1. Pour oil (a small amount) into the pot and put the following things:

Red pepper, pepper, (pepper, if any), aniseed (1 piece), onion, ginger slices, and most importantly, spicy sauce (a little).

Mala Tang bottom material is hard, just a small piece of 3 cm square, too much will cover up other flavors.

These things can be put away when the oil is cold, and stir-fry over medium heat.

2. Drain the water, and then throw it into the duck neck.

3. Then add the ingredients: dark soy sauce, light soy sauce (a little each), sugar (1 teaspoon), cooking wine, fragrant leaves and cardamom (these two things are ok).

Soy sauce, soy sauce: I always like to put these two things together, which have different functions.

If you want to eat hemp, put some pepper at this time.

4. Slowly simmer, 1 hour or so, and the taste can go in.

5. Boil until the soup is thick, add Chili noodles (the thicker kind) and salt (not too much, there is already salt in the previous seasoning)

6. Finally, put the chicken essence and take it out of the pot.

Raw materials:

Fresh duck neck 5000g dried pepper 400g ginger 100g scallion 120g star anise 20g tri-pod 10g cinnamon 8g cumin 10g tsaoko 10g pepper 10g clove 5g Amomum villosum 8g nutmeg/kloc. 2g weeding 5g fragrant leaves 5g refined salt 200g monosodium glutamate 15g nitrate 1g red rice 50g cooking wine 100g fresh soup 5000g refined oil 2000g.

Method:

1. Preliminary processing of duck neck

After washing, add 50g of ginger, 50g of scallion, 0/00g of refined salt/kloc-,cooking wine and nitrate, and mix well. Marinate for about 12 hours, rinse with water and blanch in boiling water.

Step 2 make marinade

Cut the dried pepper into knots, soak other spices in water and drain. Monascus rice is boiled well with water 1200g, and the residue is drained to keep juice for later use.

A clean pot is ignited, the oil is put in and heated to 30% heat, the dried chili festival, spices and the remaining ginger and onion are put in for a little stir-frying, fresh soup and red rice water are added, refined salt and monosodium glutamate are added to boil, and then simmered for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade.

Step 3 marinate

Put the preliminarily processed duck neck into the boiled marinade, use medium fire marinade 10 minute, turn off the fire, and let the duck neck continue to soak in the marinade for 20 minutes, then take it out, cool it, and cut it into pieces to eat.

Essentials:

1. It is advisable to peel the duck neck in bags, but not with skin, otherwise it is not easy to taste and not beautiful; Be sure to marinate and blanch before marinating, otherwise the smell will be heavy. In addition, when salting, put nitrate, the color and flavor are good, but don't overdo it, so as not to be harmful to human body.

2. Millet pepper is the best dry pepper, because this kind of pepper is bright red and spicy, and after cutting into sections, the pepper seeds should be kept because it has the function of enhancing fragrance. When frying dried peppers, it is advisable to replay the refined oil and fry it slightly (do not fry it into a spicy flavor). After adding fresh soup to cook, the "strong and spicy" flavor can be highlighted.

3. Most braised duck neck shops claim to have used dozens of spices. In fact, according to the chef's trial production, the variety of spices is not too much, and the quantity is not too large. Just eight or nine kinds of spices are common. The key is to master the proportion and dosage, so that the spices can achieve the effect of harmony and taste, showing a fragrance if there is nothing.

4. In order to make the stewed duck neck have spicy taste in the bone, it is not difficult, because the spinal cord in the spinal canal matures after the duck neck is boiled, and the contraction will expose the small hole. When marinating, the spicy oil juice enters the hole, which will make the bone have a spicy taste and the duck neck mature quickly. In order to make it tasty, it should be soaked with spicy marinade after marinating.