It is impossible for Juewei Duck Neck to disclose the secret recipe

The following is my experience on making duck neck

1. Making old soup:

Operation process: add 70% water to a 45cm pot → prepare the medicinal materials, wash and set aside → 6 pounds of cooking oil.

1. First, boil the water and oil; 1.5 pounds of Fujian king pepper, 4 taels of red robe pepper, and make a clear soup without any seasoning (note: the first pot of medicinal materials needs to be boiled, then boil the water 3/10 is enough).

2. Remove the medicinal materials and oil from the pot. Pour away the water inside. Only the oil is needed.

3. Pour the removed oil into the pot, add 70% of water, and simmer for 3 hours. At this time, the soup will appear "muddy yellow" and the oil will appear "yellow-red". After two repeated simmerings, the medicinal aroma in the soup has reached a certain concentration and the meat aroma has not yet disappeared. At this time, a brine test can be carried out to promote the development of the aroma of the soup.

2. Preparation of raw soup:

1. If there is no meat flavor: Adjust the soup at this time, that is, experiment with stewed vegetables, remove the above-mentioned undesirable phenomena, and use meat raw materials Put the soup in the pot, bring it to a boil over high heat, add a certain amount of salt, sugar and MSG to taste the concentration.

2. Stew the raw materials over low heat and then take them out. The function of marinating is to use the meat products to enhance freshness, flavor and seasoning, and to absorb the bitterness and melanin in the soup. One pot lays the foundation, and the marinade is repeated about 3 times. The color and aroma of the raw soup will enter the process of the finished soup.

3. Finished soup: After three times of stewing test, the color and aroma of the raw soup are basically normal, and it is officially put into production according to production needs. At this time, the soup color is "yellow" and the oil is "red-yellow". The product has a strong aroma and a fragrant aftertaste after cooling. Mixing in red oil makes the product more spicy and has a long-lasting aftertaste.

4. Ingredients for soup seasoning: 2.5 jins of salt, 2.5 jins of MSG, 0.5 jins of sugar, and 20 grams of Tougu Balm.

3. The key to making:

1. The soup making process must be done in high heat.

2. Cover the pot when making soup, and do not open the lid frequently, otherwise the aroma will easily evaporate.

3. After the soup is boiled, add the duck neck series ingredients and cook 3 to 4 times repeatedly to achieve the best effect in the pot.

4. The use effect of the old soup. The longer the brewing time, the fuller the aftertaste and the stronger the aroma.

5. After the old soup has been used for a long time, when the soup is turbid or thick, it needs to settle. Filter it with gauze and pour out a quarter of the sediment at the bottom of the pot.

IV. Ingredient list: (The ingredient list of the following products is calculated in 100 kilograms, and salt, sugar and MSG are calculated in kilograms).

1. Process flow: Initial processing of raw materials→Brine soup adjustment→Brine making→Draining and draining→Finished product

2. Production process:

Duck neck thawing→Brine Boil the soup → Check the spicy taste → Adjust to the best condition → Pour in the duck neck → Bring to a boil → Add a certain proportion of seasoning → Simmer over medium heat for 30 minutes → Turn to low heat and cook for 15 minutes.

3. After the duck neck is cooked through, turn off the heat, let the oil in the soup float out of the soup surface, and then drain the duck neck out of the pot.

4. Features of the finished product: natural color, clean and refreshing duck neck, strong and mellow Chinese medicine aroma, salty, sweet and spicy, endless aftertaste.

5. Product stew time:

Duck neck, stew for 45 minutes and stew for 15 minutes; duck feet, stew for 5 minutes and stew for 15 minutes; stew duck head for 3 minutes and stew for 15 minutes; Braised duck wings for 2 minutes and braised for 15 minutes; braised duck legs for 15 minutes and braised for 15 minutes; braised duck delicacies for 20 minutes and braised for 8 minutes; braised duck hearts for 15 minutes and braised for 8 minutes; braised duck intestines and duck liver for 15 minutes and braised for 15 minutes; seaweed. , braised for 2 minutes; lotus root, braised for 15 minutes; braised eggs, braised for 15 minutes and braised for 15 minutes; bean curd, braised for 5 minutes and braised for 10 minutes.

If the product is not fully cooked, the stewing time can be extended.