Materials

Raw materials: 1 catty duck neck, ? green onion, 1 small piece of ginger, seasoning: 1 big seasoning, 50 grams of dried chili peppercorns, 50 grams of peppercorns, 1 grasshopper, 10 grams of cumin, 10 grams of cloves, 1 piece of cinnamon, 3 pieces of coriander, 3 tablespoons of light soy sauce (45 ml), 2 tablespoons of dark soy sauce (30 ml), 1 teaspoon of salt (5 grams), 1 teaspoon of sugar (5 grams) )

Methods

1) Wash the duck neck and chop it into 8-cm-long pieces with a knife.

2)Pour water into a pot, bring to a boil over high heat, then add the duck neck, boil and skim off the foam, continue to boil for 1 minute, then pull out and drain.

3)Heat the oil in a frying pan over high heat, and when the oil is 50 percent hot, put in the chopped green onion and ginger segments, stir-fry and put in all the spices, dried chili peppercorns, peppercorns, grass fruits, cumin, cloves, cinnamon and allspice, and stir-fry for about 1 minute, and then pour in the 1000ml of water.

4)Pour it into a small saucepan with a high level of heat, and put in the light soy sauce, light soy sauce, salt and sugar, and bring to a boil. After that, put in the blanched duck neck, open the pot again, cover the lid, turn to medium heat and cook for 30 minutes.

5) after cooking, the duck neck out, natural air-drying half an hour (a moment and then soak, than directly soak, duck neck taste better). At this time, the soup in the pot also cooled, put the duck neck into the soaking 12 hours. Fish out and air-dry for half an hour before serving.

Tips

** Over the years, spicy duck neck has become a very popular snack. The market price is usually 5 dollars a stick, if you follow this recipe and make it at home, it will be much, much cheaper, and the flavor will be more delicious.

**Now a lot of supermarkets and food markets in the chicken and duck specialty area, you can buy a whole bag of frozen duck neck, and has been cleaned up, buy back after washing can be used directly. If you buy duck neck with skin, be sure to remove the skin, and the organs inside before brining.

**The reddish color of the spicy duck necks you buy outside is due to the food coloring. If you also like the color reddish, you can add some red currant to tone it down, but I personally don't think there's really much need to eat it at home.

**The amount of peppercorns, chili peppers can be adjusted according to personal taste. The duck neck made according to this recipe is not too spicy. If you like a particularly spicy taste, you can double the amount of pepper and cayenne pepper in the recipe, e.g., 100 grams of pepper, and 100 grams of cayenne pepper for one pound of duck neck.

**I suggest that you make brine some duck necks at a time, this is very tasty, and without realizing it, several of them will be wiped out.

**Additionally, the broth from brining the duck necks, when cooled, can be poured into a tupperware box and put in the refrigerator for freezer storage. The next time you cook it, take it out ahead of time and melt it beforehand, then you can continue to use it. If the soup is not enough, you can properly replenish some more water and seasonings.