Ingredients

Bagged chilled duck neck1000g. Seasoning: 80g of dried pepper, 20g of ginger, 25g of onion, 4g of star anise, 2g of Rhizoma Kaempferiae, 2g of cinnamon, 2g of fennel, 2g of Amomum tsaoko, 2g of pepper, 0g of clove 1 g, 5g of Amomum villosum1.5g, 2g of cardamom and 0.5g of fragrant leaves.

Practice 1

(1) Primary processing of duck neck. The duck neck is naturally thawed, washed, put into a pot, added with ginger (10g), onion (10g), refined salt (20g), cooking wine and nitrate, and marinated for about 1-2h, then taken out, washed with clear water, and then put into a boiling water pot. (2) making spicy marinade. Cut dried capsicum into knots, soak star anise, Rhizoma Kaempferiae, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, Zanthoxylum bungeanum, cardamom and geranium in clear water, and drain; Put the red yeast rice into the pot, add 250 grams of clear water and cook it well, then filter off the residue and leave the juice for later use. Put the clean pot on the fire, add oil to heat it to 30%, add dried Chili, spices, remaining ginger and onion, stir-fry, add fresh soup (which can be cooked with pork ribs, duck rack, chicken rack, etc.) and red rice water, add refined salt to adjust the taste, boil it, and cook it with low fire for 2 hours until the spicy taste and fragrance escape, that is, the salty and spicy marinade. (3) marinating. Put the preliminarily processed duck neck into the boiling spicy marinade, marinate it with medium fire for about 30 minutes to turn off the fire, then let the duck neck continue to soak in the spicy marinade for 20 minutes, then take it out and cool it, and cut it into pieces when eating.

Practice 2

1. Cut the duck neck. 2. Boil the water, pour in the duck neck, and put two tablespoons of Erguotou in the second boiling. 3. Put the oil in the pot and fry the duck neck until golden on both sides. 4. Add all the ingredients and stir-fry the flavor (excluding rock sugar). 5. Put three tablespoons of cooking wine, one tablespoon of light soy sauce, rock sugar, half a tablespoon of soy sauce and half a bowl of boiling water. Bring a teaspoon of salt to the boil and simmer for 20 minutes. 6. Collect juice from the fire, add some Chili powder and pepper powder, and turn off the fire and put some chicken essence.