Halogen formula:
5000 grams of duck neck, 6000 grams of soup stock, lard 1000 grams, tsaoko 10 grams, pepper 10 grams, 5 grams of clove, 20 grams of star anise, 5 grams of weeds, 3 grams of fragrant leaves and 8 grams of cinnamon.
Second, the production method of spicy braised duck neck:
1. Initial processing of duck neck:
(1) Thaw, wash and cut the duck neck.
(2) Add 50g of ginger, 50g of onion, 0/00g of refined salt/kloc-,cooking wine and salt, and stir well.
(3) The pickled taste is about 12 hours. After taking it out, wash it with clear water, then put it in a boiling pot and soak it in water. Take it out for later use.
2. Making spicy gravy:
(1) Dry Chili, clove, Amomum villosum, Zanthoxylum bungeanum, star anise, Rhizoma Dioscoreae Septemlobae, cinnamon, fennel, apple, cardamom, hay and fragrant leaves are soaked in clear water.
(2) Put the rock sugar into the pot, and add 200 grams of water to cook.
(3) Light a clean pot, add refined oil and heat it to 30%, then add dried Chili, various spices, the remaining ginger slices and onion slices, stir-fry slightly, then add fresh soup, Redmi water, add refined salt and monosodium glutamate to boil, and then simmer for 2 hours on low heat until the spicy taste and fragrance escape, thus obtaining the spicy marinade.
3, spicy duck neck pickling
Put the cut duck neck into the boiled spicy marinade, and use the medium fire marinade 10- 15 minutes, then turn off the fire and let the duck neck continue to soak in the spicy marinade for 40 minutes, then take it out and cool it, and then cut it into pieces to eat.
Three. Matters needing attention in marinating spicy duck neck
1, peeled duck neck
2, first drowning, then pickling and marinating can go to the fishy.
2. It's better to use dried pepper as millet pepper, because this kind of Chili is red, shiny and spicy. After the pepper is cut into sections, the pepper seeds should be kept, because the pepper seeds can also increase the flavor of the marinade. When frying dried peppers, add refined lard, stir-fry until the flavor is overflowing, and then add soup stock for cooking to highlight its "spicy" taste.
3. Some marinated duck neck shops claim to have used dozens of spices. In fact, there are not many varieties and quantities of spicy spices, only 6- 10 kinds are needed. The key is to master the dosage ratio, so that the marinade can achieve the effect of harmonious taste and present a kind of fragrance as if nothing had happened.
4. It is not difficult to make duck neck bone spicy. After the duck neck was soaked in salt water, the spinal cord in the spinal canal matured and contracted. When curing duck neck, the spicy oil juice enters the hole, and the duck neck bone is naturally spicy. After the brine is cooked, it should be soaked continuously to taste it.