1) Wash the duck neck and rub it with vinegar when washing.

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

3) There are six kinds of spices used: star anise, cinnamon, fragrant leaves, pepper, pepper and clove. Stir-fry Chili peppers first, then add other spices to stir-fry until fragrant, add chicken rack soup and fermented milk and cook for two hours. (Can it last so long? I think it will take an hour.)

4) Put the duck neck into the boiled soup and cook for 20 minutes. Is 20 minutes shorter? But the duck neck sold outside is really tough, not too bad, maybe this is the trick)

The second method;

Raw materials: 5000g of bagged chilled duck neck, 400g of dried pepper, ginger100g, onion120g, star anise 20g, rhizoma kaempferiae10g, cinnamon 8g, fennel10g, and tsaoko/kloc-0. Monosodium glutamate 1 5g, nitrate1g, Redmi 50g, cooking wine10g, fresh soup 5000g and refined oil 2000g.

Methods: 1. After the duck neck is thawed and rinsed, add 50g of ginger, 50g of onion, 50g of refined salt100g, cooking wine and nitrate, mix well and marinate for about 12h. Take it out, wash it with clear water, and then soak it in a boiling water pot.

2. Cut the dried chili into sections with spicy marinade, soak star anise, rhizoma Dioscoreae Septemlobae, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, pepper, cardamom, hay and fragrant leaves in clear water and drain; Add1200g water to the pot and cook, then remove the residue and leave the juice for later use.

Light a clean pot, add refined oil and heat it to 30% heat, then add dried Chili, spices, remaining ginger and onion, stir fry a little, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and then stew for 2 hours until the spicy taste and fragrance overflow, and you can get spicy marinade.

3. Marinating: Put the preliminarily treated duck neck into the boiled spicy marinade, marinate it with medium fire 10 minute, then turn off the fire, let the duck neck continue to soak in the spicy marinade for 20 minutes, then take it out and cool it, and then cut it into pieces to eat.

Characteristics; Spicy and rich, fresh and delicious.

Basic elements:

1, duck neck should be peeled and bagged and chilled. Be sure to marinate and blanch before marinating, otherwise the taste will be too strong. Adding nitrate will make the color lighter and turn red and taste better. Don't add too much So as not to be harmful to human body.

2. It's best to choose dried millet pepper for dried pepper, because this kind of pepper is red, shiny and spicy. Pepper seeds should be kept after being sliced, because pepper seeds can also increase the flavor of marinade. When frying dried peppers, it's best to replay the refined oil and fry it a little (to avoid frying it to spicy taste). After mixing with fresh soup, it can highlight its "thick and spicy" flavor.

3. Braised duck neck shops all claim to have used dozens of spices. In fact, the types of spices are not too many, and the amount is not too large. Eight or nine kinds are enough. The key is to master the dosage ratio, so that the spice can achieve the effect of harmonizing the taste and present a kind of fragrance that seems to be absent.

4, duck neck bones are also spicy, in fact, it is not difficult. After the duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, spicy oil juice enters the hole, and the bones are naturally spicy. The method of soaking braised duck to make it tasty is +0.40. * 1 Building Wuhan Jiujiu Roast Duck Head Office. 39996。 89999996666

Fujian Futian pepper king 1kg.

Sichuan Chengdu fine pepper 0.20kg

0.5 kg salt and 0.5 kg monosodium glutamate.

Sweet leaves ... kilograms

Energy ... kilos

Anise ... kg

Cinnamon ... kg

Senecio scandens ... kg

Xiangzi ... kg

Yuguo ... kg

Chenpi 0.020

Aucklandiae 0.0 15

Peach 0.0 10

Amomum villosum 0.0 10

Shell planting 0.0 10

Grass buckle 0.0 10

Angelica dahurica 0.028

White button 0.008

Licorice 0.025

Kaempferia kaempferia 0.0 15

Fennel 0.028

There are many peppers.

Excellent pepper is the basis to ensure pure taste.

The criterion for judging a good pepper is spicy, not spicy. The hotter you get, the more you want to eat. If you eat too much, you won't be particularly angry. Speaking of peppers in China, I'm afraid you can't finish them all day.

Sichuan, Hunan, Guizhou and Hubei are famous pepper producing areas in China.

But the pepper that makes the pure Wuhan flavor duck neck comes from Fujian? Tiande Chili king

Isn't it incredible?

Pepper king was not expensive, but because duck neck is popular.

From Wuhan in 1992 to Beijing today.

After 12 years, it spans Wuhan, Xi, Fujian, Shanghai, Guangdong and Beijing.

Pepper king also rose from the original 4 yuan per catty to 12 yuan.

Due to the huge demand, the output has not increased much.

It caused the situation that peppers were expensive in Luoyang for a while.

For example, a pot of spicy duck neck needs 2 Jin of pepper king, and its pepper cost is 24 yuan.

Some inferior brands and cheap duck necks can't buy the best Chili king, or to save costs.

Use adulterated parallel peppers.

Ordinary duck neck lovers can't tell good from bad.

Therefore, there must be a reason for selling expensive duck necks.

Eating much cheaper is definitely bad for your health.

Of course, this is not the only reason.

Continue the next issue. ........

I haven't been to the jar for two days. I didn't expect the post to reach 100 in a blink of an eye, but I was suspected of cheating, especially "wandering together" (GG/MM). The unyielding personality is really admirable.

In order to maintain someone's reputation and the lofty status of the jar, someone must openly reveal such a most secret business secret! ! Alas! ! !

The following are confidential materials:

The duck neck is so delicious that the secret lies in the soup. The soup smells good because of the good spices.

There should be 25 kinds of duck neck spices actually used (here refers to a kind of "Beijing wine" in Beijing). As for other brands, they may increase or decrease according to their own needs, but it is absolutely impossible for some duck neck shops to claim as many as 35 kinds. However, the duck neck of Wuhan Jason Wu Road is the most fragrant in China. It is said that a small amount of tassel millet shells have been put in, but other places such as Shanghai and Beijing are afraid to put them in.

I want to use three or four pages to explain the whole story of duck neck.

1. The origin of duck neck and the real origin of existing duck neck brands in major cities.

2. Formula, source and efficacy of duck neck spices.

3. Raw materials of duck neck and its manufacturing process

4. Other stories about duck neck

I'm tired of writing. I'll talk to you tonight.

88

Duck neck, a person nicknamed duck neck by white-collar mm, its popularity can be imagined. I'm not jealous when I think about it. So far, no mm has called me so kindly. The origin of duck neck has long been a mystery of some merchants' packaging, and even linked to the huge deer war in Han Dynasty. Lovely concubine mm carefully cooked for her husband's war. This legend is so moving that people have to believe it.

In fact, the duck neck was discovered by a die-hard fan from Wuhan (whose real name is inconvenient to announce) when he went to Chengdu to watch the ball game. A cold dish named "Spicy Rabbit Head" was found in a snack bar in Chengdu. It was extremely delicious and memorable, which aroused the general manager's infinite interest, so he found a chef in the kitchen to learn its secret method.

After returning to Wuhan, to be exact, after returning to Jason Wu Road, the general manager cooked his recipe with scraps such as rabbit head, chicken head, duck head, chicken neck and duck neck, and found that duck neck was the most fragrant, which attracted neighbors to "eat it", so a great Chinese national gourmet snack was born.

Since so many people like to eat duck neck, why not cook it and sell it?