2, first of all to do the marinade: pot of hot, put two tablespoons of vegetable oil boiling, ginger, garlic, pepper and chili pepper into the small popular out of the aroma.
Put two tablespoons of vegetable oil to boil, put ginger, garlic, pepper and dried chili pepper into the small popular aroma.
3, pour into two sea bowl boil (if there is a big bone soup is best, I put a little fresh spicy fresh dew).
4, put in a tablespoon of sesame oil, a tablespoon of soy sauce, two tablespoons of soy sauce soy sauce, a tablespoon of sugar, and a pinch of salt.
5, cover the outer lid, boil and turn the fire to cook again for an hour into the marinade.
6, cooked marinade, fishing up the inside of the spice residue discarded.
7, put more water over the duck neck, brine 30 minutes up and down. Remove from the heat and cool, into the refrigerator to let the duck neck in the marinade soak another night to facilitate the flavor.
8, brined duck neck from the marinade up more wet, if you like to sell like the outside of that kind of surface dry feel, then the duck neck control dry marinade, into the electric oven, bake at 150 degrees for 15 minutes, turn over and bake for another 15 minutes, you can.
Methods of cooking:
1, a variety of spices in the marinade is not fixed, home which have all put some in it.
2, cooking marinade in the case, if there is no big bone soup, you can also put a piece of raw pork with a little white meat to cook together, so that cooking out of the marinade flavor becomes more mellow.
3, cooked marinade do not have to throw away, put the refrigerator storage, the next time you have to use the case to take out and then boil can be placed on other raw materials to brine. If you feel that the brine is not enough, you can then talent to add some bone broth or water, put some seasoning boil. In short, the brine is the more brine the more delicious, do not use once on the throw away.
4, duck neck to eat to have toughness to delicious, so do not have to cook for a long time. Duck neck often into the flavor, is to rely on the marinade soak out, so after cooking, do not have to fish up immediately, let it stay in the marinade in a night, well the flavor of the marinade digestive absorption to the duck neck side to go.