Duck neck for a long time ~ the first Jingwu duck neck in Wang Songlin, Wuhan-the formula and practice of Jingwu duck neck
Although duck neck is only a small food to accompany meals and wine, its nutritional value can not be ignored. As we all know, ducks are cool, and they are often eaten to calm the liver and remove fire, while peppers in the ingredients are warm but not dry, dehumidifying and annoying, appetizing and invigorating the spleen. High protein, low fat, delicious taste, tender meat, spicy and endless taste. It also has the effects of invigorating qi, tonifying deficiency, warming stomach, promoting fluid production, regulating yin and yang, reducing blood fat and caring skin.
Ingredients: 5000g of bagged chilled duck neck, 400g of dried chili, ginger100g, scallion120g, star anise 20g, rhizoma anemarrhenae10g, cinnamon 8g, fennel10g and tsaoko/kloc. 5 grams of weeds, 3 grams of fragrant leaves, 200 grams of refined salt, 50 grams of monosodium glutamate 15, 50 grams of red rice, 5000 grams of cooking wine 100, 5000 grams of fresh soup and 2000 grams of refined oil.
1, the primary processing of duck neck
Thaw the duck neck, rinse it, add 50g of ginger, 50g of scallion, 50g of refined salt100g, cooking wine and nitrate, mix well, marinate for about12h, take it out, wash it with clear water, then put it in a boiling water pot for soaking, and take it out for later use.
2. Make spicy marinade
Cut dried capsicum into knots, soak star anise, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Zanthoxyli, Fructus Amomi Rotundus, Herba Cyperi, and Folium Cinnamomi Japonici in clear water, and drain; Add water1200g into the pot and cook well, then remove the residue and leave the juice for later use.
A clean pot is ignited, put in refined oil and heated to 30% heat, then add dried chili, spices, remaining ginger and onion, stir-fry a little, add fresh soup and red rice water, add refined salt and monosodium glutamate to boil, and then simmer for 2 hours until the spicy taste and fragrance escape, thus obtaining the spicy marinade.
3. Marinating
Put the preliminarily processed duck neck into the boiling spicy marinade, turn off the heat with medium fire marinade 10 minute, let the duck neck continue to soak in the spicy marinade for 20 minutes, then take it out and let it cool, and then cut it into pieces to eat.
Precautions:
1, duck neck should be peeled in bags chilled. Be sure to pickle and blanch before marinating, otherwise the smell will be too strong.
2. It is better to choose dried millet pepper for dried peppers, because this kind of pepper is red, shiny and spicy. Pepper seeds should be kept after the pepper is cut into pieces, because pepper seeds also have the function of increasing the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and fry it slightly (avoid frying it to a spicy flavor). After adding fresh soup to cook it, its "strong and spicy" flavor can be highlighted.
3. Braised duck neck shops all claim to have used dozens of spices. In fact, the types of spices are not too many, and the amount is not too large. Just eight or nine kinds are enough. The key is to master the dosage ratio so that the spices can achieve the effect of harmony and taste, showing a kind of fragrance if there is nothing.
4, duck neck bones are also spicy, in fact, it is not difficult. After duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, spicy oil juice enters the holes, and the bones are naturally spicy. After the brine is cooked, continue to soak it in order to make it tasty.
Drool. . . . . . . . . . . . . . .