3 kuai duck neck
Zanthoxylum bungeanum 15 capsules
20 dried peppers
3 onions
3 fragrant leaves
2 octagons
Half a bowl of cooking wine
Tangbanwan
Cinnamon 1
Half a bowl of soy sauce
Hot pot bottom material 1 packaging
5 slices of ginger
Amomum tsaoko 1 ~ 2
6 slices of garlic
How to make delicious duck neck?
Drain the cooked duck neck for later use, and then start making marinade.
Open a hot pot, put a little oil after the pot is hot, and the medium and small fragrant ginger, onion and garlic are hot.
After the fragrance of the materials comes out, stir-fry the seasoning together. Be careful not to use fire, or it will explode easily.
Next, add 1 bag of hot pot bottom material, and continue to stir-fry slowly. When the chafing dish bottom material is fried and melted, add dried chili and dried prickly ash. If you like spicy food, you can put more according to your taste ~
Add 1 bowl of cooking wine and a little more water after the aroma and hemp taste of pepper and pepper come out completely, and then use it for marinating duck necks and wings in the later stage.
After the water is boiled, add half a bowl of soy sauce and half a bowl of sugar to taste, and the marinade is ready.
Put the duck neck, wings and feet in salt water, cover the pot and stew for 10 minutes.
10 minutes later, the duck neck has been colored bright red, but it has not been fully flavored ~ Turn off the fire, cover the lid and soak for 2 hours, so that the bittern flavor can completely penetrate into the duck neck, duck wings and duck feet.
Time is up ~ Pick up the marinated duck neck, feet and wings, drain the water, remove the sundries, and then cut them into palatable pieces. This kind of stew with strong sauce color and full flavor can be served.
Have a taste, the duck meat is tender, the taste of brine is completely in, and there are many delicious, spicy and refreshing! If you want to eat dry food, you can blow dry it before eating it, which is similar to the taste sold outside. Salt water can be reused, stored in the refrigerator and boiled when necessary, so that other things can be pickled.