Duck neck 2 kg
Appropriate amount of onion as auxiliary material
Ginger amount
Ingredients star anise 1
50 grams of dried chillies
Sichuan pepper
Spicy and delicious
culinary skill
An hour takes time.
Simple difficulties
Steps of spicy duck neck
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1
1. Duck necks can be sold in the frozen area of the market, and should be thawed when buying.
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2. Wash and cut into two sections;
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3. Boil the water in the pot, blanch the cut duck neck, skim the floating foam, cook for a while and then pick it up;
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4. Pour the oil into the pot, add the minced onion and ginger when the oil is hot, stir-fry all the aniseed, dried pepper, pepper, tsaoko, cinnamon and fragrant leaves for about 1 min, then pour in clean water, add salt, sugar, light soy sauce and light soy sauce, and boil the cooked duck neck in the pot again.
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5. After cooking, clip it out and put it on the baking net to dry naturally for half an hour. This trick was learned in Wenyi, and it is said that it tastes better;
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6. Then put it back in the marinade pot and continue to soak for 12 hours, then take it out and air-dry it for half an hour (I didn't air-dry it when I took pictures, I can't wait, hehe).
skill
1. Actually, the marinade is not ready yet. Go to the market and sell spices for him to catch. You tell him what he wants. You can add some spicy food if you like, but it's not good to eat too spicy, hehe ~
2. The color cooked by yourself will be lighter than that on the market. It doesn't matter, as long as it tastes good. If you want a stronger color, add some red yeast to adjust the color.
3. The used bittern soup can be frozen in the refrigerator and used next time. If the soup is not enough, you can add some water and seasoning.
4. The same marinade can cook duck feet and wings, and the taste is as good. Don't worry about bacteria exceeding the standard anymore.