Who knows how to make the best duck neck, brine, soup powder soup dumplings 5

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Make it yourself and eat it: Ingredients: 5,000 grams of bagged chilled duck neck, 400 grams of dried chili peppers, 100 grams of ginger, 120 grams of green onions, 20 grams of star anise, 10 grams of Sannai, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of Sichuan pepper, 5 grams of cloves, 8 grams of sand kernels, 12 grams of cardamom, 5 grams of grass, 3 grams of bay leaves, 200 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate, 50 grams of red yeast rice, 100 grams of cooking wine, 5,000 grams of fresh soup, 2,000 grams of refined oil.

Preparation method: 1. The initial processing of the duck neck is thawed, rinsed and cleaned, add 50 grams of ginger, 50 grams of green onions, 100 grams of refined salt, cooking wine, and nitrate salt, mix evenly, marinate for about 12 hours, take out, wash with water, and then put it in a pot of boiling water to simmer a water, remove it for later use. 2. Make spicy marinade Cut dried chili peppers into knots, star anise, sannai, cinnamon, cumin, grass fruit, cloves, sand kernels, peppercorns, cardamom, grass rows, bay leaves, etc., soak them in water and drain themPut the red yeast rice into the pot, add 1200 grams of water and boil well, then remove the slag and leave the juice for later use.

Put the pot on the fire, put in the refined oil and boil until it is hot, add the dried chili peppers, spices and the remaining ginger pieces and green onion sections and fry slightly, mix in fresh soup and red yeast rice water, add refined salt and monosodium glutamate to boil, change to low heat and boil for 2 hours, until the spicy taste and fragrance escape, that is, it becomes a spicy marinade. 3. Marinade Put the pre-processed duck neck into the boiling spicy marinade, marinate it for 10 minutes over medium heat to turn off the heat, let the duck neck continue to soak in the spicy marinade for 20 minutes, and then remove it to cool and then chop it to eat. Features:

Spicy, rich, tender and delicious essentials: 1. It is better to remove the duck neck in a bag of chilled skin. Be sure to marinate and blanch before marinating, otherwise the fishy smell will be too strong.

Add nitrate to light red color and better flavor, don't add too much!so as not to be harmful to the human body. 2. It is better to choose dried millet pepper for dried chili peppers, because this kind of pepper is red and oily and has a strong spicy taste.

After the pepper is cut into knots, the pepper seeds should also be retained, because the pepper seeds also have the effect of increasing the flavor of the marinade. When stir-frying dried chili peppers, it is advisable to re-put the refined oil, stir-fry it slightly (do not fry it into a spicy flavor), and mix it with fresh soup to cook before highlighting its "spicy" flavor. 3. Braised duck neck shops claim to use dozens of spices, but in fact, the types of spices are not many, the amount is not large, only.

Eight or nine kinds are enough, the key is to grasp the dosage ratio, so that the spices can achieve the effect of harmony and taste, showing a kind of fragrance.

bay leaves, star anise, fennel, chili, vinegar, koji, brown sugar, ginger, green onions...

You go to the supermarket to sell braised pork with grooves, and millet peppers, and soak the boiled duck neck.