The production method is as follows:

Ingredients: duck neck (or duck head), appropriate amount of ginger slices in onion, 3 star anise, 5 fragrant leaves, 8 dried peppers, 1 tsaoko, 1 small piece of cinnamon and appropriate amount of pepper.

Accessories: 2 tablespoons of soy sauce, 1 tsp of soy sauce, 1 tsp of cooking wine, and appropriate amount of sugar.

Steps:

1. Prepare the required ingredients. The ingredients for making noodles are spices, and many secret braised snacks will put in some unique spices.

2. These six kinds of spices, which are the least picky and make no mistakes, are all very easy to buy.

3. Wash the duck neck, put it into the pot with cold water, and cook for 3 minutes after the water boils, in order to remove blood foam.

4, cooking oil, don't put more, put a teaspoon in the oil pan after heating, and then add spices and stir fry.

5. put the duck neck and add 1 tablespoon of cooking wine.

6. soy sauce and soy sauce are indispensable. If you don't want the color of the marinated duck neck to be too dark, put less soy sauce, and the ratio of soy sauce to soy sauce is 1: 2. At this time, you should put less salt, or you can not put it first, add a spoonful of sugar and stir well.

7. Add boiling water that has not passed the duck neck. After the fire boils, turn to medium heat, cover and simmer until the juice is collected.

8. The most wonderful thing about pot-stewed vegetables is that they can be kept for a long time, and the ingredients are delicious, and they are more mellow after being cooled thoroughly. Cut the duck neck into small pieces after cooling, which is not only an outing, but also a portable snack, and it is the first choice for appetizers.

Precautions for salted duck neck

1. Sugar color of brine

We don't want to add all the sugar color at one time, but we should pack it in batches. Once it is finished, it may affect the color of dishes, and the details are considered as success or failure.

2. Brine soup

Authentic brine soup is made of tube bones and chicken racks. Many people can't boil the umami flavor when they use water at home. This is the culture of Chinese cuisine.

3. Boiling temperature

When boiling soup, as long as the water is boiled, it can be turned into a small fire. Starting a big fire not only wastes natural gas, but also makes the water in the brine run away quickly, and finally, water has to be added, which is counterproductive.