Method:
1. brine manufacturing:
Heat the oil in the pan, add dried Chili, pepper, ginger and garlic, stir-fry until fragrant, and then add the stock; Star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, soy sauce, soy sauce, oyster sauce, salt and sugar, turn to high fire to boil the whole brine soup, turn to low fire 1 hour, the fragrance overflows and the brine precipitates.
Boiling brine first is called D, because the meat quality of duck neck is tender and tasty, so it needs to be chewed with a little effort. However, if the cooking time is short (for example, the duck neck and brine are cooked together), the taste will not get in, and the cooking time in brine is too long and it is easy to rot, so the brine needs to be eaten first.
2. Pre-curing:
After the brine is cold, throw the duck neck in and soak it for 2 to 3 hours to let the brine taste first (shorten the cooking time later);
3. Marinating:
Take out the duck neck, increase the fire to boil the brine again, and add the brine back to the duck neck. At this time, because of the low temperature of the duck neck, it is necessary to wait for a few minutes for the whole marinade to boil, and then turn to low heat. At this temperature, the umami flavor of the marinade will slowly penetrate into the duck neck, and it will be OK in about 25 minutes with a small fire. At this time, the salted neck meat is still very dry and chewy, and the taste is all in.
4. stir fry:
Take out the duck neck, and when the brine is poured into a small half pot, the fire will boil, and the bean paste will be added to stir-fry for fragrance. Then add Chili powder and pepper powder and stir-fry for about 1 min (the range hood should be set to the maximum, and the taste is unbearable). Pour the duck neck and stir fry until the marinade is basically gone. Turn to low heat and add chicken essence and stir fry evenly.
Authentic duck neck practice
Exercise:
1) Wash the duck neck and rub it with vinegar when washing.
2) Marinate with salt, wine, onion and ginger for two hours.
3) There are six kinds of spices used: star anise, cinnamon, fragrant leaves, pepper, pepper and clove. Stir-fry Chili peppers first, then add other spices to stir-fry the fragrance, add chicken rack soup and fermented milk and cook for two hours)
Wuhan Jason Wu Duck Neck originated from Jason Wu Road in Wuhan. The method is to soak the chilled duck neck with high quality, wash it for many times, remove impurities, put it in the old marinade and boil it with strong fire, and then continue to stew it with low fire for one hour. According to the process, control different heat and add different Chinese herbal medicines. This pickling removes a lot of fishy smell of duck neck itself: spicy and delicious, salty and sweet, dazzling red; And the beauty lies in the marinade: Jason Wu duck neck fragrance, twenty-eight ingredients, broth.
Formula and Practice of Wuhan Jiujiu Duck Neck
In order to maintain the reputation and the lofty status of the jar, someone had to speak out and take out the treasure of the town house ... ※ Duck neck is only delicious, and the secret is all in the soup, which is so fragrant only because of the excellent seasoning. There should be 25 kinds of duck neck spices actually used (here refers to a kind of "Jingjiu" in Beijing). As for other brands, they may increase or decrease according to their own needs, but it is absolutely impossible to have as many as 35 kinds claimed by some duck neck shops. However, the duck neck of Jason Wu Road in Wuhan is the most fragrant in China. ※. It is said that a small amount of tassel millet shells were put, but other places such as Shanghai and Beijing were afraid to put them. In fact, the duck neck was discovered by a die-hard fan in Wuhan (whose real name is inconvenient to announce) when he went to Chengdu to watch the ball game. A cold dish named "Spicy Rabbit Head" was found in a snack bar in Chengdu. It was extremely delicious and memorable, which aroused the general manager's infinite interest, so he found a chef in the kitchen and learned its secret method. After returning to Wuhan, to be exact, after returning to Jason Wu Road, the general manager cooked his recipes with scraps such as rabbit head, chicken head, duck head, chicken neck and duck neck, and found that duck neck was the most fragrant, which attracted neighbors to "scramble for food", so a big gourmet snack of the Chinese nation was born. Since so many people like duck necks, why not make them and sell them themselves? Thus, the first duck neck shop on Jason Wu Road was born. From obscurity at the beginning to fire all over Jiangcheng, GM's business is booming. The practice of delicious duck neck 1. Composition:
Packed chilled duck neck 5000g, dried chilli 400g, ginger100g, onion120g, star anise 20g, Anemarrhena asphodeloides10g, cinnamon 8g, fennel10g, Amomum tsaoko10g, etc.
Second, the production method
1 Preliminary Processing of Duck Neck
After the duck neck is thawed and washed clean. Add 50g of ginger, 50g of onion, 0/00g of refined salt/kloc-,cooking wine and nitrate, and mix well. The taste of pickling is about 12 hours. After taking it out, wash it with clear water, then soak it in boiling water pot and take it out for later use.
2 spicy gravy
Cut dried capsicum into sections, and soak star anise, rhizoma Dioscoreae Septemlobae, cinnamon, fennel, apple, clove, Amomum villosum, pepper, cardamom, straw chop and fragrant leaves in clear water. Drain and set aside. 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 chili festival, various spices, remaining ginger slices and onion festival, stir-fry slightly, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and stew for 2 hours until the spicy taste and fragrance escape, thus obtaining the spicy marinade.
3 brine
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, then take it out and cool it, and cut it into pieces for eating.