1. Duck neck in Guangdong, very popular, especially the absolute flavor duck neck, it is the favorite of many people. Spicy flavor, the more you eat, the more you want to eat. I used to think that Jiewei Duck Neck is a foreign brand, but then I realized that Jiewei Duck Neck originated in Wuhan and is now headquartered in Changsha, which is an authentic Chinese brand.

In my memory, the price of the duck neck is ridiculously high. I remember it was 38 yuan a pound in '09, and now the price is estimated at more than 50 yuan. At that price you might as well make your own at home. Frozen duck necks are around 12 yuan a kilogram, and one kilogram of jiewei is enough to buy 4-5 kilograms of frozen duck necks.

2. What is the nutritional value of duck necks and how to choose?

Duck neck is a kind of high-protein, low-fat food, will not be angry, and will not get fat, so by many women's favor. Especially the duck neck also has the effect of benefiting the qi and supplementing the deficiency, lowering blood fat and beauty. So the lovers are constant.

The duck neck is very delicious, but when you choose to pay attention. First, smell whether there is an odor. A good duck neck has a clear flavor and no odor. Then observe whether the lean meat of the duck neck is bright red, whether the fat meat is white, and whether the color is uniform and shiny. Then press it with your hand to see if the duck neck has elasticity. Elasticity is duck neck good. If the pressure is not elastic, the color is dull and shiny, it is possible that the duck neck is slaughtered and died.

3. Share the practice of duck neck, duck neck is Hunan, Hubei, Sichuan, Jiangxi and other places famous traditional snacks. It is very appetizing with spicy and numbing characteristics. It is very suitable for drinking. Today we share the practice of spicy marinated duck neck, recipe for marinade, production method steps, duck neck flavor tips. Collect your favorite.

First step: wash the duck neck with water. Meat firm and spicy, brine duck neck recipe and practice tips to tell you, after washing, put the duck neck in cold water, boil once, add appropriate wine to remove the fishy flavor, with a martial arts fire will be a few slices of ginger boiled for 2 minutes. Remove the duck neck and pass the cold water.

Prepare some ingredients: ginger slices, scallions cut into horseshoe slices, put into a bowl, put a handful of pepper seeds, a handful of dried pepper segments, cinnamon, a few pieces of coriander, a few star anise.　A handful of fennel.

Step 2: Heat the oil in a pan. Once the oil reaches 60%, stir-fry the spices over low heat.

Sauté until the chili peppers change color slightly, add water, add a proper amount of cooking wine to deodorize, season with a spoonful of soy sauce, and color with half a spoonful of soy sauce.　Add a proper amount of salt, add a little sugar to refresh, add a little chicken essence, and then cook the soup for 4 minutes to make it thicker and more fragrant. Then put the marinade into a deeper pot.

Step 3: Bring to a boil over high heat, then turn down the heat and simmer for 45 minutes.

After 45 minutes the duck neck is cooked, but not good enough. Let's fish out the duck necks and cool the marinade. The meat is firm and spicy, the recipe and practice tips for brining duck necks tell you, after the marinade is cooled, we put the duck necks in and soak them for another night. In this way, the duck neck can be fully tasted without, letting the duck neck become soft and weak under the residual temperature of the marinade.

The next day, we fished out the duck necks. By this time the duck necks were soaked and rosy, so we cut them into small pieces with a knife. Spicy and delicious, tough brined duck neck ready to eat.　The method of spicy marinated duck neck is actually very simple, with very few steps. Read through it, the key is in the ingredients.

In a nutshell:

1. The duck neck must be fresh. It's important to deodorize them by blanching them hot. Remember to cook in cold water.

2. Marinade is key. Add a little more pepper and salt for better flavor.

3. Soak the marinade after cooling, this is the trick to make the duck neck firm and not soft.