Duck necks were originally tasteless and would be a pity to throw away, but after Wuhan people cooked them with dozens of spices such as chili and star anise, they became a delicacy that is hard to throw away.

Nowadays, Wuhan duck neck stalls and shops have appeared in many places in Shaoxing. Duck neck is different from duck gizzards and duck liver can be eaten in one bite. The fun of eating duck neck lies in the aftertaste between nibbling and chewing, and eating to the end.

The bone marrow is sucked out with a sucking sound, the eating process is slow, and the acquisition of the meat depends entirely on one's own efforts, all of which add to the fun and full of fun.

Duck neck is an authentic snack in Hubei. The origin of duck neck is probably the spicy rabbit head in Sichuan.

Because Hubei cuisine is originally spicy but not numb.

Although the spicy rabbit head tastes strange and attractive, it is too boney and not meaty, making it inconvenient to eat.

If the duck neck is cooked with the same seasonings, the proportion of bone and meat will be appropriate and the taste will be natural. Hubei is the thoroughfare of nine provinces. In terms of taste, Hubei cuisine draws on many strengths, so it is natural that the duck neck tastes spicy, spicy and delicious.

Wuhan people like to eat duck neck because it is full of flavor, strong and has endless aftertaste.

In fact, the method of making duck neck is not complicated.

First of all, the material selection must be rigorous. Generally, the necks of native ducks are very short. You should choose the British Cherry Valley duck species. This kind of duck has a longer and thicker neck than ordinary native ducks. Of course, there are also Sephia from Inner Mongolia and Hua from Henan.

Duck necks from British and other brands are also the raw materials currently used in Shaoxing and Wuhan duck neck restaurants.

The process of processing duck neck is somewhat difficult because there are many blood vessels and glands in the duck neck. If not, the fishy smell will be stronger.

It is said that dripping water is used to rinse when making.

Furthermore, the duck neck has more bones and less meat and is irregular in shape, so it needs to be soaked in brine for 3-4 hours to fully absorb the flavor.

During the cooking process, since duck necks have less meat and are easily cooked to pieces, controlling the heat is key.

In order to make the duck neck aroma rich and attractive, the spices should be put into the pot in a very sophisticated way. Spices such as thyme, cumin, cloves and other spices should be put into the pot three times in proportion. First, bring to a boil over high heat.

Then switch to low heat to cook, so that the flavor of the marinade slowly penetrates into the duck neck.

The specific operation process involves confidentiality, and the master is unwilling to disclose it.

The first time I heard about Wuhan duck neck was in the TV series "Life Show", Lai Shuangyang made a living selling Wuhan duck neck. However, at that time, I could only see it but not experience it. Now, Wuhan duck neck has come to the doorstep, and you can spend more than ten dollars on it.

It's worth spending twenty yuan to experience it.