Raw materials: 5 duck heads, duck wings 1 kg, 300g duck feet, 2 duck necks, a small piece of ginger, half a green onion, a whole garlic, 0/2 dried peppers 1 piece, fragrant sand 1 piece, cumin 1 g, fennel/kloc.
1 Wash the prepared duck heads, wings, paws and duck necks first, then soak them in clean water for half an hour to remove excess blood. Tips: there will be a thin layer of white skin on the surface of duck neck, which is best cut with scissors, otherwise the duck neck will not be easy to taste when it is marinated, as shown in the following figure.
2. During the soaking of the duck goods, we will prepare other materials. Today, I have prepared 1 1 species of spices for the marinated duck goods, including dried pepper, fragrant sand, cumin, dried tangerine peel, fennel, Amomum tsaoko, star anise, fragrant leaves, pepper, cinnamon and clove. These spices have the functions of removing fishy smell, enhancing fragrance and enhancing fragrance, which is very good. After the spices are prepared, it is best to soak them in warm water for a while, so that not only the surface gray layer can be cleaned, but also the astringency of some spices can be removed, and it is not easy to paste when the spices are fried later, as shown in the following figure.
3. Then prepare the auxiliary materials, peel and slice the ginger, wash and cut the green onions, and remove the skin of garlic without chopping. The green onions here can also be replaced by chives as shown in the figure below.
4. Then adjust the seasoning juice for the marinade. Pour 5 tablespoons of light soy sauce, 6 tablespoons of dark soy sauce, 3 small crystal sugar, 1 tablespoon of oyster sauce, 5 tablespoons of oil spice and a proper amount of salt into the bowl and stir well. Because what we are going to do today is spicy braised duck, so I added some oil and spicy seeds to the seasoning juice to increase the spicy degree. Friends who can't eat spicy food can choose not to put oil and spicy seeds as shown in the figure below.
5. Put the soaked duck in cold water, then add 3 spoonfuls of cooking wine, half of ginger slices and scallion segments. After boiling with strong fire, turn to medium fire and blanch for 3 minutes. After 3 minutes, take out and wash for later use, as shown in the following figure.
6. Pour an appropriate amount of cooking oil into the pot, and pour all the spices and onion, ginger and garlic into the pot. Stir-fry the fragrance in medium heat as shown in the figure below.
7. Then add 3 spoonfuls of pillar sauce and stir-fry with medium heat. Pillar sauce has a good refreshing effect, so it is best not to omit this material as shown in the following figure.
8. Then we pour all the blanched duck goods into the pot and stir-fry until the color is even, as shown in the figure below.
9. Pour the beer and the seasoning juice made before, cover it, and after the fire boils, turn to low heat and marinate for 40 minutes. You can taste the saltiness of the brine halfway. If it is not salty enough, add some salt. The brine here is better than the dishes you usually eat, because after the duck is marinated, it needs to be soaked to make it tasty. If it is not salty enough, it is difficult to make the duck taste as shown in the following figure.
10. After marinating, let the duck goods soak in it for about 1 hour before eating, and the taste is better, as shown in the following figure.
1 1, mother has used the Sichuan-style spicy bittern formula for 30 years, which is a perfect match for marinating duck. The bittern is pure and spicy, as shown in the following figure.