1, brine duck neck practice

Instruments: duck neck 6, ginger 4 slices, brine juice 300 ml, 700 ml of water, 3 dry chili, salt 5 grams, 30 ml of cooking wine.

Practice:

①, clean the duck neck, chopped into small sections and set aside.

②, the pot into the appropriate amount of water, boil and then put the duck neck, ginger, cooking wine into, boil for 2 minutes and then pull out and drain.

3, the pot into the water, brine juice, dried chili and salt, boil after boiling, the duck neck into the pot to cook for half an hour, then cover and simmer for 20 minutes.

2, cola duck neck practice

Ingredients: duck neck, green onion, ginger and garlic, 2 star anise, dried chili, corn kernels, cola.

Practice:

①, duck neck clean, blanch and cut small sections, standby.

②, put the oil in the pot, when it is hot, put the onion, ginger, garlic, dry chili pepper, anise stir fry, and then put the duck neck to continue to stir fry.

3, and then into the appropriate amount of soy sauce, sugar, salt, chicken stir fry 3 to 5 minutes, and finally into the cola, boiled to a small fire continue to stew, and then before the sauce before the corn kernels, stir fry for 2 minutes can be eaten.

3, cumin duck neck

Ingredients: duck neck, cooking wine, soy sauce, soy sauce, tender meat powder, green onions, ginger, star anise, sugar.

Practice:

①, duck neck clean, add cooking wine, soy sauce, tender meat powder and marinate for 30 minutes, standby.

②, put the oil in the pot, after the heat into the onion, ginger, anise pour pot burst incense, and then pour into the marinated duck neck.

③, stir fry for five minutes after pouring hot water, boil and cook on low heat for 50 minutes and then put the sugar, chicken essence, and so the soup in the pot is completely dry, pour cumin powder seasoning can be.

4, spicy duck neck practice

Sauce food through a variety of spices soaked, and then after the air-drying, baking and other processes exquisite and become, the finished product color deep red, with fragrant, spicy, sweet, numb, salty, crispy, sheep, etc., is an appetizing, with wine delicacies. The duck neck has a nibbling head, spicy mouth, not spicy heart, eaten without fire.... The duck neck itself is high protein, low fat, has the benefit of qi tonic deficiency, lowering blood fat as well as beauty and other efficacy.

Materials: 250 grams of duck neck

Marinade materials: anise 3, 1 grass jelly, licorice 2 pieces, cloves 2, cinnamon 1 small section, cumin 5 ml, 2 slices of incense, 10 grams of dried chili pepper (cut into segments), 20 peppercorns, 5 ml of light soy sauce, 30 ml of light soy sauce, 15 ml of oyster sauce, salt, 5 ml of sugar, 2 slices of ginger, 20 grams of garlic, broth in moderation

This is the first time that I've seen a duck neck in the world, but I don't know if I can say that I've seen it. /p>

Practice steps:

①, rinse the duck neck with running water.

②, the pot is hot, put the oil, put the dried chili pepper segment, pepper, ginger, garlic fried.

③, add broth to boil, broth did not exceed the duck neck.

④, add star anise, grass nuts, licorice, cloves, cinnamon, cumin, and allspice.

5, add soy sauce, old soy sauce, oyster sauce, sugar, salt to boil, adjust the brine.

⑥, cover and turn to small fire will be brine simmering for 1 hour

⑦, to be cooled brine will be duck neck into the brine soaked 3 hours

⑧, the duck neck out, open fire will be brine boiling, brine boiling will be duck neck into the boil 20 minutes can be.

Two, pick the duck neck skills

Fresh meat surface is glossy, and has an inherent fragrance, elasticity of finger pressure, lean meat bright red, fat white, uniform color, appearance of slightly dry or slightly moist, not sticky hands. Poor quality meat surface dry or extremely wet, no luster, no elasticity, white with yellow. Deteriorated meat color is dull, finger pressure depression can not be restored, mucus on the cut surface, you can smell the abnormal smell, such as slaughter after death, the meat is dark red, there is a greenish-purple color spot, blood vessels in the purplish-red blood pooling.

Three, duck neck eating taboos

Cold and flu patients: should not be eaten, cold and flu should be eaten XinShan published food, and duck nourishing love evil, can make cold and flu lingering difficult to heal.

Chronic enteritis: caution, because duck meat taste sweet and salty, slippery tendency, plus rich in fat, eating can make enteritis diarrhea aggravated.

High blood pressure: general duck neck is usually salty and spicy, eating too much easy to ingest too much salt, causing blood pressure.

Pregnant women: spicy duck necks usually contain hot spices, pregnant women eat hot spices easy to cause intestinal dryness, constipation.

Infants: because the duck neck through a variety of spices soaked, the flavor is heavier, infants digestive system is not yet very good, easy to fire.

Compatible foods: avoid eating with rabbit, prunes, walnuts, turtles, fungus, walnuts, garlic, buckwheat, in addition to the spleen and stomach cold people do not eat.