Spicy duck neck is now a few years more popular food, general catering production needs to use brine, home production may be for many people can not begin! I was going to write an article about the production method of duck neck, this time sent in advance, I hope to help you!

First answer you how to remove the fishy flavor of duck neck? The first method: you can use water to soak the method, that is, the duck neck into the basin with live water rinse half an hour, you can remove the fishy smell of duck neck.

Method two: add wine or beer, duck neck blanching into the beer or wine to cook, can also be used to soak with cold water.

Method three: is to cook duck necks, put some white wine, more chili peppers, mace, equal to the spice flavor to cover the fishy taste.

To say that they do not need to brine situation at home to make spicy duck neck! Practice is also simple, the preparation of ingredients: duck neck 3000 grams, 100 grams of chili, pepper 50 grams, stewed meat material package, onion and ginger 100 grams each, 100 grams of wine, 200 grams of doubanjiang, red currant 100 grams of rice, 100 grams of dark soy sauce, 50 grams of sugar, 50 grams of soy sauce, a bag of large Chongqing hot pot base.

Methods:

The first step blanching: soak the duck neck in water for 30 minutes, mainly to remove the role of fishy, and then add the pot of water to boil, blanch the duck neck to remove the blood froth, soak for 5 minutes and then fish out, rinse and put into a bucket standby!

The second step of frying material: add oil to the pot, put onion and ginger, stir fry, put pepper and chili, in turn, add bean paste, hot pot base, must be fried, so that the role of the material will evaporate out of the flavor is authentic.

The third step seasoning: stir fry all the ingredients, add hot water to boil, put the above preparation of seasoning, remember to add salt according to their own tastes, this time the salt taste than your usual cooking taste to be twice the amount of heavy, because the duck neck is not easy to taste, so the taste should be focused on the line.

The fourth step of color cooking: pour the tuned soup into the bucket of duck neck, this time you need to adjust the color, if you like red you can add red currant rice, like soy sauce color plus dark soy sauce can be adjusted, adjusted after the guy sat and waited for the duck neck cooked, probably need to be a small fire for about 30 minutes or so, turn off the fire and simmer for two hours or so tasty spicy duck neck is ready!

Made good duck neck fish out and cooled plate can be done at home to eat and rest assured that there is no need to worry about additives, a lot of people now choose to make at home, like can be collected, and later used.

After the production of duck neck soup can be left equal to their own pot of brine, cool can be put into the freezer to freeze, with the time to take out to cook some duck head, pig's trotters, chicken feet, to make the flavor is great, I do not know if you have learned?