Bagged chilled duck neck 5000 grams, 400 grams of dried chili peppers, 100 grams of ginger, 120 grams of green onion knots, 20 grams of star anise, 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grasshoppers, 10 grams of peppercorns, 5 grams of cloves, 8 grams of sand nuts, cardamom 12 grams of paiwan grass 5 grams of incense leaves 3 grams of salt 200 grams of refined salt, monosodium glutamate 15 grams of salt and nitrate salt 1 gram, 50 grams of red currant rice, 100 grams of cooking wine, 5000 grams of fresh soup, 2000 grams of refined oil.
Methods:
1, duck neck of the initial processing
Duck neck thawed, rinsed, add 50 grams of ginger, 50 grams of green onion, 100 grams of refined salt and cooking wine, nitrate salt and mix well, marinade flavor for about 12 hours, take out, wash with water, and then put into a pot of boiling water for a short time, and then fish out and spare.
2, the system of spicy marinade
Dry chili pepper cut into knots, star anise, Sannai, cinnamon, cumin, grass nuts, cloves, nut, peppercorns, cardamom, rows of grass, sesame seeds, and so on with a little bit of water soak, drained; red currant rice into the pot, add 1,200 grams of water to simmer excellent, and then slagging, leaving the juice to be used.
Net pot on the fire, put refined oil burned to 30% hot, into the dried chili pepper section, spices and the remaining ginger, onion section slightly fried, mixed into the fresh soup and red currant rice water, seasoned salt, monosodium glutamate boiling, change the small fire simmering for 2 hours, to the escape of the spicy flavor, fragrance, that is, into the spicy marinade.
3, brine
Put the first processed duck neck into the boiling spicy marinade, brine with medium heat for 10 minutes to turn off the fire, so that the duck neck continues to soak in spicy marinade for 20 minutes, and then fished out to cool can be chopped and eaten.
The essentials:
1. Duck necks are best served skinless in bags of chilled. Be sure to marinate and blanch before brining, otherwise the fishy flavor is too heavy. Plus put nitrate salt before the color light red, better flavor, do not overdo it more! So as not to be harmful to the human body.
2, dried chili pepper to choose dry millet pepper is good, because this pepper color red and bright, spicy flavor is heavier. Chili cut into sections, should also retain the pepper seeds, because the pepper seeds also have the role of increasing the aroma of the marinade. Frying dried chili, it is appropriate to re-release refined oil, a little fried can be (do not fry burnt into paste spicy flavor), mixed into the fresh soup after cooking, can highlight its "strong spicy" flavor.
3, brine duck neck store claimed dozens of spices, in fact, the type of spices does not lie in more than one, the amount does not lie in the big, only eight, nine that is, the key lies in the proportion of the amount to master, so that the spices to achieve the effect of taste and flavor, presenting a kind of aroma, if any.
4, duck neck bones with spicy flavor, in fact, it is not difficult, duck neck boil water, the spinal cord in the spinal canal mature contraction, revealing small holes, brining spicy oil juice into the hole, the bone naturally with spicy flavor. After the brine continue to soak is to make it flavorful.
Duck is cool, often eaten to calm the liver and remove fire. Lai Shuang Yang in the main ingredients specially selected Hanzhong pepper, warm but not dry, dehumidification to remove annoyance, appetite and spleen; duck neck meat delicate, specially selected Cherry Valley lean duck species, meat and bone have cherry-like color. Plus the fine work, the fire, the spices are put in just the right place, so there is a marinade fragrant Lai Shuang Yang duck neck series of products: duck liver, gizzard, duck wings, duck head, duck heart and so on.