Raw materials: duck neck 3 pounds, chili powder (two tablespoons), pepper powder (two tablespoons), spleen county bean paste, star anise, grass berries, licorice, cloves, cinnamon, cumin, sesame seeds, dried chili peppers (6), pepper grains (20), dark soy sauce (to get the color), soy sauce (to get the taste), oyster sauce, salt, sugar, corn oil, ginger, garlic, soup

Method:

1. Marinade:

Pot of oil on medium heat to hot, add dried chili peppers, peppercorns, ginger slices, garlic slices stir-fry aroma, then add stock; star anise, grass berries, licorice, cloves, cinnamon, cumin, sesame seeds, soya sauce, soya sauce, oyster sauce, salt, sugar, turn on the heat to the whole marinade soup rolled to a small fire for 1 hour, the flavor of the overflowing out of the marinade to get it done.

First cooked marinade vegetarian said D, because the meat of the duck neck to pay attention to the vegetarian silk flavor, and chewing time or to be a little strong to be good, but cooking time is short (such as duck neck and marinade with the cooking system), the flavor will not be able to get into the water, and if in the marinade to cook for too long and easy to rot, wood, what gnawing bird, so the marinade needs to be the first.

2. pre-marinated:

brine cold, the duck neck first thrown to the inside of the soaking 2 to 3 hours, so that the brine can be the first flavor (to shorten the cooking time);

3. brine:

fishing out the duck neck, increase the fire will be brine to re-roll the neck back to the brine, the neck of the duck at this time due to the temperature of the neck of the duck is low, so we need to wait for a few minutes and so on. The entire marinade open roll, turn the fire to a small fire, with such a temperature so that the fresh flavor of the marinade slowly seeped into the duck neck to go, a small fire for 25 minutes or so on the OK, this time the brine good neck meat is still very dry and chewy, and the flavor of the whole into the.

4. Stir fry:

The duck neck out, brine out to the remaining small half of the pot, open the high heat to boil, add the bean paste fried flavor. Then add chili powder, pepper powder, stir fry for about 1 minute (hood to open to the largest ah, the taste of the stimulation Oh, can not stand), the duck neck into the non-stop stir fry until the marinade basically can not be seen, turn to a small fire, add chicken stir fry evenly, out of the pot!

Detailed ask Jiewei Xuan

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