Practice of marinated duck neck
Braised duck head
Practice 1:
Raw materials:
3 duck heads, 3 garlic kernels, pepper 1 piece, green onion 1 root, 3 slices of ginger, 2 spoons of salad oil, 5 bowls of clear water, soy sauce 1 bowl, rice wine 1 spoon, 2 spoons of rock sugar, and spiced halogen packets 1 packet.
Method:
1, unhairing the duck head, removing the trachea, and washing for later use.
2. Crush the garlic, cut the pepper into sections, cut the shallots from head to tail, and slice the ginger for later use.
3. Add 2 tablespoons of salad oil to the hot pot, add garlic, pepper, shallots and ginger slices and saute until fragrant.
4. Add the required water, soy sauce, rice wine, rock sugar, spiced halogen bag and fragrant materials to boil in a pot.
5. Put the duck head into the marinating pot and marinate it for about 10 minutes on medium fire.
6. Turn off the fire, cover and stew for about 10 minutes, and then take off the pot.
Practice 2:
Ingredients: duck head, liao ribs concentrated marinade, dried pepper and pepper.
Practice:
1, duck head washed, boiled in boiling water for 2 minutes to remove blood, then scooped up supercooled water and dried for later use.
2. After tearing open the inner bag of liao ribs concentrated marinade, directly put it into 1.5 kg of clean water and heat it to dilute it into liquid.
3. Let the brine boil and let it cool. Put the duck head in and soak it for more than an hour before taking it out.
4, the wok is hot, put a small amount of oil, stir-fry pepper and dried pepper on a small fire. Pour in brine and boil
5, put the duck head in the pot, simmer for about half an hour.
6. Remove the cut duck head, drain the water, let it cool, and air dry naturally to eat.
Practice of braised duck neck
Materials:
Three duck necks, skin and cut in two. Skin has other uses. Star anise, clove, pepper and fennel.
Practice:
Add lard, stir-fry with white sugar, stir-fry with spices, release and pour into duck neck to stir-fry and color. Put oyster sauce, Chili sauce, a little soy sauce, sugar, add water to drown the duck neck surface, bring it to a boil, and simmer until it tastes delicious and turns off. After the duck neck is marinated, it can be fried and colored. Add some star anise, cinnamon, Amomum tsaoko and pepper to the middle wing of duck, add rock sugar, salt wine ginger, put some water to boil, cook for half an hour, put the duck wings in, and marinate. Take out two oranges, beat the pulp into juice and add sugar to boil and pour it on the duck wings. The duck skin is soaked in water first, then put into the marinade of marinated duck wings, boiled until soft and rotten, drained, fried in a pan, and sliced.