First, the Chinese medicine package
1, star anise: 25g can remove the fishy smell from meat, and has a strong aromatic smell.
2, hawthorn: 8 grams can stimulate appetite, taste sour and sweet, can assist the taste.
3. Kaempferia Kaempferia:12g, also known as Shajiang, with brownish gray skin, spicy taste and strong ginger.
4. Glycyrrhiza uralensis Fisch:12g, also known as sweet grass, has a sweet and special taste, and the bittern product has a sweet tail taste, which can make the product have a long aftertaste.
5, red cardamom: 8 grams of the smell is spicy and bitter, and the odor can be removed, with fullness and brightness as the top grade.
6, white cardamom: 6 grams of bitter fragrance, can remove odor, add spice.
7. Amomum tsao-ko: Three of them have a strong pungent smell, which can remove fishy smell and greasy smell. The quality is better with a dry, smooth, uniform and full skin.
8. Jade Fruit: Three of them have a strong pungent smell, which can remove the fishy smell. They are round or oval, and the surface is grayish brown. Chenpi: 30g has orange aroma, slightly bitter taste, and can be blended with other flavors to form a unique flavor.
9, cinnamon: 30 grams of sweet, can be used to relieve boredom and increase appetite.
10, Fructus Aurantii:10g is fragrant, bitter and slightly sour. Piper longum: 10 gram of pungent flavor to stimulate appetite.
1 1, angelica dahurica: 30g is fragrant, slightly spicy and bitter, which can remove the fishy smell. Radix Angelicae Dahuricae tablets and Radix Angelicae Dahuricae can be used.
12, cloves: 8 grams of commonly used spices, with rich and strong fragrance, it is better to choose flowers when choosing materials. Alpinia officinarum: 20 grams has a strong spicy taste, which can remove the fishy smell.
13, Amomum villosum: 5 grams of pungent smell, appetizing and stimulating appetite.
14, radix aucklandiae:15g, with unique fragrance, bitter taste and herbal flavor.
15, fennel: 25g with uniform particles, full texture, yellow-green color, rich aroma and unique taste.
Second, ingredients
1, dried pepper: Chaotian pepper in Gutian, Fujian, with small fruit, high spicy degree and special pepper flavor. We can't buy this kind of pepper here. I use bullet dried pepper instead, and it is also hot enough.
2, pepper: plum pepper, rich in flavor, less impurities, without black seeds; Green pepper, also known as pepper, has a high degree of hemp. Plum Zanthoxylum bungeanum, namely Dahongpao Zanthoxylum bungeanum, is dark red in color and is a better variety of Zanthoxylum bungeanum with strong aroma. Pepper is dried green pepper, which is yellow in color and high in hemp. If local diners like hemp, they can add some pepper, otherwise they can only use Dahongpao.
3. Chef Sibao Meat King: Concentrated essence, which is used to make food with special flavor, can increase aftertaste and enhance flavor.
4. IsoVC sodium: a food additive, which plays an anti-oxidation and anti-corrosion role, and also has a color protection role (that is, keeping the good red color of raw materials from deepening and blackening).
5, Chili essence (divided into two types): water-soluble, can be directly added to the old soup; Oil-soluble-soluble in oil, which needs to be added with edible oil. The cost of chilli essence is very high (one bottle in 50 yuan, about 1 kg), and it is easy to waste if the usage is not clear. Water-based chilli essence is watery, which is highly spicy but not resistant to high temperature. The general usage is to marinate the duck neck, take out some original soup, cool it, add water-soluble chilli essence, and then soak it in the duck neck, so that the soaked duck neck is spicy on the outside but not spicy on the inside. The effect of being spicy both inside and outside is achieved by oil-soluble capsaicin, which is oily and soluble in edible oil. When the duck neck is marinated, the oil is marinated into the bone marrow, and the oil-soluble capsaicin is also marinated in, so the effect of being spicy both inside and outside can be achieved.
6. Flavor: It is recommended to use powdered duck flavor for meat flavor, which can enrich the meat flavor of the product; The main component of the flavoring agent is ethyl maltol, which can increase the aroma.
7. Edible pigments: There are two kinds used here. One is edible carmine, which is bright (red) and easy to color, and can be added directly during marinating; The other is red koji, which is natural in color (purple) and difficult to color, but it is also difficult to change color, so it is added during curing.
(Most people are only familiar with carmine pigment, but the color of duck neck marinated with this pigment is too red and unnatural. Monascus is a kind of natural food pigment, which is made from red koji rice by alcohol extraction and purification. The key to its use is to put it in the pickle. Although there is only one word difference with red rice, red rice can not be put in brine instead, otherwise it will be darker and darker. This pigment is a very fine powder, so it should be melted with cold water before use, otherwise the color will be uneven. )
Third, the production of soup stock
1, take 45 kilograms of clean water and boil it, add 8 chicken racks, and simmer for 1 hour (without adding any seasoning in the process), then cook fresh soup (white soup), take out the chicken racks, and then add 3 packets of traditional Chinese medicine, 4 kg of dried pepper and 0.5- 1 kg of pepper to the pot (according to the taste of local diners). All three ingredients should be cut and washed for 3 times before being put into the pot), 40g of Roubaowang, and the time should be started after the fire is boiled. After burning for about 1.5 hours, 30kg of edible oil and 500g of chilli essence should be added, and the pot can be taken out after being boiled for 1 hour. Take out the residue and drain it, filter the boiled soup, and then add salt/kloc-0.
(Chinese herbs, peppers and prickly ash need to be washed in advance. Just like the principle of making tea, the first course of tea is not the best. Wash off a part of the strong herbal flavor, and its aroma will be more volatile. Cover the soup, which can shorten the boiling time. )
Simple method of Jingwu duck neck
material
5000g of bagged chilled duck neck, 400g of dried chilli, ginger100g, scallion120g, star anise 20g, rhizoma anemarrhenae10g, cinnamon 8g, fennel10g, and tsaoko/kloc-0. 5 g of clove, 8 g of Amomum villosum, 5 g of cardamom 12 g, 5 g of weeds, 3 g of fragrant leaves, 260 g of refined salt, 0/5 g of monosodium glutamate 1 g of nitrate, 50 g of red rice, 0/00 g of cooking wine and 500 g of fresh soup.
method of work
1, the duck neck is thawed and washed, then 50g of ginger, 50g of scallion, 0g of refined salt100g and cooking wine are added, and the nitrate salt is evenly mixed and submerged; The smell is about 12 hours, take it out, wash it with clear water, then put it in a boiling water pot for soaking, and take it out for later use.
2. Cut dried peppers into knots, star anise, three parents, cinnamon, fennel, apple, clove, Amomum villosum and pepper. Soak cardamom, grass, fragrant leaves, etc. in clear water and drain; Add water1200g of red kojic rice into the pot, cook it well, then remove the residue and keep the water for later use. Clean the pot, add refined oil to heat it to 30%, add dried Chili, spices and the remaining ginger and onion, stir-fry it a little, add fresh soup and red kojic rice water, add refined salt and monosodium glutamate, boil it, and cook it for 2 hours on low heat until it smells.
3. Put the preliminarily processed duck neck into the boiled spicy marinade, turn off the fire with medium fire marinade 10 minute, let the duck neck continue to soak in the spicy marinade for 20 minutes, then take it out and let it cool, and then cut it into pieces to eat.