Friends who like to eat duck neck believe that they have all eaten "Juewei" or "Zhou Heiya". Duck neck is spicy and delicious, very enjoyable and deeply loved by everyone. Although the duck neck bought outside is delicious, both "delicious" and "Zhou Heiya" are expensive, and only a little duck neck can be bought in 50 yuan. I can't bear to eat if I buy too much.
Today, we make spicy duck neck at home. After stewing and soaking, the duck neck completely absorbed the spicy gravy, which made each duck neck full of spicy taste. Duck neck is a high-protein and low-fat food, and you don't worry about getting fat if you eat too much. Duck neck has the functions of supplementing qi and deficiency and reducing blood fat. Duck neck interacts with spicy food, which has the functions of stimulating appetite, invigorating spleen, promoting blood circulation and removing blood stasis. The following is the specific method of spicy duck neck, spicy and delicious. It is very suitable for drinking. Quick start. You don't need to go out to buy it after you learn it.
Ingredients: duck neck, Chili noodles, ginger, onion, spices (star anise, cinnamon, fragrant leaves, Amomum tsaoko, citronella, angelica dahurica, pepper and dried Chili), soy sauce, soy sauce, rock sugar, salt and edible oil.
Specific steps:
1. Prepare a proper amount of spices: star anise, fragrant leaves, angelica dahurica, tsaoko, citronella, cinnamon, a handful of peppers and a handful of dried peppers. Put the spices together in a bowl and soak them in clear water for 5 minutes, so you don't have to worry about frying the spices. After 5 minutes, pour them out and drain them for use. Put a proper amount of Chili noodles into a bowl, heat the oil from the pot, pour it into the Chili noodles to stimulate the fragrance, stir it evenly with a spoon, and the Chili oil will be ready and set aside; Slice ginger and cut scallion into small pieces for later use;
2. Get out of the pot, pour an appropriate amount of water into the pot, pour the prepared duck neck cold water into the pot, add a few slices of ginger and onion, pour an appropriate amount of cooking wine, boil over high fire, skim off the floating foam in the pot, and continue to cook over high fire for 2 minutes. It's time. Take out the duck neck and wash it with clean water for later use.
3. Take out the pot again, pour in a proper amount of cooking oil, add the soaked spices when the oil is hot, stir-fry with low fire to give out the fragrance, then pour in enough water to ensure that the duck neck does not pass, then pour in the prepared Chili oil, soy sauce, a pinch of rock sugar and salt, stir evenly to melt the seasoning, and bring it to a boil with high fire. Then put in the duck neck filled with water, cover the lid and turn to low heat for stewing.
Turn off the fire in 4.30 minutes. The duck neck has been salted. Don't take it out in a hurry Cover the duck neck and let it soak in salt water for 4 hours. After 4 hours, take out the duck neck and cut it into small pieces to eat. This simple and delicious spicy duck neck is ready. It's spicy and delicious, and it's very enjoyable to eat. It tastes as good as those sold on the street.
Tips:
1, duck neck must be fresh, and it must be cooked in cold water to remove fishy smell. If the spicy duck neck made in this step is missing, there will still be some fishy smell.
2. Don't eat the marinated duck neck in a hurry, soak it in salt water for several hours, so that the marinated duck neck is more delicious.
3. Never pour out the soup of the salted duck neck. After cooling, you can pour it into the fresh-keeping box and put it in the refrigerator for freezing. You can take it out and melt it next time and continue to use it.