Material: duck neck 250g.

Duck neck

Duck neck (4 pieces)

Brine ingredients: 3 star anise, tsaoko 1 tablet, 2 licorice, 2 cloves, 5 ml cinnamon 1 tablet, 5 ml fennel, 2 fragrant leaves, dried pepper10g (cut into pieces), 20 Chinese prickly ash, 5 ml soy sauce, 30 ml soy sauce and oyster sauce/kloc.

Practice: 1. Wash the duck neck with flowing water.

2, the pot is hot, add oil, add dried pepper, pepper, ginger, garlic and saute.

3. Add the broth to boil, and the broth will not pass the duck neck.

4. Add star anise, tsaoko, licorice, clove, cinnamon, fennel and geranium.

5. Add soy sauce, soy sauce, oyster sauce, sugar and salt to boil, and adjust the brine.

7. Cover the lid and turn to low heat to boil salt water 1 hour.

8. After the salt water cools, soak the duck neck in salt water for 3 hours.

9. Take out the duck neck, fire and boil the salt water. After the salt water is boiled, put the duck neck into boiling for 20 minutes.

Exercise 2

Yanshui duck neck

Ingredients: 6 duck necks, 4 slices of ginger, 300 ml of brine sauce, 700 ml of water, 3 dried peppers, 5 g of salt and 30 ml of cooking wine.

Exercise:

1. Put a proper amount of water in the pot. After the fire boils, put the washed duck neck, ginger slices and cooking wine into it, cook for 2 minutes, take it out, rinse it and drain it.

2. Put water, brine juice, dried Chili and salt into a pot and boil;

3. Put the duck neck into the pot and cook for 30 minutes, then cover the pot and cook for 20 minutes.

Exercise 3

Duck neck

Duck neck

Braised duck neck with Chinese sauerkraut

Ingredients: 800g duck neck, 250g pickled cabbage, 3g ginger10g garlic15g onion15g dried chili, 3ml soy sauce, 5ml soy sauce, 5ml yellow rice wine, 3g salt, 5g fermented bean curd, proper amount of edible oil and broth.

Practice: 1. Boil the duck neck in a cold water pot, wash off the floating powder and cut it into small pieces.

2. Heat the wok, put oil, and stir-fry shallots, ginger, garlic and peppers.

3. Pour in sauerkraut and stir fry.

4. Add duck neck, yellow wine, soy sauce and soy sauce and stir-fry until the color is even.

5. Pour the broth, add the fermented bean curd to boil, cover it, stew until the soup is dry, season with salt and stir well.

Exercise 4

Leke duck neck

Ingredients: duck neck, onion, ginger and garlic, 2 star anise, dried pepper, corn kernels and cola.

Exercise:

1. Wash the duck neck, cut it into sections, blanch it in boiling water, take it out and dry it for later use;

2. Heat the pan and drain the oil. When the oil is hot, add onion, ginger, garlic, dried pepper and star anise to stir fry, then add duck neck to stir fry, add a small amount of soy sauce, sugar, salt and chicken essence to stir fry for 3 to 5 minutes, then add Pepsi-Cola, turn on the high fire, boil the duck neck, and turn to low heat to continue stewing.

3, duck neck stew 15 minutes, turn to high heat, collect juice, before collecting juice. Add corn kernels and stir-fry for 2 minutes.

Practice 5

Ziran duck neck

Raw material: duck neck

Seasoning: cooking wine, soy sauce, soy sauce, tender meat powder, onion, ginger, star anise and sugar.

Exercise:

1. Wash duck neck, pour a little cooking wine, soy sauce and tender meat powder for 30 minutes;

2. Pour the oil into the pot. After the oil is hot, pour the prepared onion, ginger and star anise into the pot and saute;

3. Turn on medium heat and pour in the marinated duck neck;

4. Stir fry for 5 minutes;

5. Pour hot water so that the water does not pass the duck neck;

6. After the fire boils, boil for 50 minutes on low heat;

7. Add sugar and a little chicken essence;

8. After the soup in the pot is completely dried, pour in cumin powder to taste.

Exercise 6

Jiang duck neck

Raw material: duck neck

Seasoning: 2000 grams of red halogen, 25 grams of onion, 0/5 grams of ginger/kloc-,and appropriate amount of sesame oil. 1 Spice package (containing appropriate amounts of Zanthoxylum bungeanum, Illicium verum, Cinnamomum cassia, Kaempferia Kaempferiae, Nutmeg, Angelica sinensis, Pericarpium Citri Tangerinae, Clove, Tsaoko and Flos Magnoliae).

Exercise:

1. Soak the duck neck in warm water, scrape it clean, then put it in a boiling water pot and blanch it thoroughly, then take it out and drain it.

2. Put a proper amount of water into the pot, add red and old bittern, spice bag, onion and ginger, put them into the cooked duck neck after boiling, and then turn to low heat to make sauce until the chicken neck is crisp and rotten.

3. Put the duck neck on the special barbed wire, brush it with sauce, slowly bake it on low heat until the color stops golden, and take it out. Then brush with a little sauce and sesame oil.