Although duck neck is only a small food to accompany the meal and drink, but its nutritional value can not be ignored. As we all know, duck is cool, often eat it, calm the liver to remove fire, and the ingredients in the chili pepper, warm and not dry, dehumidification and annoyance, appetizer and spleen. High protein, low fat, delicious taste, tender meat, spicy and addictive, endless flavor. It also has the effect of benefiting the qi and tonifying the deficiency, warming the stomach and generating fluids, regulating the yin and yang, lowering blood fat as well as nourishing the skin and beautifying the skin.

Information: bagged chilled duck neck 5000 grams, 400 grams of dried chili peppers, 100 grams of ginger, 120 grams of green onion, 20 grams of star anise, 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grasshoppers, 10 grams of peppercorns, 5 grams of cloves, 8 grams of sand nuts, cardamom 12 grams of grass 5 grams, 3 grams of leaves, 200 grams of salt, 15 grams of monosodium glutamate, 50 grams of red currant, 100 grams of cooking wine. 100 grams, 5000 grams of fresh soup, 2000 grams of refined oil.

1, the primary processing of duck neck

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 blanch a water, fish out and standby.

2, the system of spicy marinade

dried chili pepper cut into knots, star anise, Sannai, cinnamon, cumin, fennel, cloves, nuts, peppercorns, cardamom, rows of grass, leaves, etc., with a little soak in water, drained; red currant rice into the pot, add 1200 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, into the dry 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 boiling, change the small fire simmering for 2 hours, to the escape of the spicy flavor, fragrance, that is, into the spicy marinade.

3, brine

Put the first processed duck neck into the boiling spicy marinade, brine over medium heat for 10 minutes to turn off the fire, so that the duck neck to continue to soak in spicy marinade for 20 minutes, and then fished out to cool can be chopped and eaten.

Notes:

1. Duck necks are best served skinless in bagged chilled. Be sure to marinate and blanch before brining, otherwise the fishy flavor will be too heavy.

2, dry chili pepper to choose dry millet pepper is good, because this kind of pepper is red and oily, 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 (avoid frying scorched into a paste spicy flavor), mixed with fresh broth after cooking, to highlight its "strong spicy" flavor.

3, halogen 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 the big, only eight, nine that can be, the key is to master the dosage ratio, so that the spices to achieve the effect of taste and flavor, presenting a kind of aroma, if any.

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 hole, the bone naturally with spicy flavor. Continue to soak after brining is to make it flavorful.