condiments

Duck neck

Article 5

condiments

Red pepper

16

energy

2 yuan

garlic clove

five

cinnamon

2 small pieces

Eight angles

3 pieces

Amomum tsao-ko

two

licorice

2 yuan

light purple

two

dill

5ml

Mircia

3 tablets

Sichuan pepper

20 capsules

salt

Proper amount

sugar

Proper amount

Light soy sauce

30 ml

oyster sauce

15ml

residual sauce

Proper amount

step

1. Prepare materials

2. Remove grease and fascia from duck neck, clean it, prepare a bowl of clear water, and soak it with ginger slices and duck neck for more than 30 minutes.

3. When the pan is hot, add 2 tablespoons of oil. When the oil is hot, add red pepper and garlic cloves and pat flat to make ginger fragrant.

4. Add a proper amount of stock (don't pass the duck neck), then add dried Chili, ginger, garlic cloves, cinnamon, star anise, licorice, clove, fennel, pepper and stock.

5. Add salt and sugar, soy sauce and oyster sauce.

6. Pour the brine into another pot, boil it, try the taste and adjust it to your favorite taste (at this time, the taste of the brine is slightly heavier than usual, so that the brine is delicious).

7. Cover the pot and stew for about 1 hour (this will make the marinade taste more mellow).

8. Heat another pot of boiling water, put it in the duck neck after boiling, cook for 3 minutes, and quickly pick up cold water. (can effectively remove fishy smell)

9. After the brine is cooked, put it into the duck neck and cook for 30 minutes, then turn off the fire. Don't take it out. Soak the duck neck in salt water for more than 3 hours to make it fully tasty.

10. After pickling, take it out and dry it.