1) Wash the duck neck and rub it with vinegar when washing.

2) Marinate with salt wine, onion and ginger for two hours.

3) There are six kinds of spices used: star anise, cinnamon, fragrant leaves, pepper, pepper and clove. Stir-fry Chili peppers first, then add other spices to stir-fry until fragrant, add chicken rack soup and fermented milk and cook for two hours. Can it last so long? I think it will take an hour.)

4) Put the duck neck into the cooked soup and cook for 20 minutes. Is 20 minutes shorter? But the duck neck sold outside is really tough, not too bad, maybe that's the trick)

The second method;

Raw materials: 5000g of bagged chilled duck neck, 400g of dried pepper, ginger100g, onion120g, star anise 20g, rhizoma kaempferiae10g, cinnamon 8g, fennel10g, and tsaoko/kloc-0. Monosodium glutamate 15g, nitrate 1g, Redmi 50g, cooking wine 10g, fresh soup 5000g and refined oil 2000g.

Methods: 1, Preliminary processing of duck neck.

After the duck neck is thawed and washed, add 50g of ginger, 50g of onion, 50g of refined salt 100g, cooking wine and nitrate, mix well, marinate for12h, take out, wash with clear water, then soak in boiling water pot and take out for later use.

Step 2 make spicy gravy

Cutting dried capsicum into sections, soaking Illicium verum, Kaempferia Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Zanthoxyli, Fructus Amomi Rotundus, Rhizoma Cyperi and Cortex Cinnamomi Japonici leaves in clear water, and draining; Boil1200g of clean water in a pot, then remove the residue and leave the juice for later use.

Light a clean pot, add refined oil and heat it to 30% heat, then add dried pepper, spices, remaining ginger and onion, stir fry slightly, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and simmer for 2 hours until the spicy taste and fragrance escape, thus obtaining the spicy marinade.

Step 3 marinate in seawater

Put the preliminarily treated duck neck into the boiled spicy marinade, turn off the fire with medium fire marinade for 10 minute, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then take it out to cool.

Characteristics; Spicy and rich, fresh and delicious.

Basic elements:

1, duck neck should be chilled and peeled in bags. Be sure to marinate the boiled water before marinating, otherwise the taste will be too strong. Adding nitrate will make the color light red and the flavor better. Don't add too much So as not to cause harm to the human body.

2. Dried Chili is best to choose dried millet pepper, because this kind of Chili is red, shiny and spicy. Keep the pepper seeds after cutting the pepper, because the pepper seeds can also increase the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and stir-fry it slightly (to avoid frying it to spicy taste). After mixing with fresh soup, it can highlight its "thick and spicy" flavor.

3. Braised duck neck shops all claim to have used dozens of seasonings. In fact, the types of spices are not too many, and the amount is not too large. Eight or nine kinds are enough. The key is to master the dosage ratio, so that the spice can achieve the effect of harmonious taste and present a nonchalant fragrance.

4, the duck neck bone is also spicy, in fact, it is not difficult. After the duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, the spicy oil juice enters the hole, and the bones are naturally spicy. The purpose of soaking salt water after cooking is to make it delicious.