Nowadays young people like to eat duck neck, especially those who like to drink. It is a good dish to go with wine. Spicy duck neck should be what we often eat. Today I will teach you how to make air-dried duck neck. It has a unique flavor and is definitely delicious.

1. Air-dried duck neck

Ingredients

Main ingredients: 1 pack of marinade and auxiliary ingredients: appropriate amount of duck neck, appropriate amount of red pepper, appropriate amount of salad oil

Steps

1. Wash the duck neck, peel and remove the oil and set aside

Blanch the duck neck in a boiling water pot, remove and dry,

2 .Put it into the pot, add 1 packet of marinade, 100g per packet,

Add an appropriate amount of water, just enough to cover the duck neck

Bring to a boil over high heat, turn to low heat and marinate for half an hour.

3. Take it out

4. Originally, this was supposed to be left outside to dry. It happened to be the plum rain season and it rained heavily in Yangzhou, so there was no way to dry it. SO, I was a little lazy. , use a hair dryer to blow on the cold wind setting. Keep blowing, I don’t know if the taste will be much different from natural drying

5. Cut the red pepper into shreds. It would be better to use fresh pointed red pepper. I couldn’t find dried ones for the moment. Chili peppers will star instead

6. Chop the dried duck neck into small pieces, put it on a plate, put red pepper shreds on top, pour hot oil, and add the brine.

Serve in a small bowl for dipping

Tips

The degree of drying of the duck neck is based on personal preference. Pay attention to hygiene when drying~ Recommended to you: How to make marinade

2. Spicy duck neck

Ingredients

Ingredients: 1 pound duck neck, half green onion, 1 small piece of ginger, seasoning: 1 aniseed, dried 50 grams of chili pepper, 50 grams of Sichuan peppercorns, 1 grass fruit, 10 grams of cumin, 10 grams of cloves, 1 segment of cinnamon, 3 bay leaves, 3 tablespoons of light soy sauce (45ml), 2 tablespoons of dark soy sauce (30ml), 1 teaspoon of salt (5 grams), 1 teaspoon sugar (5 grams)

Method

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

2) Pour water into the pot, bring to a boil over high heat, add duck necks, skim off the foam after boiling, continue to cook for 1 minute, then remove and drain.

3) Pour oil into the wok and heat it over high heat. When the oil is 50% hot, add the chopped green onion and ginger. After frying until fragrant, add all the aniseed ingredients, dried chili peppers, and Sichuan peppercorns. Stir-fry cinnamon, cumin, cloves, cinnamon and bay leaves for about 1 minute, then pour 1000ml of water.

4) Then pour into a small soup pot with high height, add light soy sauce, dark soy sauce, salt and sugar. After boiling the pot, add the blanched duck neck. After boiling the pot again, cover it. Cover, turn to medium heat and simmer for 30 minutes.

5) After cooking, take out the duck neck and let it air dry naturally for half an hour (soaking it for a while will give the duck neck a better taste than soaking it directly). At this time, the soup in the pot has also cooled down, so soak the duck neck for 12 hours. Take it out and let it dry for half an hour before eating.

3. Spicy duck neck

Ingredients

6 fresh duck necks, 1 package of marinade, 5 dried chili peppers, cut into sections (can be adjusted, Control the spiciness according to your own strength), 1 teaspoon Sichuan peppercorns, 5 slices of ginger, 3 cloves of garlic, sliced, 1 tablespoon dark soy sauce, 1/2 tablespoon sugar, 2 teaspoons salt

Method

1. Rinse the fresh duck neck with clean water.

2. Pour 1.5 liters of water into a shallow pan and bring to a boil. Add the marinade package, pepper segments, Sichuan peppercorns, ginger slices, and garlic slices. After the water boils again, put the duck neck into the pot and wait until the duck neck changes color. Add dark soy sauce, sugar and salt (dried chilies will be spicier after cooking, so add less to achieve the same spiciness than when stir-frying).

3. Boil over medium-low heat for 40 minutes and it will be cooked. Do not take it out immediately after turning off the heat. Let the duck neck cool naturally in the stew for more flavor. It will taste better if it is refrigerated.