter bamboo shoots into small oblique elephant eyes for later use;
7. Put the cooking wine, soy sauce, refined salt, monosodium glutamate, sugar, rice vinegar, wet starch, Jiang Shui and broth into a bowl and make juice;
8. Add duck oil to the frying spoon. When the fire is heated to 70%, add the duck heart and pour it into the colander.
9. Leave the bottom oil in the spoon, heat it on high fire, stir-fry the watercress, onion and garlic, and make it fragrant;
10. Add duck heart, then pour in the prepared sauce, turn it over a few times, and add peanuts and dried Chili oil.
Tips for making spicy duck heart: This product has a frying process and needs about 750 grams of duck oil. Eat peanuts (raw): For people with weak stomach, peanuts should not be eaten with cucumbers and crabs, otherwise it will easily lead to diarrhea.
Duck wings with spicy honey sauce
Cooking method: frying
Preparation materials:
Duck wings 10 spicy chicken wings marinade: right amount of honey barbecue sauce: right amount.
Sugar: cooking wine: soy sauce: right amount.
Menu function:
Duck wing meat has a high protein ratio, many kinds and high digestibility. It is easy to be absorbed and utilized by the human body, and has the functions of strengthening physical strength and keeping fit. It is suitable for all ages.
Production steps
1. Wash duck wings and drain.
2. Add spicy chicken wings, bittern, cooking wine and soy sauce to duck wings and marinate for 5 hours.
3. Marinated duck wings are fried in a hot oil pan until the surface is golden.
4. Then pour the honey barbecue sauce, add a little water, stir-fry the sauce with a spatula to prevent burning, and cook until the soup is thick.
Cooking Skills (3)
1, most people can eat it. (Old, sick, weak and anaemic people are more suitable for eating)
2. People who have a cold and fever, excessive internal fire and excessive phlegm and dampness, obese patients, patients with toxic heat, patients with hypertension, patients with hyperlipidemia, patients with cholecystitis and gallstones are not suitable for eating.
3, duck wing meat effect: flat, warm, sweet, into the spleen, stomach; It can replenish qi, replenish essence and marrow; Can be used for asthenia, emaciation, anorexia, diarrhea, dizziness, palpitation, irregular menstruation, postpartum hypogalactia, thirst, edema, frequent micturition, nocturnal emission, deafness and tinnitus.
Spicy duck neck raw materials: 3 kg duck neck, Chili powder (2 tablespoons), pepper powder (2 tablespoons), Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dried pepper (6 pieces), pepper granules (20 pieces), soy sauce (color selection) and light soy sauce (flavor selection)
Method:
1. brine manufacturing:
Heat the oil in the pan, add dried Chili, pepper, ginger and garlic, stir-fry until fragrant, and then add the stock; Star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt and sugar, turn to high fire to boil the whole brine soup, turn to low fire 1 hour, the fragrance overflows and the brine precipitates.
Boiling brine first is called D, because the meat quality of duck neck is tender and tasty, so it needs to be chewed with a little effort. However, if the cooking time is short (for example, the duck neck and brine are cooked together), the taste will not get in, and the cooking time in brine is too long and it is easy to rot, so the brine needs to be eaten first.
2. Pre-curing:
After the brine is cold, throw the duck neck in and soak it for 2 to 3 hours to let the brine taste first (shorten the cooking time later);
3. Marinating:
Take out the duck neck, increase the fire to boil the brine again, and add the brine back to the duck neck. At this time, because of the low temperature of the duck neck, it is necessary to wait for a few minutes for the whole marinade to boil, and then turn to low heat. At this temperature, the umami flavor of the marinade will slowly penetrate into the duck neck, and it will be OK in about 25 minutes with a small fire. At this time, the salted neck meat is still very dry and chewy, and the taste is all in.
4. stir fry:
Take out the duck neck, and when the brine is poured into a small half pot, the fire will boil, and the bean paste will be added to stir-fry for fragrance. Then add Chili powder and pepper powder and stir-fry for about 1 min (the range hood should be set to the maximum, and the taste is unbearable). Pour the duck neck and stir fry until the marinade is basically gone. Turn to low heat and add chicken essence and stir fry evenly.
Authentic duck neck practice
Exercise:
1) Wash the duck neck and rub it with vinegar when washing.
2) Marinate with salt, wine, onion and ginger for two hours.
3) There are six kinds of spices used: star anise, cinnamon, fragrant leaves, pepper, pepper and clove. Stir-fry Chili peppers first, then add other spices to stir-fry the fragrance, add chicken rack soup and fermented milk and cook for two hours)
Wuhan Jason Wu Duck Neck originated from Jason Wu Road in Wuhan. The method is to soak the chilled duck neck with high quality, wash it for many times, remove impurities, put it in the old marinade and boil it with strong fire, and then continue to stew it with low fire for one hour. According to the process, control different heat and add different Chinese herbal medicines. This pickling removes a lot of fishy smell of duck neck itself: spicy and delicious, salty and sweet, dazzling red; And the beauty lies in the marinade: Jason Wu duck neck fragrance, twenty-eight ingredients, broth.
Formula and Practice of Wuhan Jiujiu Duck Neck
In order to maintain the reputation and the lofty status of the jar, someone had to speak out and take out the treasure of the town house ... ※ Duck neck is only delicious, and the secret is all in the soup, which is so fragrant only because of the excellent seasoning. There should be 25 kinds of duck neck spices actually used (here refers to a kind of "Jingjiu" in Beijing). As for other brands, they may increase or decrease according to their own needs, but it is absolutely impossible to have as many as 35 kinds claimed by some duck neck shops. However, the duck neck of Jason Wu Road in Wuhan is the most fragrant in China. ※. It is said that a small amount of tassel millet shells were put in Shanghai, Beijing and other places. In fact, the duck neck was discovered by a die-hard fan in Wuhan (whose real name is inconvenient to announce) when he went to Chengdu to watch the ball game. A cold dish named "Spicy Rabbit Head" was found in a snack bar in Chengdu. It was extremely delicious and memorable, which aroused the general manager's infinite interest, so he found a chef in the kitchen and learned its secret method. After returning to Wuhan, to be exact, after returning to Jason Wu Road, the general manager cooked his recipes with scraps such as rabbit head, chicken head, duck head, chicken neck and duck neck, and found that duck neck was the most fragrant, which attracted neighbors to "scramble for food", so a big gourmet snack of the Chinese nation was born. Since so many people like duck necks, why not make them and sell them themselves? Thus, the first duck neck shop on Jason Wu Road was born. From obscurity at the beginning to fire all over Jiangcheng, GM's business is booming.