Bagged chilled duck neck 5000g

Dried Chili 400g

Ginger 100g

Onion festival 120g

Octagonal 20g

Sanyan 10g

Cinnamon 8g

Fennel 10g

Amomum tsaoko 10g

Zanthoxylum bungeanum 10g

Clove 5g

Amomum villosum 8g

Cardamom 12g

Weeding 5g

Fragrant leaf 5g

Salt 200g

Monosodium glutamate 15g

Nitrate 1g

Monascus rice 50g

Cooking wine 100g

Fresh soup 5000g

Refined oil 2000g

Method:

1.

Early processing of duck neck

Thawing, rinsing, adding 50g of ginger, 50g of onion and refined salt 100g.

, cooking wine, nitrate, mix well. Marinate for about 12 hours, rinse with water and blanch in boiling water.

2.

Making marinade

Cut the dried pepper into knots, soak other spices in water and drain. Monascus rice is boiled well with water 1200g, and the residue is drained to keep juice for later use.

A clean pot is ignited, the oil is put in and heated to 30% heat, the dried chili festival, spices and the remaining ginger and onion are put in for a little stir-frying, fresh soup and red rice water are added, refined salt and monosodium glutamate are added to boil, and then simmered for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.

3.

marinating

Put the preliminarily processed duck neck into the boiled marinade, use medium fire marinade 10 minute, turn off the fire, and let the duck neck continue to soak in the marinade for 20 minutes, then take it out, cool it, and cut it into pieces to eat.