Ingredients: bagged frozen duck neck 2500g dried millet pepper 200g pepper 30g red pepper 30g fresh soup 3000g onion 60g ginger slices 40g salt150g monosodium glutamate 7g chicken essence10g pepper 5g red yeast rice 30g cooking wine 50g rock sugar100g salad oil1000g.
Formula spices: cinnamon 8g, white button 5g, licorice 4g, fragrant rapeseed 6g, star anise 10g, dried tangerine peel 6g, angelica 6g, fennel 10g, fragrant leaves 5g, clove 2g, groundsel 3g, grass chop 4g, hawthorn 6g, galangal 5g, long pepper 3g and tsaoko.
(Detailed operation method video Javey, with the letter B F T in front and the number 3 3 9 behind)
Production method: 1. Thaw the duck neck, rinse it clean, add 50g of ginger, 50g of scallion and refined salt 100g, mix well with cooking wine and nitrate, and marinate for about 12h. Take it out, wash it with clear water, then put it in a boiling water pot and soak it in clear water.
2. Cut the dried chili into sections with spicy marinade, soak star anise, rhizoma Dioscoreae Septemlobae, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, pepper, cardamom, hay and fragrant leaves in clear water, and drain; 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 pepper, spices, remaining ginger and onion, stir fry slightly, add fresh soup and Redmi water, add refined salt and monosodium glutamate to boil, and 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 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, cool it, and cut it into pieces for eating.
Characteristics; Spicy and rich, fresh and delicious.
Precautions:
1, duck neck should be chilled and peeled in bags. Be sure to marinate the boiled water before marinating, otherwise the taste 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 cause harm to the human body.
2. Dried Chili is best to choose dried millet pepper, because this kind of Chili is red, shiny and spicy. Keep the pepper seeds after cutting the pepper, because the pepper seeds can also increase the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and stir-fry it slightly (to avoid frying it to spicy taste). After mixing with fresh soup, it can highlight its "thick and spicy" flavor.
3. Braised duck neck shops all claim to have used dozens of seasonings. In fact, the types of spices are not too many, and the amount is not too large. Eight or nine kinds are enough. The key is to master the dosage ratio, so that the spice can achieve the effect of harmonious taste and present a nonchalant fragrance.
4, the duck neck bone is also spicy, in fact, it is not difficult. After the duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, the spicy oil juice enters the hole, and the bones are naturally spicy. After the brine is cooked, continue to soak it to taste.