Spice package production (30 pounds of dosage)

White buckle 30 grams, Angelica dahurica 25 grams, anise 15 grams, cinnamon 15 grams, 20 grams of fruit, 15 grams of fruits, 10 grams of fennel, 5 grams of licorice, 15 grams of cinnamon, 15 grams of nutmeg, 5 grams of clove, 10 grams of rapeseed, 10 grams of grass koup, 15 grams of ginger, 10 grams of walnut, 10 grams of leaves. grams, 10 grams of Yamana, 10 grams of vanilla, 15 grams of nutmeg

Spice usage: spice weighing and proportioning is completed and chili, pepper, pepper put together, and chili pepper pepper, pepper, pepper, pepper, as the same, a total of *** use three times, but the third time without additional spices

Duck goods special old stock production

1: 25 pounds of water in the bucket, add water will be 250 g Jinluo pork bone soup, 250g old hen fresh spice powder, 500g pure milk, 350g fresh ginger slices added to the water.

2: Add the appealing ingredients and boil over high heat, make sure to stir in time during the boiling process to prevent the bottom of the paste. After boiling, change to low heat, and start timing 30 minutes, 30 minutes after the dregs can be fished out.

3: Add 500g of chili pepper, 200g of pepper, 200g of mace, one spice packet, 250g of chicken essence, about 300g of salt, about 150g of monosodium glutamate (MSG), and 1,000g of soybean oil to the white broth, and then bring it to a boil over a high heat, and then change to a low heat for 10 minutes after it boils.

4: After 10 minutes, add chopped old hen fast, then high fire, boil, boil and then change to low fire to continue to simmer for 3-4 hours.

5: 1000g of sugar, 2000g of maltose with the old broth, melt, melt and add to the old broth, and then boil with high heat, boil and change to a small fire timer for 30 minutes.

6: turn off the fire and cover the pot, simmer for 12 hours

7: 12 hours later, fish out all the impurities in the soup can be.

Stir-fry sauce (only need to stir-fry sauce every time you change new ingredients, no need to stir-fry if you don't change new ingredients)

Weigh 200g of rock sugar, appropriate amount of soybean oil, 60g of doubanjiang sauce, 80g of sweet noodle sauce, and then start stir-frying.

Duck goods seasoning ingredients (here ingredients for 30 pounds of raw goods required ingredients)

1 ingredients:

Fujian chili king 500g, 200g of big red robe pepper, 200g of green pepper, spice packet one. This ingredient can be used three times, use to the third time, you need to add: 150g of Fujian Chili King, 50g of Big Red Packet Pepper, 50g of Green Sesame Pepper. 300g of sugar, 150g of monosodium glutamate (MSG), 250g of edible salt, 50g of Mrs. Luck's Chicken Bouillon, 150g of maltose, 130g of Old Mother Hen's Fresh Spice Powder.

Brining

Brining process notes:

1: Because the duck neck old soup is relatively viscous, boiling process must be more stirring to prevent paste pot.

2: no matter under the raw goods or seasoning caused by the old soup does not boil, must be big fire boil old soup, brining process old soup to keep boiling, otherwise the finished product taste poor

3: brining process should not be too big fire, otherwise the finished product is not complete.

Start brining:

1: First, stir the old broth evenly, to prevent boiling process paste pot.

2: the old broth evenly stirred after the fire, high heat boiling old broth, boiling process must be timely stirring to prevent paste pot

3: the old broth boiling under the No. 1 ingredients, as well as sautéed sauce, the appropriate amount of soybean oil, under the ingredients and timely stirring to prevent paste pot, and then boil the old broth with high heat.

4: the old broth boiled,

5; the first processed duck neck into the boiling marinade, brine with medium heat for about 30 minutes can turn off the fire (their own at any time to grasp the cooking is not), and then let the duck neck continue to soak in spicy marinade for 20 minutes, and then fished out to cool can be chopped and eaten.

Tips on how to do it:

1. Duck necks in bags of chilled skinless are good for natural thawing. After washing, be sure to marinate and blanch before brining, otherwise the fishy flavor is too heavy.

2, dry chili pepper to choose dry millet pepper is good, because this pepper color red oil bright, spicy flavor is heavier. 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, to highlight its "strong spicy" flavor.

3, brine duck neck store claimed dozens of spices, in fact, the type of spices does not lie in more than one, the amount does not lie in a large, the key is to master the dosage ratio, so that the spices to achieve "and taste" effect, the flavor is not too strong, to present a seemingly scent effect.

4, duck neck bones with spicy flavor, in fact, it is not difficult, duck neck blanch, 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 brining continue to soak is to make it flavorful.

5, brining time, to patiently test, often look. It is important to ensure that the soaking time after leaving the fire.

6, the above recipe and process also rely on their own experiments and fumble, some places to use their brains.