Is there any training on Wuhan Zhou Black Duck in Guizhou?

Authentic Zhou Black Duck recipe and production method

Ingredients:

5000 grams of duck neck, dried chili pepper 400 grams, 100 grams of ginger, 120 grams of green onion, 20 grams of star anise, 10 grams of cinnamon, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of pepper, 5 grams of cloves, 8 grams of Amomum villosum, 12 cardamom grams, 5 grams of braised grass, 3 grams of bay leaves, 200 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate salt, 50 grams of red yeast rice, 100 grams of cooking wine, 5000 grams of fresh soup, and 2000 grams of refined oil.

Preparation method:

1. Preliminary processing of duck neck

Thaw the duck neck, rinse it, add 50 grams of ginger and 50 grams of green onion. grams, 100 grams of refined salt, cooking wine, and nitrate salt, mix evenly, marinate for about 12 hours, take out, wash with clean water, then put it into a boiling water pot and add a splash of water, take it out and set aside.

2. Make spicy marinade

Cut dried chilies into sections, star anise, cinnamon, cinnamon, fennel, grass fruit, cloves, amomum villosum, Sichuan peppercorns, cardamom, and row grass. Soak the rice, bay leaves, etc. in water and drain; put the red yeast rice into the pot, add 1200 grams of water and cook until cooked through, then remove the residue and keep the juice for later use.

Put a clean pot on the heat, add refined oil and heat it until it is 30% hot. Add in the dried chili pepper segments, spices and the remaining ginger and onion segments and stir-fry briefly. Add the fresh soup and red yeast rice water and mix. Add refined salt and monosodium glutamate and bring to a boil, then reduce heat and simmer for 2 hours until the spiciness and aroma come out, and the spicy marinade is ready.

3. Marinate: Put the prepared duck neck into the boiling spicy marinade, marinate over medium heat for 10 minutes, then turn off the heat and let the duck neck continue to marinate. Soak in medium for 20 minutes, then take out and let cool before cutting into pieces for consumption.

Features: Spicy and rich, fresh and delicious

Instructions:

1. It is better to use freshly peeled duck necks in bags. It must be pickled and blanched before marinating, otherwise the fishy smell will be too strong. Only by adding nitrate salt will the color be light red and the flavor better. Do not add too much! To avoid being harmful to the human body.

2. For dry chili, it is better to choose dry millet chili, because this kind of chili is bright red in color and has a strong spiciness. After cutting the peppers into sections, the pepper seeds should also be retained, because the pepper seeds can also increase the flavor of the marinade. When frying dried chili peppers, it is advisable to add more refined oil and fry them briefly (avoid burning them into a spicy flavor). Only after adding fresh soup and cooking can the "spicy" flavor be highlighted.

3. Braised duck neck restaurants claim to use dozens of spices. In fact, the number of spices does not lie in the variety or quantity. Only eight or nine kinds are enough. The key is to master them. A good dosage ratio allows the spices to achieve a harmonious effect and present a subtle fragrance.

4. The bones of the duck neck also have a spicy taste. It is not difficult. After the duck neck is blanched, the spinal cord in the spinal canal matures and shrinks, exposing the small holes. When marinating, the spicy oil enters the holes and the bones Naturally spicy inside. After marinating, continue soaking to enhance the flavor.

Brine recipe (1) Liu Chu brine

Ingredients: A. 50g star anise, 50g white cardamom, 50g licorice, 50g sand ginger, 15g pepper, cumin 10 grams, 25 grams of lemongrass, 10 grams of white pepper, 8 grass fruits, 6 nutmegs, 6 cardamoms, 20 bay leaves, 10 grams of cloves, 3 Luo Han Guo, clams