Formula and manufacturing method of braised duck neck
Raw materials:
Packed chilled duck neck 5000g, dried chilli 400g, ginger100g, onion120g, star anise 20g, Anemarrhena asphodeloides10g, cinnamon 8g, fennel10g, Amomum tsaoko10g, etc. Monosodium glutamate 15g, nitrate 1g, Redmi 50g, cooking wine 10g, fresh soup 5000g and refined oil 2000g.
Method:
1, Preliminary Processing of Duck Neck
After the duck neck is thawed and washed, add 50g of ginger, 50g of onion, 50g of refined salt 100g, cooking wine and nitrate, mix well, marinate for12h, take out, wash with clear water, then soak in boiling water pot and take out for later use.
Step 2 make spicy gravy
Cutting dried capsicum into sections, soaking Illicium verum, Kaempferia Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Zanthoxyli, Fructus Amomi Rotundus, Rhizoma Cyperi and Cortex Cinnamomi Japonici in clear water, and draining; Boil1200g of clean water in a pot, then remove the residue and leave the juice for later use.
Light a clean pot, add refined oil and heat it to 30% heat, then add dried pepper, spices, remaining ginger and onion, stir fry slightly, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and simmer for 2 hours until the spicy taste and fragrance escape, thus obtaining the spicy marinade.
Step 3 marinate in seawater
Put the preliminarily treated duck neck into the boiled spicy marinade, turn off the fire with medium fire marinade for 10 minute, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then take it out to cool.
Spicy duck neck
Raw materials: duck neck, onion, ginger slices, star anise, pepper, pepper, rock sugar, salt, pepper powder, pepper powder, soy sauce, soy sauce, cooking wine, chicken essence and white wine.
Exercise:
1. Cut the duck neck, boil the water, pour it into the duck neck, boil it again, and put in 2 tablespoons of Erguotou.
2. Put oil in the pot, fry the duck neck until golden on both sides, add onion, ginger, star anise, pepper, pepper and rock sugar, and stir-fry until fragrant.
3. Put 3 tablespoons of cooking wine, soy sauce 1 tablespoon, rock sugar, half a tablespoon of soy sauce and half a bowl of boiling water. Bring the fire to a boil, add 1 tsp salt, simmer for 20 minutes on low fire, collect juice on high fire, add some Chili powder and pepper powder, stir well, turn off the fire and put some chicken essence.
Lu duck neck
Ingredients: 6 duck necks, crystal sugar, onion, ginger, garlic, pepper, dried pepper, soy sauce, fragrant leaves, thirteen spices, yellow wine and brine.
Exercise:
1. Wash the duck neck; Slice onion and ginger.
2. Put the duck neck cold water into the pot, add the onion, ginger and garlic slices to remove the fishy smell, then blanch and remove.
3. Heat the wok, pour in a little oil, add pepper and chopped dried pepper and stir-fry until fragrant, then add onion, ginger and garlic leaves and stir-fry until fragrant, add a proper amount of water to the wok, put it into a cooked duck neck after boiling over high fire, and add a little yellow wine to remove fishy smell.
4. Add soy sauce, soy sauce, appropriate amount of brine juice and thirteen sachets, and then add rock sugar to boil.
5. After boiling, turn to low heat, cover the pot and cook for about 20-25 minutes. Soak the cooked duck neck in a pot for 3-4 hours, take it out, air dry and naturally cool it, and cut it into small pieces.