Duck neck is one of the traditional famous foods in Hunan, Hubei, Sichuan and Jiangxi. Also known as sauce duck neck or sauce duck neck, it originated in Dongting Lake area of Changde and Yueyang in Qing Dynasty, and spread to Sichuan and Hubei through Hunan, which has been popular all over the country in recent years.

Duck neck belongs to sauce-flavored food (mainly duck neck and sauce duck, including sauce duck wing, sauce duck neck, sauce duck leg, sauce duck tongue, sauce beef, sauce fish, sauce qianzi, sauce lotus root, etc.). ).

Sauce food is made by soaking in various spices, then air-drying and baking. The finished product is deep red in color, with the characteristics of fragrance, spicy, sweet, hemp, salty, crisp and soft, and it is a good accompaniment.

Practice of duck neck

1. Spicy duck neck: Wash the duck neck with flowing water. Heat a pan, put oil, add dried pepper, pepper, ginger and garlic and stir-fry until fragrant. Add the broth and bring to a boil. Soup is nothing but duck neck. Add star anise, tsaoko, licorice, clove, cinnamon, fennel and geranium.

Add soy sauce, soy sauce, oyster sauce, sugar and salt to boil, and mix the brine. Cover the lid and turn to low heat to boil salt water 1 hour. After the salt water is cooled, soak the duck neck in salt water for 3 hours. Take out the duck neck and boil the brine over high fire. After the salt water is boiled, put the duck neck in and cook for 20 minutes.

2. Salt water duck neck: put a proper amount of water in the pot. After the fire boils, put the washed duck neck, ginger slices and cooking wine in, cook for 2 minutes, then take it out, rinse and drain; Put water, bittern juice, dried pepper and salt into a pot and bring to a boil with high fire; Put the duck neck into the pot and cook for 30 minutes, then cover the pot and stew for 20 minutes.