The duck collarbone, is the bone that protrudes more below the neck. It is generally referred to as the duck rack. The main food is the sternocleidomastoid muscle attached to the bone, and the cartilage in the position of the bone joint. The duck collarbone is in the part of the duck where the neck connects to the body, so it is also the area where the lymphatic organs are more concentrated.

Spicy duck collarbone practice

1, prepare ginger, pepper, cumin, allspice, chili sauce

2, duck collarbone washed with water

3, blanch again with boiling water

4, blanched duck collarbone cooled

5, the pot of oil to put into the chili sauce

6, the seasoning into the sautéed aroma

7, blended with the duck collarbone to make the flavor

7, the duck collarbone, the chili paste and the chili paste. p>

7, into the appropriate amount of cold water and salt

8, the duck collarbone into the boil for half an hour can be

9, good duck collarbone

Animal Limba tissues and organs throughout the body of the animal, that is, in the avian neck, the subcutaneous and the bones connected to the place there are also some small Limba tissue, and completely remove these small Limba tissue is not realistic, but also to remove the skin and bones, and the skin and the bones are connected to the place there are also some small Limba tissue. Even the chicken necks and duck necks that have had their skin and thymus glands removed, there are still some small Limba knots. He said that if these small Limba tissues are not diseased, eating them will not be harmful to health. A small amount of intake, the body can be completely eliminated.