1, stirring stick.
2, bamboo basket (or plastic basket).
3, Leaky spoon (big eyes, fine).
4, cutting board, kitchen knife.
5, stainless steel vat (pot), caliber 45 cm.
6, clamps.
7, grill or oven (the grill is a round hanging stove, the oven is a square electric oven, there are also gas or coal).
8, honeycomb stove (save energy, you can also use gas stove, natural gas stove or electric stove).
List of seasoning types of Zhouheiduck (for detailed quantities see later):
1, seasoning:
Salad oil, rock sugar, sugar, edible iodized salt, Fujian Chili Pepper King chili peppers, high-quality peppercorns, monosodium glutamate (MSG), chicken broth, Haitian dark soy sauce (marinade and coloring), Hai Tien Tien Tieu (brine seasoning), rock sugar, white wine, Fortune Oyster Sauce,
Seafood sauce, rib sauce, caramel coloring.
2, seasoning spices:
Chili 1 kg, 250 grams of pepper, and then add star anise, Angelica dahurica, cardamom 30 grams each, 25 grams of strawberry, betel nut 20 grams, 15 grams of fragrant fruits, 28 grams of cinnamon, red cardamom, 20 grams of good ginger, cardamom, licorice 18
grams, 22 grams of sand nuts, 16 grams of cloves.
Zhouheiduck processing and production process has 5 steps:
Zhouheiduck production method steps of 1, bleaching.
Wash the duck neck, duck palm and other raw materials for many times (summer cold water soak about 40 minutes, change the water more than 3 times, soak out the blood inside, into the basket to leak out the water, winter with warm water soak for more than 1 hour). Thaw the duck intestines to
After thawing, put them into a dense basket, rub them individually with salt, and rinse them well with water.
Zhouheiduck production method step of 2, marinated.
Put all the ingredients into the salt, old soy sauce and mix well, marinate for more than 12 hours. The purpose of marinating is to make it basically flavorful, get rid of the fishy taste, so that the meat becomes firm, hardness, and enhance the taste (per kilogram of duck products put in the proportion is
Salt, dark soy sauce 8 grams each). You can also put a little ginger and green onion during the marinating process.
Zhouhei duck production method step of 3, grilled.
The marinated products will be baked. Roasting is currently to make the raw materials dehydration, so that the meat is firm and dry.
Zhouheiduck production method step 4, brine.
With a caliber of 45 cm pot (barrel), filled with 2/3 of the water, under the chili 1 kg, 250 grams of pepper, and then add star anise, Angelica dahurica, cardamom 30 grams each, 25 grams of fruits of the grass, betel 20 grams, 15 grams of fruits of the incense, cinnamon
Pi 28 grams of red cardamom, good ginger 20 grams of cardamom, licorice 18 grams of nutmeg, 22 grams of nutmeg, 16 grams of cloves. Cover the pot, simmer over high heat for 2-3 hours, so that the water inside the pot is reduced by 1/3 (the process of simmering soup
during the process, do not often uncover the pot, otherwise the flavor is easy to evaporate away). Down into the salt 750 grams, 500 grams of monosodium glutamate, salad oil, rock sugar 1 kg each (can be adjusted, some places do not like sweets, you can properly reduce
sweet), 400 grams of sugar, 250 grams of chicken essence, 50 grams of dark soy sauce.
Zhouheiduck production method step by step 5, bubble.
After completing the soup blending, according to the processing time of the product, put the duck series of raw materials, cook with high fire (for every 1 kg of duck series of raw materials, add 8 grams of white wine, 18 grams of salt, monosodium glutamate, chicken powder, rock sugar 10
g each). After cooking, turn off the fire and simmer for 3 minutes (chili peppers and peppercorns are usually replaced with 2-3 times). The cooking time, depending on the texture and origin of the ingredients, may vary, subject to actual conditions.
Remove the processed ingredients from the old broth and cool. Put them into the already cooled old broth and cold soak them for more than 30 minutes (add 10 grams each of Fortune Oyster Sauce, Seafood Sauce and Pork Ribs Sauce and 5 grams of caramel coloring to every kilogram of old broth),
Strain them out and it's ready to be served.
Note:
1, the effect of the use of old soup is that the longer the time, the more aftertaste, the stronger the flavor.
2, spices if you buy the quality is not good, or put too much, also easy to be bitter.
3, pepper put too much, easy to be bitter.
4, the old soup after a long time, when the soup is thicker, it is easy to stick to the pot omelette. You can precipitate overnight, fish out the top 2/3, pour out the bottom 1/3, re-add water for flavor.
5, the raw materials need to be cleaned every time, otherwise the product made will have a fishy flavor.
6, the first few times you make the product, because it is made of water, so the flavor is not very strong, the aftertaste is not very full, just use the old broth to repeatedly cook a few times.
Raw materials: duck neck 3 pounds, chili powder (two tablespoons), pepper powder (two tablespoons), spleen county bean paste, star anise, grass nuts, licorice, cloves, cinnamon, cumin, sesame seeds, dried chili peppers (6), pepper grains (20
pcs), old soy sauce (to get the color), soy sauce (to get the taste), oyster sauce, salt, sugar, corn oil, ginger, garlic, broth Preparation: 1.brine making
Pot of oil on medium heat to hot, add dried chili peppers, peppercorns, ginger slices, garlic slices stir-fry aroma, then add stock; star anise, fruits, licorice, cloves, cinnamon, cumin, sesame leaves, soy sauce, soy sauce, oyster sauce, salt, sugar, turn on the heat to the whole marinade broth rolled to a small fire for 1 hour, overflowing with flavor, marinade is done.
First cooked marinade vegetarian said D, because the meat of the duck neck to pay attention to the vegetarian silk flavor, and chewing time or to be a little strong to be good, but cooking time is short (such as duck neck and marinade with the cooking system), the flavor will not be able to get into the water, and if in the marinade to cook for too long and easy to rot, wood, what gnawing bird, so the marinade needs to be the first.
2. pre-marinated:
brine cold, the duck neck first thrown to the inside of the soaking 2 to 3 hours, so that the brine can be the first flavor (to shorten the cooking time);
3. brine:
fishing out the duck neck, increase the fire will be the brine to re-roll the neck back to the brine, the neck of the duck at this time due to the temperature of the neck of the duck is low, so we need to wait for a few minutes and so on. The entire marinade open roll, turn the fire to a small fire, with such a temperature so that the fresh flavor of the marinade slowly seeped into the duck neck to go, a small fire for 25 minutes or so on the OK, this time the brine good neck meat is still very dry and chewy, and the flavor of the whole into the.
4. Stir fry:
The duck neck out, brine out to the remaining small half of the pot, open the high heat to boil, add the bean paste fried flavor. Then add chili powder, pepper powder, fried for about 1 minute (hood to open to the largest ah, the taste of the stimulation Oh, can not stand), the duck neck into the non-stop stir-frying until the marinade basically can not be seen, turn to a small fire, add chicken stir-fry evenly, out of the pot!
Authentic Duck Neck Practice
Practice:
1)Duck neck wash, wash with a bit of vinegar rub
2)Marinate with salt wine, onion and ginger for two hours.
3) Use the following six spices: star anise, cinnamon, allspice, chili, pepper, cloves. First fried chili, and then add other spices together to stir-fry the flavor, into the chicken rack soup and preserved milk juice simmered for two hours to)
Wuhan Jingwu Duck Neck, the earliest originated in Wuhan Jingwu Road, the practice of its chilled high-quality duck neck soaking, many times washed, to remove impurities, and put the old brine in the water with a large fire, and then continue to simmer for an hour on a low flame, according to the process of the first
After the, control of the different fires, Put different Chinese herbs respectively. So brine, remove the duck neck itself a lot of fishy flavor: spicy and fragrant, salty with sweet, red eye-catching; and the beauty of all from the marinade: Jingwu duck neck incense, twenty-eight materials
plus the old soup.
Wuhan jiu jiu duck neck recipe & practice In order to maintain the credibility of a, but also in order to maintain the altar of the noble status, a only commit the world's great unapologetic, will be the treasure of the town house to take out ......
※ Duck neck is only so tasty, the secret of the whole in the soup, the soup is only so great, simply because of the top quality of the spices.
※The real use of duck neck spices should be 25 kinds (here refers to a Beijing "Jingjiu"), as for other brands may according to their own needs or increase or decrease, but definitely not like some duck neck store claimed 35 kinds of that
that much. And Wuhan Jingwu Road duck neck only so the country's most flavorful, it is said to be put a small amount of tasseled corn shells, while other places such as Shanghai, Beijing is not dare to put.