Sucking fingers chicken neck silky flavor, rich flavor trick lies in the use of a classic brine.
The ingredients: anise, cinnamon, dried chili peppers, peppercorns, cumin, cloves, strawberries, licorice, Angelica dahurica, sesame seeds, but also need to prepare ginger, garlic.
The first step: making the brine Pour a little oil into the pot, when the oil is hot, add a little ginger and garlic, dried chili peppers and peppercorns, and stir-fry to get the flavor. Add half a pot of water, Tip: If there is stock, add stock will taste better. Now you can pour all the other spices into the pot, then pour in the dark soy sauce, salt, sugar, oyster sauce. (I bought a small package of stew seasoning in the supermarket, the basic spices are there, no oyster sauce and broth at home, the use of tap water) these seasonings are put into the pot, you can turn on the fire, let the whole pot of brine boiling, and so the pot of brine are boiling, turn on the fire, cover the lid of the pot, simmering for an hour, so that the flavor of the spices can be fully penetrated out, although the time is a little longer, but it can be used again and again, and next time to brine! time, directly use can be. One hour later, the kitchen is full of aroma, a pot of classic brine is ready!
(Really fragrant, full of aroma in the building)
Mention of chicken necks, many friends will worry about health problems, in fact, as long as the treatment is clean, there will be no problem. Will wash clean chicken neck above the sticky yellow material, are as far as possible to remove, and then clean, after this treatment after the chicken neck, you can rest assured that cooking.
There is a reason why you should prepare the marinade first. Sucking finger chicken necks are about silky flavor, and they also need to be strong when chewing to be good. If you cook the chicken neck and brine together, the time is short, the flavor will not be able to get in, and the time is only long, the chicken neck is easy to cook and rotten, not much chewy. If you use the trick, these two situations can be easily avoided, want to make the chicken neck silk flavor one of the tricks: the chicken neck into the cool brine, pre-marinate for 2 hours. This way the brine can be flavored first, and shorten the cooking time later.
The second step: brine the marinated chicken necks, fish out, you see, the color has changed. Now it's time to start brining the chicken necks. Pour the brine back into the pot and bring it to a boil over high heat. Why boil the chicken necks together? This is the trick to remove the fishy smell! You see, after the brine boiled, the surface of a lot of foam, these are marinated chicken necks, soaked impurities and blood foam, skimming these bubbles. This brine out of the chicken neck a little fishy flavor, taste better. Now you can put the chicken neck into the brine, want to make the chicken neck silk flavor Tip No. 2: into the chicken neck, turn the heat down, keep the temperature so that the fresh flavor of the brine once again slowly penetrate into the chicken neck. Cook for 15 minutes you can turn off the fire, so that the brine out of the chicken neck, the meat is still very dry and chewy, and the flavor of the whole into the.
Step 3: Stir fry Fish out the chicken necks and pour out the brine. Why leave a small half pot of marinade in the pot? You want to make chicken necks that are silky and flavorful Tip No. 3: Stir-fry the chicken necks in the marinade.
Turn up the heat, bring the marinade to a boil, add the Spleen County bean paste (I used Lao Gan Ma's hot sauce), stir fry, then add chili powder, pepper powder, and now you have to turn on the hood to the maximum ah! Or you'll be sneezing your ass off. Pour the chicken neck, stirring constantly, until the juice until, turn to low heat, add chicken stir fry evenly, out of the pot!