Duck sausage

Ginger

How to make Jelly Duck Neck Duck Sausage

Marinate with 6% brine, 1% Hua Diao wine, 1% ginger, mix well. It will marinate about 75% portion of the duck goods

Marinate the duck neck, duck jen, duck head, duck paw, duck wing and duck collarbone for 4 hours. Duck intestines, duck tongue marinated for 1 hour

Blanch the duck goods in cold water, rinse and dry the blood foam and set aside

Oil portion and spice ratio. 0.53%, coriander seeds 0.86%, cloves 0.13%, pimentos 0.2%. Soak in warm water for half an hour.

The stock of 10% soybean oil, 5% lard, oil oil temperature of 130 degrees under the spices fried on low heat for 2 minutes spare

The stock into the stock ratio of 1.5% salt, 0.5% chicken essence, 1% monosodium glutamate, 0.1% meat BaoWang, 0.05% ethyl maltol, 0.35% red currant rice powder

The stock boiled evenly into the marinade, put into the clear soup ratio 2.5% millet chili, 0.65% pepper, 1% rock sugar. Large fire boil to small fire to cook for 30 minutes. g broth I use chicken juice, Daxi big beef powder, pork bone soup blended

duck neck duck Zhen brine 25 minutes, duck palms duck wings duck collarbone duck head brine 15 minutes, duck intestines brine 5 minutes, duck tongue brine 1 minute. Finally soak for one hour.

Vegetables brine separately, about 10 minutes to cook, soak 20-30 minutes can be

Brine can be used again. Strain the marinade and collect it for later use.