3 kg duck neck, pepper powder (2 tablespoons), pepper powder (2 tablespoons), Pixian bean paste, star anise, tsaoko, licorice, clove, cinnamon, fennel, fragrant leaves, dried peppers (6), pepper granules (20), soy sauce (color selection) and oyster sauce.

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.