Ingredients: 5000g of bagged chilled duck neck, 400g of dried chili, 0/00g of ginger, 0/20g of scallion, 20g of star anise, 0g of rhizoma anemarrhenae/kloc, 8g of cinnamon, 0g of fennel10g, and 0g of tsaoko/kloc. 5 grams of weeds, 3 grams of fragrant leaves, 200 grams of refined salt, monosodium glutamate 15 grams, nitrate 1 gram, 50 grams of red rice, cooking wine 100 grams, 5,000 grams of fresh soup and 2,000 grams of refined oil. (detailed operation method video Jiawei, with the letter B F T in front and the number 3 3 9 behind)

Method of preparation: 1, the duck neck is thawed and rinsed, then 50g of ginger, 50g of scallion, 0g of refined salt100g, cooking wine and nitrate are added, mixed evenly, and pickled for about12h, taken out, washed with clear water, and then put into a boiling water pot for soaking.

2. Cut the dried chili with spicy marinade into knots, soak the star anise, rhizoma Dioscoreae Septemlobae, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, pepper, cardamom, dried grass and fragrant leaves in clear water and drain; Add water1200g into the pot and cook well, then remove the residue and leave the juice for later use.

A clean pot is ignited, put in refined oil and heated to 30% heat, then add dried chili, spices, remaining ginger and onion, stir-fry a little, add fresh soup and red rice water, add refined salt and monosodium glutamate to boil, and then simmer for 2 hours until the spicy taste and fragrance escape, thus obtaining the spicy marinade.

3. Marinating: Put the preliminarily processed duck neck into the boiling spicy marinade, turn off the fire with medium fire marinade 10 minute, let the duck neck continue to soak in the spicy marinade for 20 minutes, then take it out and let it cool, and then cut it into pieces to eat.

Characteristics; Spicy, rich, fresh and delicious.

Precautions:

1, duck neck should be peeled in bags chilled. Be sure to pickle and blanch before marinating, otherwise the smell 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 be harmful to human body.

2. It is better to choose dried millet pepper for dried peppers, because this kind of pepper is red, shiny and spicy. Pepper seeds should be kept after the pepper is cut into pieces, because pepper seeds also have the function of increasing the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and stir-fry it slightly (avoid frying it into a spicy flavor). After mixing with fresh soup, it can highlight its "strong and spicy" flavor.

3. Braised duck neck shops all claim to have used dozens of spices. In fact, the types of spices are not too many, and the amount is not too large. Just eight or nine kinds are enough. The key is to master the dosage ratio so that the spices can achieve the effect of harmony and taste, showing a kind of fragrance if there is nothing.

4, duck neck bones are also spicy, in fact, it is not difficult. After duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, spicy oil juice enters the holes, and the bones are naturally spicy. After the brine is cooked, continue to soak it in order to make it tasty.