Spicy duck neck, to Wuhan flavor is more authentic. Spicy duck neck hemp to authentic, spicy and delicious, occasionally eat, very gluttonous. Net Rongbao special spicy duck neck top secret authentic technology recipe dedication to you, I hope to be able to help you. For the recipe of spicy duck neck, this article is detailed to grams, for the production method of spicy duck neck, also very detailed. The real technical formula, can not pay attention to get. Spicy duck neck recipe raw materials:
Bagged chilled duck neck 5000 grams, 120 grams of green onion knots, 1 gram of nitrate of salt, 50 grams of red currant rice, 100 grams of cooking wine, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grasshopper, 10 grams of pepper, 5 grams of pai gao, 3 grams of incense leaves, 5 grams of cloves, 8 grams of sand nuts, cardamom 12 grams of aniseed 20 grams of anise, 10 grams of trinitrotoluene, 200 grams of fine salt, 15 grams of monosodium glutamate (MSG), 400 grams of dried chili, 100 grams of ginger, 5000 grams of fresh soup, 2000 grams of refined oil. Spicy duck neck detailed production methods: 1, duck neck of the initial processing
Duck neck thawed, rinsed, add 50 grams of ginger, 50 grams of green onion, 100 grams of refined salt and cooking wine, nitrate of salt and mix well, marinade flavor for about 12 hours, take out, wash with water, and then put into a pot of boiling water to boil water, fish out of the standby. 2, the system spicy marinade
Dry chili pepper cut into knots, anise fruits, cloves, cardamom, row of grass,, Nai, cinnamon, cumin, sand nuts, peppercorns, pepper, leaves and so on with a little soak in water, drained; red currant rice into the pot, add 1,200 grams of water to simmer outstanding, and then slagging, leaving the juice to be used.
Net pot on the fire, put refined oil burned to 30% hot, down into the dried chili pepper section, spices and the remaining ginger, onion section slightly fried, mixed into the fresh soup and red currant rice water, seasoned salt, monosodium glutamate boiled, and then change to a small fire and simmer for 2 hours, to escape from the spicy flavor, flavor, that is, into a spicy marinade. 3, halogenated
Put the first processed duck necks into the boiled spicy marinade, halogen 10 minutes on medium heat, then turn off the fire to let the duck neck. minutes to turn off the fire, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then fish out to cool can be chopped to eat. Lai Shuang Yang in the main ingredients specially selected Hanzhong chili pepper, temperature and not dry, dehumidification to annoyance, appetite and spleen; duck neck meat delicate, specially selected Cherry Valley lean duck species, meat color bone are cherry-like color. Plus the fine workmanship, the fire, the spices are put in just the right place, so there is a marinade is rich and fragrant Lai Shuang Yang duck neck series of products: duck liver, gizzard, duck wings, duck head, duck heart and so on. Duck neck bones with spicy flavor, in fact, it is not difficult, duck neck boil, spinal cord in the spinal canal mature contraction, revealing small holes, brining spicy oil juice into the holes, the bone naturally with spicy flavor. After the brine is cooked, continue to soak is to make it flavorful.
Spicy duck neck technology essentials of the 2, halogen duck neck store claimed dozens of spices, in fact, the type of spices does not lie in more, the amount does not lie in the big, only eight, nine that is, the key lies in the proportion of the dosage to master, so that the spices to achieve the effect of taste and flavor, present a kind of if not the fragrance.
Spicy duck neck technology essentials of the 3, dry pepper to choose dry millet pepper is good, because this pepper color red bright, spicy taste is heavy. Chili cut into sections, should also retain the pepper seeds, because the pepper seeds also have the role of increasing the aroma of the marinade. Frying dried chili, it is appropriate to re-release refined oil, a little fried can be (do not fry burnt into a paste spicy flavor), mixed into the fresh soup after cooking, can highlight its "strong spicy" flavor.
Spicy Duck Neck Technical Essentials of 4, duck neck to bag chilled skinned as well. Must be first marinated, blanched and then brined, otherwise the fishy flavor is too heavy. Plus put nitrate salt before the color light red, better flavor, do not overdo it more! So as not to be harmful to the human body.