Absolute flavor duck neck fresh, fragrant, numb, spicy, silky flavor, is the perfect choice of small dishes with wine. Here I introduce you to the recipe and practice of absolute flavor duck neck, I hope it can help you!

Absolute flavor duck neck recipe

Absolute flavor duck neck is the reason why the taste is endless, the marinade package is absolutely creditable. To make the authentic flavor, the absolute flavor duck neck recipe can not be missed.

Chinese medicine package:

Composed of 18 kinds of Chinese herbs, each package of 270-300 grams, can be brined 18-24 kilograms of products. These herbs play a role in the old soup and products to get out the brine flavor and remove the odor.

Star anise: 25g Removes the odor and fishy taste from the meat and has a strong aromatic odor.

Hawthorn: 8 grams can enhance appetite, sour and sweet taste, can assist the flavor.

Shan Nai: 12g It is also known as sand ginger, with brownish gray skin, pungent taste and strong ginger flavor.

Glycyrrhiza glabra: 12 grams, also known as sweet grass, sweet and special flavor, brine out of the `product tail taste sweet, can make the product aftertaste long.

Cardamom: 8 grams of pungent and slightly bitter flavor, can remove the odor, to full bright for the best.

Cardamom: 6 grams Bitter flavor, can remove bad taste, increase the pungency.

Cao Guo: 3 strong pungent odor, can remove fishy and greasy, strong flavor, quality of a large dry, even full, brown skin is good.

Jade fruit: 3 strong pungent odor, can get rid of the smell of fishy, round or oval, gray-brown surface.

Pericarp: 30 grams has an orange aroma, slightly bitter taste, and other flavors with each other, can form a unique flavor.

Cinnamon: 30 grams of pungent and sweet flavor, can remove the fishy greasy, improve appetite.

Citrus aurantium: 10g Aromatic, bitter and slightly sour flavor.

Wicker: 10 grams of pungent flavor, improve appetite.

Angelica dahurica: 30 grams Aromatic, slightly spicy and bitter, removes fishy odor. Angelica dahurica slices and dahurica root are fine.

Cloves: 8 grams of commonly used spices, rich and strong flavor, choose the material with a flower core is preferred.

The way to make the best of the best duck necks

The problem of food hygiene is becoming more and more serious, if you are worried about the deli bacterial overload, operation is not standardized, you may want to learn the way to make the best of the best duck necks, do it yourself safe and delicious.

1, duck neck of the initial processing

Duck neck thawed, rinsed, add 50 grams of ginger, 50 grams of green onion section, 100 grams of refined salt and cooking wine, nitrate of salt and mix well, marinate about 12 hours, take out, wash with water, and then put into a pot of boiling water blanch a water, fish out and spare.

2, the system of spicy marinade

dried chili pepper cut into knots, star anise, Sannai, cinnamon, cumin, grass nuts, 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, into the 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 changed to a small fire boiled for 2 hours, to the escape of the spicy flavor, flavor, that is, into the spicy marinade.

3, brine

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

4, Notes

(1) Duck necks in bags of chilled peeled is good. 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 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 can be (do not fry burnt into a paste spicy flavor), mixed into the fresh soup after cooking, can highlight its "strong spicy" flavor.

Just Duck Neck Sauce

Ingredients

1, 500 grams of duck neck, 3 tablespoons of salad oil, 4 cloves of garlic, 4 slices of ginger

2, 1 tablespoon of HaiTian's signature bibimbap sauce, 2 tablespoons of Laoganma's Beef Spicy Sauce

3, 3 licorice olives, 4 star anise, cinnamon, 10 grams of rock sugar 10g

4, 2 tablespoons of soy sauce, 1 tablespoon of Haitian soy sauce, 3 plums, 1000ml water

Steps

1. Duck neck cut into suitable sections, wash, then blanch in a pot of boiling water for 5 minutes and then remove, then rinse with cold water, so as to remove some of the fishy flavor.

2. Garlic and ginger peeled, crushed, finely chopped, the pot is hot, pour oil, garlic and ginger sautéed until golden brown flavor.

3. Into the bibimbap, beef chili sauce, soy sauce, soy sauce, a little stir fry, stir fry until the sauce flavor floating out.

4. Put the processed duck neck into the out, fry a few times to make it evenly coated with sauce.

5. Pour in the water, the amount of water should be no more than the duck neck, the water should be added at once, the middle of the water will affect the flavor.

6. Prepare plums, licorice olives, star anise, cinnamon, rock sugar in turn into the pot.

7. Boil the ingredients.

8. Then transfer to the pot (if you do not have it, you can cook it directly in the pot, but the fire should be careful so as not to burn dry), and cook it for more than an hour on low heat.

9. Cooked duck neck out, put on the drying rack to make the surface air dry.

10. After the soup cools down, put the duck neck back in and soak it overnight.

11. Fish out again and serve immediately, or put it on the drying rack again to let the surface juice dry.

12.

JiuJiu duck neck practice

Ingredients: duck neck, chili powder, pepper powder, spleen county bean paste, star anise, grass berries, licorice, cloves, cinnamon, cumin, sesame seeds, dried chili peppers, peppercorns, soya sauce, soy sauce, oyster sauce, salt, sugar, corn oil, ginger, garlic, broth.

Method:

1, brine making

(1) pot of oil on medium heat, add dried chili peppers, peppercorns, ginger, garlic stir-fry flavor.

(2) and then add stock, star anise, grass berries, licorice, cloves, cinnamon, cumin, allspice, soy sauce, soy sauce, oyster sauce, salt, sugar, turn on the heat until the whole broth boiling.

(3) turn the fire 1 hour, the flavor overflow out, brine is done.

2, pre-marinated: brine cold, the duck neck first thrown into the inside soak 2 to 3 hours, so that the brine can be flavored first, so you can shorten the cooking time after.

3, brine

(1) fish out the duck neck, increase the fire will be brine rerolling, the duck neck back into the brine.

(2) and so the whole marinade open roll, turn the fire to a small fire, so that the fresh flavor of the marinade slowly seeped into the duck neck to go, small fire for about 25 minutes on the OK.

4, frying:

(1) will be the duck neck out of the marinade poured to the remaining small half of the pot, open the large fire to boil.

(2) add bean paste stir fry flavor, then add chili powder, pepper powder, stir fry for about 1 minute.

(3) Pour in the duck neck and stir-fry without stopping until the marinade is almost invisible.