How to make spicy duck neck? Spicy duck neck is very famous in the two lakes region, especially in to be in the Hubei region. Spicy duck neck is too common. Duck neck as our country's specialty food, oil fresh, spicy, red duck neck is really popular. Therefore today, I want to hand teach you to make this kind of simply can not stop the delicious and delicious. I hope you can learn it well and make it for your friends and family. In addition, you can run the old master business model at any moment when you have learned the skill and gone home. Then we come to see what makes this spicy duck neck.
Buy back the duck neck and other goods cleaned up, put into the water, the large iron pot, followed by the water in the water to soak all the goods soaked for about 3-5 hours, followed by taking out the wash, drain the water. Take a neat pot, put appropriate cool water, then collect duck necks and other commodities. Boil the pot carefully with cool water, boil it over high heat, and then immediately turn it over to clean it.
Cook for 2-3 minutes and then turn off the heat, fish up all the products, use water, clean it up constantly and subsequently maneuver the water intervention to stay. Prepare the seasonings in advance Prepare the spicy duck neck marinade in advance, the primary necessary seasonings are cinnamon powder 20g, good ginger 15g, cumin 20g, sand nuts 15g, white peony 10g, Poria 20g, fragrant fruits 10g, ginger 30g, mace 40g, fragrant sand 10g, Qianlong 10g, mace 10g. subsequently, the spices are resolved and crushed into residual pieces.
After all the spices are basically resolved, neat water is put into a pot, after which all the spices are poured into the water to soak, in order to remove the dust in the spices and reduce the odor of the medicine
Prepare dried chili peppers in advance. Because it is a spicy duck neck, chili peppers need to be enough, but you can't use anything spicy, or you can't eat it at that time. Therefore, we pick a soft spicy taste shell today, can use 200 grams up and down, can apply to most of the mouth. Eating too spicy is not good for the body.
Making marinade, intend a clean and tidy new pot, drying treatment, heating. When the pan is hot to 30%, pour in two pounds of oil, and then boil over moderate heat to 30% hot, and then add the soaking soaked in drained water dry water spices, followed by the addition of dried chili peppers, and gradually fry over moderate heat. In the case of frying, keep rolling, then do not have to fry for a long time, just smell.
Turning the sugar color. Like any other puréed ingredient, the spicy duck neck should look red and glossy. First of all, fry a fried sugar color, take a neat pot, then put the appropriate oil, the heat of the fire, then add the old rock sugar, fry until it becomes liquid. After the old rock sugar is fried, people turn the fire to a civilian fire, and then the fried sugar color to boil, the liquid level of Styrofoam all boiled, and then quickly add the prepared boiling water. Subsequently sugar color. Step 9: Everyone take out the pot of soup prepared beforehand, based on the seasoning application of 12 pounds of soup up and down. Take out the soup and then boil it with walking red. After boiling, everyone poured into the fried fried sugar color, followed by stirring well.
The soup boiled to bright red, everyone except the red currant rice, protected, protected, the next time you will be able to use again. Then we look at the bone broth, this time it should be bright red and shiny. Then we come to adjust the texture, add 150 grams of salt and 50 grams of chicken essence powder, followed by non-stop mixing, so that the salt and chicken essence powder more detailed melted into the fresh soup together, followed by adding the right amount of wine, stirring well.
Add to the marinade we made, stir well, and then cook again, so that the marinade soup for spicy duck neck is ready. After the brine soup is gradually fried with a gentle fire, cook until the spices have a strong aroma, then you can put in the duck neck, duck neck, duck feet, duck collarbone and so on. Manipulate the dry and agitated water. This commodity also focuses on. Duck feet are very good to cook, able to marinate for 30min up and down. Duck neck duck neck is difficult to swallow.
After marinating and soaking, do not rush to take out. Pickled products can be soaked in lightly salted water for 30min or less, and then fished up. Fish up and cool, then pour the marinade oil, can make the duck neck more long-term have bright. Look more beneficial.