No matter in the supermarket or in a treasure, most of the duck goods we bought in small quantities are frozen! So the first step to buy it back is to thaw it! Chop the duck neck into small pieces, soak it in clear water for more than 1 hour, and force all the blood out.
Drain the water and pickle with salt, cooking wine, ginger and onion.
The curing time is at least 1 hour. Turn over once in the middle to ensure that every side of the duck goods comes into contact with cooking wine.
Put the salted duck into the pot in cold water, don't cover it, boil it over high fire and skim off all the floating foam.
Then take it out and rinse it with clear water, and drain it.
Then start marinating.
Zhou Heiya's practice: raw materials: 2 duck necks and 5 duck wings are about 1 kg, and the dosage of seasoning is as follows:
Ginger 1 piece, 20 crystal sugar, 2 tablespoons of cooking wine, 4 tablespoons of soy sauce and 6 tablespoons of beer 1 bottle (330ML).
Illicium verum 1 cinnamon 1 angelica dahurica 1 geranium, 2 pieces of dried peppers, 20 pieces.
Pinch a pinch of pepper with five fingers together, pinch a pinch with five fingers together, about the same, about 20-30 capsules.
Steps: 1. Put spices except chili into a bowl, brew with boiling water for 2 minutes, and then take them out. This is to remove the bitter taste in the spices.
2. All ingredients+duck goods are poured into the pot.
3. You are not mistaken, you don't need to release water! No more salt is needed!
4. Just light soy sauce and old beer are enough!
If you want to put vegetarian dishes, throw them in at this time. I put Flammulina velutipes, Pleurotus ostreatus, kelp and potato chips. Potatoes can be put in later, which is easy to boil.
6. After the fire boils, turn to low heat for 10 minute, and turn over all the duck goods once. Cook on low heat 10 minute.
7. Finally, turn on the big fire and dry the soup to get out of the pot.
8. When the duck is still hot when it is just out of the pot, the meat is loose and not strong enough! ! !
9. It is best to let it cool thoroughly and refrigerate for 2 hours before eating!
10. The longer the meat is left, the more chewy the meat is.
1 1. A day later, at that time, the meat was firmly on the bone and could be torn off one by one! It's Zhou Heiya's dry fragrance. That's right!
12. Flammulina velutipes is in vegetarian dishes! Sweet, spicy, fragrant and tough
13. Potato chips, which suck all the soup, are awesome!
Tips
I think the first step is the most important of the three steps of salting, blanching and marinating.
You'll know when you buy it. Ducks smell fishy. If you don't soak in blood, you can take it directly to blanch it. 100% will smell fishy!
As for the amount of spices and seasonings, it is suggested to copy them all for the first time.
Try spicy, hemp and sweet first, and then adjust the dosage of dried pepper, hemp pepper and rock sugar correspondingly next time.
When the weight is long, it can be doubled in proportion.
You can use this method to make chicken feet, chicken wings and the like. Chicken meat is not as resistant to cooking and gluten as duck meat, and the time can be shortened appropriately.