Ingredients: 3 pounds of duck neck, chili powder (two tablespoons), Sichuan pepper powder (two tablespoons), Pi County bean paste, star anise, grass fruit, licorice, cloves, cinnamon, fennel, incense Leaves, dried chili peppers (6 pieces), peppercorns (20 pieces), dark soy sauce (for color), light soy sauce (for flavor), oyster sauce, salt, sugar, corn oil, ginger slices, garlic slices, stock

Preparation method:

1. Preparation of brine:

Put oil in a pot and heat over medium heat until hot, add dried chili peppers, peppercorns, ginger slices and garlic slices and stir-fry When the aroma comes out, add the stock; star anise, grass fruit, licorice, cloves, cinnamon, fennel, bay leaf, dark soy sauce, light soy sauce, oyster sauce, salt, sugar, turn to high heat until the whole stewed soup boils, turn to low heat for 1 hour. The aroma is overflowing, and the brine is ready.

Cook the brine first, as mentioned D, because the meat of the duck neck is very delicate and has a strong flavor when chewing, but it is better to cook it If the time is short (for example, duck neck and brine are cooked together), the flavor will not be able to enter. If it is cooked in the brine for too long, it will easily rot, and the bird will not eat its head, so the brine needs to be done first.

2. Pre-marinate:

After the brine is cold, throw the duck neck into it and soak it for 2 to 3 hours, so that the brine can absorb the flavor first (shortening the subsequent cooking time);

Take out the duck neck, turn up the heat and bring the brine back to a boil, then add the duck neck back into the brine. At this time, the temperature of the duck neck is low, so you have to wait a few more minutes for the entire marinade to simmer. Bring to the boil, turn the heat to low, and use this temperature to allow the flavor of the marinade to slowly penetrate into the duck neck. The low heat will be OK for about 25 minutes. At this time, the braised neck meat is still very dry and chewy.

4. Stir-fry:

Take out the duck neck, pour out the brine until half of the pot is left, turn up the heat and bring to a boil, add bean paste and stir-fry When the aroma comes out, add chili powder and Sichuan peppercorn powder and stir-fry for about 1 minute (turn on the range hood to the maximum, the smell is so exciting that I can’t stand it). Add the duck neck and stir-fry continuously until the marinade is basically If you can’t see it, turn to low heat, add chicken essence, stir-fry evenly, and take it out of the pot!

Authentic duck neck cooking method

Method:

1) Wash the duck neck Clean, add some vinegar and rub it when washing

2) Marinate with salt, wine, green onions and ginger for two hours.

3) The following six spices are used: star anise, cinnamon, bay leaves, Chili pepper, Sichuan peppercorns, cloves. First stir-fry the chilies, then add other spices and stir-fry until fragrant, add chicken soup and fermented bean curd juice and simmer for two hours)

Wuhan Jingwu Duck Neck, first originated on Jingwu Road, Wuhan, and its cooking method is as follows Soak the chilled high-quality duck neck, wash it several times to remove impurities, put it in old marinade water and bring it to a boil over high heat, then continue to simmer it over low heat for one hour, follow the process, control the heat at different times, and put in different Chinese herbal medicines. material. Braised in this way, a lot of the fishy smell of the duck neck itself is removed: spicy and fragrant, salty and sweet, and eye-catching red; and the best part comes from the marinade: Jingwu duck neck fragrant, twenty-eight ingredients and old soup.

Wuhan Jiujiu Duck Neck Recipe & Method

In order to maintain the reputation of a certain person, and to maintain the lofty status of the jar, a certain person had no choice but to commit the most outrageous crime in the world and take out the treasure of the house... ※The reason why the duck neck is delicious is all in the soup. The reason why the soup is so fragrant is because of the fine spices. ※The actual number of duck neck spices used should be 25 (here refers to a "Jingjiu" in Beijing). As for other brands, they may increase or decrease according to their own needs, but it is absolutely impossible to be as 35 as some duck neck restaurants claim. so many. The duck necks on Jingwu Road in Wuhan are only the most fragrant in the country because they are said to contain a small amount of tasseled millet husks, which are not allowed in other places such as Shanghai and Beijing. In fact, the duck neck was created by a die-hard fan from Wuhan (whose real name cannot be disclosed). When he went to Chengdu to watch football, he found a cold dish called "Spicy Rabbit Head" in a snack bar in Chengdu. This aroused the GM's unlimited interest, so he went to the master chef in the kitchen to learn the secret method. After returning to Wuhan, or to be precise, after returning to Jingwu Road, the GM cooked the recipe in a pot with scraps such as rabbit heads, chicken heads, duck heads, chicken necks, and duck necks. He found that the duck neck was the most fragrant, which attracted the attention of his neighbors. Everyone "competed to eat it", and a great delicacy of the Chinese nation was born. Since so many people like to eat duck necks, why not make and sell them yourself? Thus, the first duck neck shop on Jingwu Road was born. From the beginning when no one knew about it, to the popular delicacies that were spread throughout Jiangcheng, the GM's business became more and more prosperous.