Jiujiu duck neck formula and production method: click to learn more about the joining project

Formula raw materials: bagged frozen duck neck 25g millet dried pepper 2g pepper 3g red pepper 3g fresh soup 3mg onion section 6g ginger slices 4g salt 15g monosodium glutamate 7g chicken essence 1g pepper 5g red rice 3g cooking wine 5g rock sugar 1g salad oil 1g

Formula spice: cinnamon. G white button 5g licorice 4g vanilla seed 6g star anise 1g tangerine peel 6g angelica dahurica 6g fennel 1g fragrant leaves 5g clove 2g groundsel 3g lawn mowing 4g hawthorn 5g long pepper 3g tsaoko 6g (detailed operation method video Jiawei, number 339 after the letter B F T)

Method of making:

1. After the duck neck is thawed and washed, Add 5 grams of ginger, 5 grams of scallion, 1 grams of refined salt, cooking wine and nitrate, mix well, marinate for about 12 hours, take it out, wash it with clear water, then put it in a boiling water pot, and take it out for later use.

2. Cut the dried chili for making spicy gravy into knots, slightly soak the anise, rhizoma kaempferiae, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, pepper, cardamom, grass row and fragrant leaves in clear water, and drain; Put the red rice into the pot, add 12 grams of clear water and cook it well, then remove the residue and leave the juice for later use. A clean pot is ignited, put in refined oil and heated to 3% heat, then add dried chili, spices, remaining ginger and onion, stir-fry a little, add fresh soup and red rice water, add refined salt and monosodium glutamate to boil, and then simmer for 2 hours until the spicy taste and fragrance escape, thus obtaining the spicy marinade.

3. Marinating: Put the preliminarily processed duck neck into the boiling spicy marinade, marinate it with medium fire for 1 minutes, then turn off the heat, let the duck neck continue to soak in the spicy marinade for 2 minutes, then take it out and let it cool, and then cut it into pieces to eat.

characteristics; Spicy, rich, tender and delicious

Notes:

1. It is better to peel the duck neck in bags chilled. Be sure to pickle and blanch before marinating, otherwise the smell will be too strong. Adding nitrate will make the color light red and the flavor better. Don't add too much! So as not to be harmful to human body.

2. For dried peppers, it is better to choose dried millet pepper, because this kind of pepper is red, shiny and spicy. Pepper seeds should be kept after the pepper is cut into pieces, because pepper seeds also have the function of increasing the flavor of the marinade. When frying dried Chili peppers, it is advisable to replay the refined oil, stir-fry them slightly (do not stir-fry them into a spicy flavor), and add fresh soup to cook them before highlighting their "strong and spicy" flavor.

3. Braised duck neck shops all claim to have used dozens of spices. In fact, the types of spices are not too many, and the amount is not too large. Just eight or nine kinds are enough. The key is to master the proportion of the spices, so that the spices can achieve the effect of harmony and taste, showing a kind of fragrance if there is something.

4. The bones of duck neck are spicy, which is not difficult. After duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, spicy oil juice enters the holes, and the bones are naturally spicy. After the brine is cooked, continue to soak it in order to make it tasty. Join a pot-stewed restaurant and be your own boss.